The practice of Cantonese seafood porridge, the practice of delicious seafood porridge

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.

1.Prepare an appropriate amount of rice and wash it with water, then pour it out and drain the water, and put it in the refrigerator for 2 hours.

Prepare a few fresh shrimp, cut off the shrimp whiskers and legs, then cut off the shrimp head and put it aside for later use, then peel out the shrimp and pick out the shrimp line with a toothpick. Prepare a few shallots and cut them into sections, cut half a carrot into cubes, remove the broccoli and cut the rhizomes into small pieces, and wash them in clean water.

Prepare a few dried shiitake mushrooms and soak them in hot water to replace the chicken essence to increase the natural umami. Prepare the ingredients, then take out the frozen rice and loosen the sticky ones.

2.Next, use a casserole to start cooking.

Heat the casserole and add a little oil to the pan, put in the green onion and shrimp head when it is hot, fry the shrimp oil on low heat, and stir-fry the green onion until fragrant.

Then add an appropriate amount of boiling water and pour in the prepared rice, stirring constantly in one direction. Here you must use boiling water, stirring constantly, high heat until the water boils, turn to low heat and boil for 8 minutes.

Then wash the soaked mushrooms, remove the roots and cut them into small pieces for later use. After 8 minutes, the rice porridge has been boiled very fragrant, pour the shrimp, shiitake mushrooms, broccoli and carrots into the pot, cook until the rice porridge boils again, turn to low heat and start seasoning, add 3 grams of salt, 2 grams of pepper and continue to boil. After all the ingredients are cooked, you can turn off the heat and serve, and the cooked shrimp porridge is rich and sticky, fresh and fragrant.

Tips: 1.The 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 it constantly, which can effectively avoid sticking to the pot and can 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.

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, 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.

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

Seafood porridge is suitable for more than ten months.

The preparation of Cantonese seafood porridge is as follows:Ingredients: half a small bowl of rice, 1 preserved egg, 50 grams of pork.

Excipients: 1/2 teaspoon cooking wine, 1 small piece of ginger, 2 chives, 1 2 teaspoons salt, appropriate amount of water.

1. Wash the rice and put it in the rice cooker, add five bowls of boiled white porridge.

2. Cut the lean meat into small pieces, cut the preserved eggs into small pieces, then cut some chopped green onions, and shredded ginger for later use.

3. After the porridge boils, add lean meat and ginger shreds, pour in half a spoon of cooking wine, and add a little salt.

4. Boil the lean meat for two minutes and then add the preserved egg to cook together.

5. Put all the chopped green onions into the pot in about ten minutes, and adjust the rice cooker to keep warm.

6. Keep warm and simmer for two minutes.

7. Remove from the pot and serve.

Seafood porridge is mainly made of shrimp and other seafood, boiled together with rice into porridge, the taste is very delicious, seafood porridge because of the added ingredients are sufficient, so it is naturally nutritious, the taste is high, delicious seafood porridge practice Daquan, welcome to read for reference.

Preparation of seafood porridge one:

Ingredients: rice, herring, shrimp, squid, sea cucumber, green onion, ginger, pepper, white sugar and salt;

1.Wash the rice with water, add a small amount of cooking oil and stir evenly for later use, clean up the herring, cut the green onions and ginger into chopped green onions and ginger shreds respectively for later use;

2.Cut the herring, shrimp, squid and sea cucumber into small pieces, clean them, blanch them in boiling water for a while, then remove them and rinse them quickly with cold water to cool them down as soon as possible;

3.Add an appropriate amount of salt, white sugar and pepper to the thoroughly cooled seafood, stir evenly and marinate for about half an hour;

4.Bring an appropriate amount of water to a boil in a pot, pour the rice into it and boil, boil over high heat and simmer for half an hour, and finally put all the seafood in it and cook it together, add salt, pepper and cut it after cooking. Stir the chopped green onion and ginger well and eat it directly.

Seafood porridge recipe two:

Ingredients: white porridge, flower crab, sand shrimp, chives, refined salt, sesame oil and raw oil;

1.Wash the flower crab, wash the sand shrimp and cut a knife on the back to make double flying shrimp, put them in the refrigerator together and refrigerate them for ten minutes, preferably in the freezer room;

2.Chives, coriander, chongcai and winter vegetables are cleaned and chopped for later use, and then the white porridge is prepared, the so-called white porridge is the porridge cooked after adding salt and lard to the rice;

3.After the white porridge is boiled, pour the processed flower crab and sand shrimp into the pot and cook together, cook for about ten minutes, add an appropriate amount of salt and sesame oil, chopped green onions, coriander, chongcai and winter vegetables, stir well and serve.

Tips: Although the practice of seafood porridge is relatively simple, but in the selection of materials must not be relaxed, rice to choose better rice, boiled seafood porridge will be more fragrant, before boiling, be sure to soak the rice in clean water for a period of time, so that the rice absorbs sufficient water, the cooked porridge will taste softer and more glutinous, a little salt and sesame oil added, will make the finished product more fragrant and smooth. Seafood is best fresh, don't rush to cook after all the seafood is processed, it is best to boil the porridge until it blooms and then put it in the pot to cook with rice, because seafood is not fire-resistant, and the seafood that has been boiled for a long time loses its umami, not to mention, the taste is also very strange, especially Beiding, you must not go to the pot early, otherwise it will affect the taste of the whole seafood porridge.

【Seafood breakfast porridge】

Shrimp: 15 pcs; Minced green onion: to taste; Rice: Serves 1 person; Poached egg: 1 trimming: Seasoning: to taste.

Specific steps: 1.Wash the shrimp first, and cut off the head and gut. Cook and remove the husk and set aside.

2.Then it is to cook the porridge and add appropriate seasonings to the porridge according to personal preferences. There is not much difference between cooking thick porridge and boiling thin porridge here.

3.Pour the shrimp into the porridge that is about to boil. Remove from pan without stirring. Remove from the pan and sprinkle the green onions evenly over the porridge noodles.