The practice of seafood porridge, the practice of seafood porridge

I was deeply inspired and decided to give it a try, I usually make white porridge or bean porridge, and I have almost never made this kind of salty porridge with vegetables. I happened to buy 2 catties of arctic shrimp online, and this time I used it, and the porridge was really delicious, and it was not in vain. I decided to make more of this salty porridge in the future and try it in all kinds of flavors.

Process: Boiled. Taste: Homemade.

Ingredients: Cooking steps:

1.Wash the rice.

2.Pour it into the pot and add an appropriate amount of cold water to start boiling until the pot is boiled, turn off the low heat after boiling, and leave a gap in the lid of the pot, otherwise it will be easy to overflow.

3.Lean meat, diced ginger, shredded ginger, and pepper to taste.

4.Add an appropriate amount of salt, stir well, and marinate for a while.

5.The Arctic shrimp are taken out in advance to melt.

6.Celery leaves and chives rinse.

7.Mince and set aside.

8.The porridge is about to be cooked, and the marinated diced pork is added.

9.See the diced pork change color and add the arctic shrimp.

10.Add celery leaves, stir and turn off the heat with an appropriate amount of salt.

11.Finally, sprinkle in the chopped chives and put it in a bowl and serve!

Cooking Tips:

Because the Arctic shrimp itself is cooked, it can be heated in a pot without long cooking.

Preparation of seafood porridge.

Ingredients: Frying casserole, about 30 cm in diameter, 1 crab, 4 taels of shrimp, and other ingredients salad oil, lard, ginger, radish strips, chopped green onions, chicken essence, etc. The main ingredient of porridge should be the best Northeast rice.

Method: 1. To prepare, you can soak the rice 2 hours in advance, drain the water and set it aside for later use.

2. Clean the crab, chop the crab and set it aside for later use. Wash the prawns and cut them in half with a knife, so that it is easier to absorb the flavor when boiling porridge.

3. Put the raw rice into the casserole, pour boiling water into the pot, soak all the rice, and pour in a spoonful of salad oil and lard respectively, then add the minced cream crab and boil it over high heat.

4. The porridge can be boiled out with heart, so during the boiling process, be sure to stir it properly with a spoon to prevent the rice from sticking to the bottom of the pot. Do not allow the water to boil dry, and heat the water properly in the pot.

5. When the rice gradually begins to expand, take out some of the rice and use hot water to wash the rice juice down. After 5 minutes, do it again, and the rice can be used for other purposes.

6. When the seafood porridge is about 30 minutes old, add the washed prawns, ginger slices, radish strips, chicken essence, salt, etc., and mix well with a spoon. Add chopped green onions and drips a few drops of sesame oil from the pan. In this way, a pot of delicious and refreshing seafood porridge is successfully cooked.

It can be served with peanuts and other side dishes for a better flavor!

The head chef shared a simple home-cooked shrimp porridge and explained in detail the tips for boiling porridge, which does not stick to the pot and tastes delicious.

Today I will share with you a famous dish "seafood porridge" home-cooked practice, seafood porridge is mainly made of rice and shrimp and other fresh seafood as the main ingredient, the taste is fragrant and delicious, containing protein, vitamins, minerals, carbohydrates and other nutrients, regular consumption has the effect of strengthening the spleen and stomach and enhancing immunity, etc., but also broke the consensus that the traditional concept of porridge porridge sweet soup salty, the following will be shared in detail for everyone, like friends come and learn it.

Seafood porridge】 1First of all, we prepare an appropriate amount of rice, wash it several times with clean water, wash the dust and impurities on it, then pour it out, drain the water and put it in the refrigerator to freeze for 2 hours.

2.Prepare a few fresh shrimp, cut off the shrimp whiskers and legs, cut off the shrimp heads and set them aside for later use, peel off the shrimp and pick out the shrimp line with a toothpick.

3.A few shallots are cut into segments, half a carrot is first cut into slices and then diced, the broccoli removes the rhizomes, cuts them into small pieces and washes them in clean water, and then prepares a few dried shiitake mushrooms to soak in hot water, shiitake mushrooms can replace chicken essence to increase the natural umami.

4.Then take out the frozen rice, and grab the sticky ones with your hands, and after the rice is frozen, a honeycomb-shaped hole will be formed inside, which can speed up the gelatinization speed and reduce the cooking time, and the porridge cooked is very sticky.

5.After all the ingredients are ready, we start to make, heat the casserole and add a little oil to the pan, put in the green onion and shrimp head when the oil temperature is 50% hot, turn on low heat to fry the shrimp oil, stir-fry the green onion until fragrant, then add an appropriate amount of boiling water, pour in the prepared rice and stir in one direction.

6.Note that you must add boiling water and keep stirring, so that the porridge will not be glued and can reduce the boiling time, after the fire is boiled, turn to low heat and boil for 8 minutes, and then wash the soaked soft mushrooms, remove the roots and cut them into small pieces for later use.

After a few minutes, the rice porridge has been boiled very fragrant, we pour the shrimp, mushrooms, broccoli and carrots into the pot, cook until the rice porridge boils again and turn to low heat to start seasoning, add 3 grams of salt, 2 grams of pepper, continue to boil, after all the ingredients are cooked, you can turn off the fire and serve on the table, the cooked shrimp porridge is rich and viscous and full of fragrance.

Technical Points:1The rice must be frozen in the refrigerator in advance to make the inside loose, so that the cooked porridge is more sticky.

2.Be sure to boil the pot under water and stir constantly, which can effectively avoid sticking to the pot and speed up the cooking of porridge.

3.You can also add seafood such as scallops and crabs to increase the umami taste.

4.Do not put condiments such as chicken essence and monosodium glutamate, otherwise it will affect the freshness of the whole pot of soup.

The preparation of Chaoshan seafood porridge is as follows:1. The flower crab, Jiwei shrimp and abalone are processed dry, and the abalone is sliced for later use.

2. Wash two cups of pearl rice and soak it in water.

3. Put half a pot of water in the casserole, put in the soaked rice after boiling, bring to a boil over high heat, and skim off the foam.

4. Pour in the flower crab, abalone and ginger shreds and boil.

5. When the soup in the pot becomes viscous, put the Jiwei shrimp into the pot.

6. Boil the heat for one minute, add an appropriate amount of salt and white pepper, cover with a lid, turn off the heat, simmer for five minutes, and sprinkle chopped green onions.

Ingredients for seafood porridge:

Ingredients: Rice.

1 bowl. Big bones.

1 2 pounds. Scallops.

1 2 taels. Shrimp.

4 taels. Flowering branch.

Several pieces. Oysters.

4 taels. Minced celery. Crumb. Ginger.

Crumb. Egg. 2 pcs. Salt.

Crumb. Pepper.

1 teaspoon. Sesame oil.

Crumb. Teach you how to make seafood porridge and how to make seafood porridge delicious.

1) Boil the large bones with 4 cups of water to make a broth, pour in the rice and scallops and boil over low heat for 30 minutes to form a thick porridge.

2) After the thick porridge is cooked, add shrimp, flower branches or oysters and other seafood ingredients to boil, season with seasonings and then start the pot.

3) Sprinkle some sesame oil and minced celery when serving.

How to cook seafood porridge? Add oil to the pot, fry the shrimp head to the red oil, add hot water and soaked rice, simmer for 15 minutes, take out the shrimp head, add green beans, carrots and shiitake mushrooms, and the shrimp will cook for five minutes.

How to make seafood porridge delicious? First of all, the shrimp head is fried in the pot with red oil and water, and then the rice is put in the empty branch, and the shrimp head is taken out after cooking, and the green beans, shiitake mushrooms, shrimp meat, etc., are sprinkled with Hu Hanyu pepper powder to get out of the pot.

Boil the soaked rice and Sachai Yeshi pot for 1 hour, then stir and cook next to the processed shrimp spine, dried scallops and crab sticks.

Use the pig pot to stew out the yard to stop the seafood porridge, high or actually have a meaty taste.

Try this dish quickly, full of umami Yinqiao and poor casserole seafood porridge.

Seafood imitation coarse and void prepared porridge is suitable for more than ten stools to celebrate more than 10 months.

Hello Answer! In the first step, you need to prepare an appropriate amount of rice, wash it, add water again, soak it for 1 night, it will take at least 4 hours, and the conpoy will prepare an appropriate amount, and after cleaning, it will also need to be soaked for more than 4 hours;

The second step, remove the head of the shrimp, peel off the shell, and pick out the shrimp line with a toothpick, after cleaning, use a knife to cut it in half from the back to the shrimp, and then put it in a container, 1 small piece of ginger is washed and cut into shreds, put it in the container, and add pepper and salt at the same time;

The third step, grasp it with your hands and mix it evenly, let it marinate for a while, an appropriate amount of the sixtieth nail, clean it, add water to the pot, put the sixtieth nail in cold water, boil it until it is in the state of opening the shell, rinse it with clean water after taking it out, take out the soaked rice, and put it in the pot;

Step 4: Add a little shredded ginger, add some sesame oil, and add water that is not more than one knuckle of rice, start to cook porridge, wait for it to be cooked until it is viscous, add the previously soaked scallops, continue to cook for 8 minutes, and then add the flower nails and pickled shrimp;

Step 5: Add an appropriate amount of sesame oil, salt and pepper at the same time, cook on high heat for 5 minutes, then turn off the heat, sprinkle with chopped green onion and coriander for garnish, and serve as a serving;

If you are satisfied with my service, please give it a thumbs up and wish you a happy life!

Depending on what kind of seafood it is, different species have different methods, such as octopus with crab porridge; When the rice is boiled quickly, then put the chopped octopus and crab into the pot together, cook until the rice is ripe and bloom, put the seasoning on the lid, and cook for about 10 minutes! Don't boil the porridge into rice cereal!

First of all, the porridge should be cooked, then the seafood should be washed, then the seafood should be put into the oil pan for a while, and finally the seafood after the oil pot should be put into the porridge that has been cooked and then put in the condiments.

How to make seafood porridge delicious? First of all, fry the shrimp head in the pot with red oil and water, then put in the rice, after cooking, remove the shrimp head, add green beans, shiitake mushrooms, shrimp meat, etc., sprinkle in pepper to get out of the pot.

Cook the rice porridge to thicken it, then add the chopped seafood and seasonings.

Homemade seafood porridge.

Collect to: Release date:2008-01-14Views:1296Home-cooked seafood porridge.

Method: Cook a pot of porridge with the preserved stock, then add the ingredients in the refrigerator and boil again, season with salt and pepper.

Boil in a soaked rice and casserole for 1 hour, then stir and cook with the processed shrimp, scallops and crab crackers.

The seafood porridge stewed in a pig pot actually has a meaty taste.

Try this delicious and nutritious seafood porridge in a casserole.

Seafood porridge is suitable for more than ten months.