Ham and elephant porridge(huo tui xiang ba zhou )

Ham and elephant porridge

Introduction:

"Elephant clam" is also known as & quot; asparagus & quot;, which belongs to the phylobranchia of mollusks. It is a kind of marine shellfish. Its two shell are usually the same size, thin and brittle, with serrated, accessory shell and water tube (also known as tentacle) at the front end. This water tube is very similar to a fat and thick meat tube. When it looks for food, it stretches out, and its shape is like elephant clam, so it has the good name of elephant clam. Its meat is white, tender, fresh and sweet. It is regarded as one of the most delicious seafood varieties

Production steps:

Step 1: clean the rice and put it into the rice cooker. Press the congee button for about 1.5 hours. The ham is sliced, shredded and diced.

Step 2: cut Xiangba into rings first and then dice.

The third step: cut onion and ginger into the middle and then pour some baijiu. The Baijiu is to remove the fishy smell of the elephant, and it is best to be salted for a while.

Step 4: cook porridge for about half an hour and pour in diced ham.

Step 5: because it's better to be short than bad, wait until the porridge is cooked for about 10 minutes and pour in the elephant pudding.

Step 6: because the ham is salty and fresh, you don't need to put salt and monosodium glutamate.

Materials required:

Rice: a spoonful

Xiangba: 3

Ham: moderate

Onion and ginger: right amount

Note: the water content of elephant clam is very high. When cooking porridge, you must put less water, otherwise the porridge will become very thin after putting it in elephant clam.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Huo Tui Xiang Ba Zhou