How to make scallop shrimp and taro porridge? Can you tell us about the delicious recipe of scallop

Material. 1 cup of white rice, 1 Hualien taro (about 400 grams), 10 fresh shrimps, 10 dried scallops, an appropriate amount of dried shrimp, 1 3 carrots, 2 green onions, 100 grams of shredded pork, 1 celery, 3 shiitake mushrooms, an appropriate amount of white pepper, and an appropriate amount of salt.

Method. 1. Soak the mushrooms and cut them into shreds, peel the shrimps, shred the carrots, cut the shallots into chopped green onions, separate the white onions from the green onions, and mince the celery.

2. Wash the rice, cut the taro into large pieces, put 6 7 cups of water in the pot, boil over high heat and turn to medium-low heat.

3. Heat the oil in a pot, put the mushrooms, dried shrimp, shredded pork, and green onion into the pot and fry until fragrant, pour them into the pot where the porridge is cooked, and add the shredded carrots to simmer together.

4. When the soup thickens, add the shelled shrimp and scallops to cook, add the green onion and minced celery, add white pepper and salt to taste.

First of all, some of the ingredients to be used are clean, soaked in warm water and set aside (dried clams, dried scallops), taro peeled and cut into pieces for later use, I first washed the shrimp and boiled more oil in the pot, put the shrimp in it and boiled some shrimp oil, boiled for about 3 minutes.

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Add some garlic sprouts, cut small grains, and stir-fry a few times to put the shrimp and part of the oil out for later use, and then use the saved oil to fry the taro and then put in the washed rice to fry together, you can almost start to add water to boil porridge, add washed and soaked clams, dried scallops, carrots can also be put in together, first boil over high heat and then turn to medium-low heat, remember to look at it or the rice soup will overflow!

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When the porridge is half-cooked, you can cut the peeled tomatoes into small pieces and add them to boil together, so that the tomatoes will be integrated into the soup, and the color is beautiful and nutritious.

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Boil slowly over low heat, remember to turn it often, otherwise it will be easy to paste the bottom, and you can put in the shrimp after the taro is fully cooked.

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Put in the chopped greens, coriander and garlic sprouts in turn, add some shrimp oil boiled in advance, add an appropriate amount of salt to taste the taste, and you can add a little pepper.

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At this time, a pot of nutritious seafood taro porridge is made, and the porridge boiled with shrimp oil is really fragrant, suitable for all ages, especially families with children at home!

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Dried scallops soaked soft, washed and shredded, fresh shrimp to shrimp line, taro peeled and cut into pieces, rice according to the number of people (about two taels) first boiled water, one or three catties of dried shellfish shredded (a small catch), boiled half-cooked, enlarged rice, a small amount of alkali boiled, boiled for half an hour, put half a tael of fresh shrimp, salt boiled for ten minutes, viscous out of the pot.

1.Soak the scallops in water for 15 minutes.

2.Clean up the impurities on the scallops and tidy them up.

3.Prepare shredded ginger and rice.

4.Put the water, rice, scallops and ginger in a pot.

5.During the porridge boiling process, wash the shrimp and put them in a pot and cook them until the color turns red.

6.Peel out the shrimp.

7.When the porridge is almost ready, pour in the shrimp and cook for another 5-10 minutes, and add a little salt and shallots when you eat it is very delicious.

The practice of scallop shrimp taro porridge is usually to wash the scallops and rice, put them in the pot and boil the porridge together, and after the porridge rice blooms, put the taro into pieces and boil them together, put the shrimp in before the pot, and cook it for another five minutes.

The head of the shrimp is first removed and stir-fried to bring out the soup, then the shrimp head is brought out, and the soup base is used to boil the porridge, and then the rice is added to start boiling the porridge. After boiling until boiling, you can add taro, scallops, and shrimp.

Scallop shrimp taro porridge, this is a very delicious food, first of all, the scallop soaked shrimp is cleaned up, the internal organs are removed, the taro is washed and cut into small pieces, and the japonica rice is put in a pot and boiled for at least 40 minutes.

The conpoy meat is delicate, the meat is sweet, it has a special fresh flavor, the larger the particles, the better the taste, the seafood treasures that are deeply loved by people, and it is also the best gift for relatives and friends during the New Year's festival and daily life. Let's take a look at the recipe of dried shrimp porridge!

Ingredients: Ingredients

50g of riceExcipients

A small amount of sesame oil, an appropriate amount of refined salt, 10g of dried conpoy, 5g of dried oysters, 2 dried shrimps, an appropriate amount of shallots, and an appropriate amount of ginger.

Step 1

1.Prepare the ingredients: shred the ginger, chop the shallots, and cut the dried shrimp whiskers.

2.Soak the dried shrimp, scallops and oysters in a bowl in water for about 20 minutes, then rinse well to remove sand stains.

3.Wash the rice into the pot, add dried shrimp, scallops, oysters, and shredded ginger at the same time, pour in an appropriate amount of water, turn on the power, start, and cook automatically for an hour and a half.

4.After cooking, unplug the power, add an appropriate amount of refined salt, and stir well. (A small amount can be added.)

5.Sprinkle with chopped green onions, put in a bowl and enjoy.

Ingredient processing: soak the scallops in water for a quarter of an hour and pour them out, change the water and continue to soak for a quarter of an hour, you can crush the scallops, peel the asparagus and cut it into sections, peel the shrimp and remove the shrimp line, wash and chop the shallots and coriander.

2.Scallop treatment: first wash the scallops with a bowl of water, pour out the water, change the water again, and crush the scallops, and when the scallops are put into the pot, the water is put in together, and the water for the second time will have a faint salty taste, which can increase the layering of the porridge.

3.Method: First use a pressure cooker to press the white porridge and set aside, put sesame oil in the wok, put in the Jiwei shrimp and asparagus in turn, stir-fry over high heat until 8 minutes cooked, put in the soaked scallops, add water to the country, put the white porridge in the pot, add water in an appropriate amount according to preference, put a little salt and soy sauce in the pan, sprinkle in the chopped green onion, and start.

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.

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

Ingredients: 15 dried shrimps.

2 tablespoons of rice. Excipients carrots 1 2 pcs.

2 stalks of wheat stalks and celery.

2 slices of ginger. 1 tablespoon of sesame oil.

1 teaspoon pepper.

1 2 teaspoons salt.

1 shallot. Steps to prepare dried scallop and shrimp porridge.

space1.Prepare the ingredients, wash all the ingredients, and cut them all into small cubes (soak the dried shrimp and scallops in advance);

space2.Bring the rice to a boil in clean water, add the chopped dried shrimp, scallops and ginger slices;

space3.After boiling for 10 minutes, turn to low heat and add sesame oil, and stir with wooden chopsticks.

space4.Add the celery and diced carrots and simmer for 10 minutes, adding a pinch of pepper and a pinch of salt.

space5.Add chopped green onions before cooking.