How to cook seafood porridge to make it more delicious and delicious?

Getting the heat right is the most important thing, and then understanding the order of cooking and putting things in order I have some tips for cooking.

You can eat more delicious seafood porridge.

First. Boil the water before putting the rice, don't boil the rice like cooking, put the rice in and cook it together, so that the rice is easy to rot.

Second, put the rice in water and then boil, it is recommended to drop a few drops of oil, the rice is easy to flower. It is easier to soften and separate the granules.

Thirdly, add green onion and ginger when cooking porridge This will make your porridge more delicious, fragrant and flavorful.

Optional Look at personal taste When eating, sprinkle some sesame oil and minced celery to increase the fragrance and taste. )

Fourth. Bring to a boil over high heat first, then reduce the heat to the lowest and slowly fort, key: repeat the second one, remembering that the standard for cooking is that the rice of the porridge is flowering, and there is no phenomenon of separation of water and rice. The taste is different, and if you want to eat Q point, you can cook it until it is eight mature, and then you can simmer it in the pot.

Fifth, when it is cooked quickly. It is recommended to put washing salt. Then add the chopped coriander and celery to taste, preferably with a little more pepper.

Here's a little bit of advice for you: the seafood itself has a strong fishy smell, so adding a little cooking wine when it is hot can remove the fishy smell.

I'll give you some more pointers:1The general seafood porridge is a must-put squid He also has his own method:

Boil half a pot of water, put the squid in the pot and blanch, rinse with cold water after scalding, peel off the skin, and then cut the flowers.

Remarks: The skin of the squid is very easy to peel after blanching with hot water 2The second is to put shiitake mushrooms, if you want to be delicious and fragrant, shiitake mushrooms are the best choice.

Note: Shiitake mushrooms are not easy to boil, you can soak them in advance, and the soaked water can also be poured into the porridge and boiled together because the soaked water is sweet.

At the same time, you can also infiltrate the aroma into the porridge, and the taste will be better

The steps are as follows:

Step 1: Soak the rice in water for about 1 hour, drain the rice grains when they turn white, add a little oil, mix well, and put them in the refrigerator.

Step 2: Prepare all kinds of ingredients, shiitake mushrooms and dried scallops should be soaked in advance to soften, so as to maximize the umami flavor.

Step 3: Add an appropriate amount of water to the casserole, add the refrigerated rice after boiling, add shredded shiitake mushrooms, dried scallops and shredded ginger, and turn to low heat. The heat is also very important, and the low heat can ensure the taste of the porridge.

Step 4: After the rice is soft, add the corn kernels, pea kernels and shrimp, and add a small amount of salt to taste.

Step 5: Turn off the heat when the shrimp are cooked, and add a little chopped green onion, white pepper and sesame oil before cooking.

Seafood porridge is a delicacy with seafood flavor as the main raw material, which has both the umami of seafood and the nutrition of porridge, which is a delicious dish suitable for all ages, and there are many types of seafood, you can choose seafood according to your preferences.

Method: After the clams spit out sand, throw them into boiling water and boil them until the clams open. Let the clams cool and separate the meat from the shell. The clam soup is reserved for porridge soup base.

Remove the head and remove the roe. Stir-fry the minced garlic until fragrant, then put the shrimp head into the stir-fry, crush the shrimp head with a spatula, let the shrimp paste come out, add a cup of water, boil until the water boils, filter the shrimp head with a sieve, and pour it into the clam soup just now.

Stir-fry the pan with minced garlic until fragrant, slice the mushrooms and stir-fry them first, then put the shrimp and squid, and then stir-fry them a little before you can get out of the pot. It is mainly stir-fried ingredients, not too cooked.

Pour the cold rice and mushroom slices into the soup base, slowly roll over medium heat, wait for the porridge to boil, then throw in the shrimp, clams, squid, turn to low heat and cook until the ingredients are cooked thoroughly, add a little salt to start the pot!

Seafood porridge method: 10g of pepper and salt, 100g of rice, 50g of scallop meat, 200g of water, wash and chop the scallop meat, add water to the pot, put in the rice to cook, put in the scallop meat, stir constantly, add pepper and salt to taste, and then you can eat it out of the pot.

1. Prepare 10g of pepper and salt, 100g of rice, 50g of scallop meat and 200g of water.

2. Wash the scallop meat, chop it and put it in a bowl for later use.

3. Add water to the pot and add the rice to cook.

4. Add the scallop meat.

5. Add pepper and salt to taste.

Notes:1. Boil the porridge over high heat first, and then switch to medium-low heat.

2. After the rice is cooked, add the scallop meat and stir it with a spoon to prevent it from sticking to the bottom.

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.

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.

Seafood porridge is suitable for more than ten months.

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

1. Oatmeal seafood porridge.

Prepare oats, squid, shrimp, onions, stock, cream, garlic, salt and black peppercorns. Wash the oats directly and set aside, clean the squid and prawns, put them in a pot and boil them and remove them. Add cream to the pot and stir-fry the garlic and onion until fragrant, add the stock and bring to a boil, and bring the oats to a boil.

Remove the squid and shrimp directly from the pan and season with black pepper and salt.

2. Scallop scallop and seafood porridge.

Prepare rice, bones, scallops, prawns, scallops, celery, pepper, ginger, salt and sesame oil. Boil the large bones with water directly into a broth for later use, treat the scallops with dried shrimp and scallops and set aside, and chop the celery. Add rice and scallops to the rice cooker, add stock and cook directly for half an hour, then boil the prawns and scallops in the pot, add celery.

3. Seafood casserole porridge.

Prepare sea crab, shrimp, rice, green onion and ginger, salt and pepper. After directly processing the sea crab, wash it and cut it into pieces, the prawns are washed directly to the shrimp line, the ginger is directly minced, and the green onion is directly cut into sections. Prepare a casserole, put the rice in the pot, add water and boil directly, boil over medium heat, add shrimp, crab and ginger after boiling.

Wait for it to boil again, add salt and simmer for about 40 minutes, add green onion and pepper.

Seafood porridge. Materials.

Rice 1/2 cup.

1 green onion salt to taste.

2 slices of ginger 1 tablespoon of cooking wine.

Water: Appropriate amount: 10 shrimps.

1 stalk of celery.

1 shiitake mushroom.

1 coriander.

Carrot 1/2 root.

Preparation Cut green onions, celery, carrots, shiitake mushrooms, and coriander into small cubes