Seafood congee(hai xian zhou )

Seafood porridge method:

Raw materials for making seafood porridge:

Proper amount of rice,

10 shrimps,

Ten clams,

Zizania latifolia L,

A piece of fish. (A) Five cups of hot water, three cups of soup and half a root of garlic;

(B) A spoonful of refined salt, a little Shaojiu and four pieces of ginger;

A little sesame oil, 1 tablespoon celery.

Steps of making seafood porridge:

① Shrimp shell and intestines mud, clam soaked in salt water spit sand, water bamboo cut from the inside cross knife pattern, and then cut into 3 × 2 cm square pieces, fish cross cut into thin slices, garlic cut into oblique section standby.

② Take a vessel, put the rice with seasoning (a) and cover it with high heat for 10 minutes; then add shrimp, clam, water bamboo, fish and seasoning (b) and cover it with high heat for 3 minutes; take out and sprinkle with garlic sprouts and seasoning.

Seafood congee

Seafood porridge is one of the recipes of Hong Kong and Taiwan cuisine. It is mainly made of rice, shrimp and other fresh seafood. The cooking skill of seafood porridge is mainly cooking, and the taste is salty and fresh.

Rice in seafood porridge has a high nutritional effect, which is the basic food to supplement nutrients; rice can provide rich B vitamins; rice has the effects of Tonifying the middle and Qi, strengthening the spleen and stomach, tonifying the essence and strengthening the mind, harmonizing the five zang organs, dredging the blood vessels, improving the ears and eyesight, stopping the trouble, relieving thirst and stopping diarrhea.

practice

Practice 1

Food preparation

Ingredients: Rice (200g), black carp (150g), shrimp (150g), squid (fresh) (100g), sea cucumber (soaked) (100g)

Accessories: scallion (10g) and ginger (10g)

Seasoning: salt (8G), sugar (5g), pepper (5g)

Production steps

1. Wash the rice with clean water, mix well with a small amount of oil; clean the black carp; wash the green onion and ginger, cut the green onion, green onion and ginger.

2. Cut seafood (fish, shrimp, squid, sea cucumber) into small pieces, clean them, scald them in boiling water, cool them in cold water, and mix with salt. 1 g, sugar 5 g, pepper 3 G, mix well, marinate slightly.

3. Put 10 cups of water into the pot and bring to a boil. Put in the rice grains and bring to a boil. Then cook over low heat for about half an hour.

4. Finally, add all the ingredients and cook until cooked, add 5g salt and 2G pepper, then sprinkle with shredded ginger and scallion.

Practice 2

Food preparation

Porridge, crab, shrimp, scallion, salt, sesame oil, raw oil

Production steps

1. Wash and chop the crab, wash the shrimp and cut them into pairs with a knife. Put them in the refrigerator and freeze for 10 minutes.

2. Wash and chop the scallions, parsley, pickles or winter vegetables.

3. White porridge method: first wash clean rice, mix with raw oil (preferably lard) and salt, marinate about 15 minutes.

4. Add water to make porridge. Add crabs and shrimps and simmer for about 7 minutes. Add the right amount of refined salt and sesame oil (not too much, otherwise it will cover up the taste of crab), and serve with scallion and coriander.

Practice 3

1. Chop the fish head and marinate with salt and ginger.

2. Shell shrimp and slice cuttlefish head.

3. Take out the ginger slices under the pig bone.

4. Take another pot to boil the pig bone water. When the water in the pot is boiling, add rice. It's better to use rice that is cooked with rice.

5. Cook the rice until it blooms but doesn't rot.

6. Fish head and shredded ginger.

7. Bring in the shrimp and cuttlefish head after boiling again.

8. After all the ingredients are cooked, season with salt and pepper, drop sesame oil, turn off the heat and sprinkle coriander.

Practice 4

Main ingredients: rice, shrimps, scallops, mushrooms, corn, peas, accessories: onion, ginger, salt, white pepper, sesame oil method: 1. Soak the rice in water for about 1 hour, drain the water after the rice turns white, add a little oil, mix well, and put it into the refrigerator for refrigeration. 2. Prepare all kinds of ingredients, and soften the mushrooms and scallops in advance Add proper amount of water to the casserole, bring to a boil, add refrigerated rice, add shredded mushrooms, scallops and shredded ginger, turn down the heat. 4. After the rice is soft, add corn, peas and shrimps, add a little salt to taste. 5. When the shrimps are cooked, turn off the heat, and add a little scallion, white pepper and sesame oil before leaving the casserole

Practice 5

Materials used

Rice 1 cup

Shrimp 300g

300 grams of squid

Clam 300g

accessories

Winter vegetables 30g

Shrimp 30g

Seasoning

Salt 5g

1 scallion

Ginger 10g

1 coriander

Half a teaspoon of pepper

Water 1800 ml

Practice 6

< I1. < / I material is ready

< I2. < / I soak rice for half an hour after washing

< I3. < / I remove the whiskers of the shrimp and cut it in half without cutting the tail (wash the brain inside the head of the shrimp so that the porridge will not be muddy)

< I4. < / I squid slice flower knife, cut into pieces

< i5. < / I soak the sea rice in warm water, shred the ginger, cut the green onion and coriander, and prepare the winter vegetables

Add enough water to the cast iron pot at one time, put the soaked rice into the pot after boiling, and stir with a spoon when boiling

Keep boiling and cook for about 10 minutes, then the rice grains have the sign of bursting, add the winter vegetables

Add in the sea rice and cook for a while to make the porridge taste good

Then add the shredded ginger

< I10. < / I add prawns and cook until red

Then add the clams and simmer for a while

< i12. < / I add the squid

Add a little salt, pepper, coriander and scallion to taste. Turn off the heat and pour in a few drops of sesame oil

Put it in a bowl and serve

Practice 7

Practice: 1, rice clean, put in a casserole, pour in water for half a day, add a little salt and a few drops of sesame oil to mix well; 2, wash the crab, remove the crab shell, remove the gill, cut into small pieces, clean the shrimp and clean the shrimp line, Bedin clean it; 3, add 1 tsp of Baijiu and 1 teaspoon of salt, and sprinkle chopped green onion and ginger, and mix the shrimps and crabs to half a little after the Bedin is mixed. Put the pickled shrimps and crabs into the pot, boil them for 10 minutes, then turn off the fire, put the diced scallops in 2 minutes before turning off the fire, and finally sprinkle some chopped green onion and ginger before leaving the pot.

Tips: 1. To make a good porridge, you should choose good rice. Among the rice I have eaten, the best one is Wuchang rice sent by relatives in Harbin. 2. The cooking method is right, which makes the porridge taste more colorful: even if you cook porridge at home, you have to soak rice in advance. Only when the rice absorbs enough water, the porridge will be soft and waxy. Add a little salt and sesame oil to make the porridge taste more fragrant and smooth. 3. Seafood must be fresh enough. Today, there are six or seven pairs of crabs, and so are shrimp. Only fresh materials can make the most delicious porridge. Only when the porridge is boiled until it blooms can seafood be put into the porridge. Finally, the bedding is put into the porridge. Because the bedding is not fire-resistant, it will turn yellow and hard after a long time, which will affect the taste.

nutritive value

Black carp

Black carp meat is thick and tender, delicious, rich in protein, fat, selenium, iodine and other trace elements, so it has anti-aging, anti-cancer effect; black carp meat is smooth and sweet; it has the effect of Tonifying Qi, strengthening spleen, nourishing stomach, removing dampness, expelling wind, promoting water, and preventing pregnancy edema.

shrimp

Shrimp is nutritious, soft and easy to digest. It is an excellent food for people who are weak and need to take care after illness. Shrimp is rich in magnesium, which can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and expand the coronary artery, which is conducive to the prevention of hypertension and myocardial infarction. Shrimp can also tonify the kidney, strengthen Yang and promote lactation It has the functions of anti poison, nourishing blood and strengthening essence, removing blood stasis and detoxification, supplementing qi and nourishing yang, dredging collaterals and relieving pain, appetizing and resolving phlegm.

squid

Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively treat anemia. Besides protein and amino acids needed by human body, squid also contains a large amount of taurine, which can inhibit cholesterol content in blood, relieve fatigue, restore vision, and improve liver function. Peptide and selenium in squid have antiviral and anti radiation effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin and stomach, tonifying deficiency and moistening skin.

Squid and other aquatic products are cold in nature, people with deficiency of spleen and stomach should eat less; squid contains more cholesterol, so patients with hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver diseases should eat with caution; squid is hair, people with eczema, urticaria and other diseases should not eat.

sea cucumber

Sea cucumber is low in cholesterol and fat, which is good for hypertension

Chinese PinYin : Hai Xian Zhou