Cantonese seafood congee(yue cai sheng gun hai xian zhou )

Cantonese seafood congee

Introduction:

"This is my favorite porridge besides preserved egg and lean meat porridge. Let's try it together."

Production steps:

Step 1: prepare the ingredients.
Wash the rice, soak it in water and put it in the refrigerator. About 1 hour later, take it out. Sprinkle a little olive oil in the water and mix well.
Slice the fish, shell the shrimp, open the back and remove the yarn.
Slice shiitake mushrooms, blanch asparagus and dice.

Step 2: take the casserole, add more than half of the water, bring to a boil, put in the refrigerated white rice, cover and cook for 15 minutes.

Step 3: add fish fillets, shrimps, mushrooms, and cook for another 5 minutes.

Step 4: after 5 minutes, sprinkle a little salt to taste.

Step 5: turn off the heat, season with salt, sprinkle in Asparagus and shredded ginger.

Materials required:

White rice: 50g

Fresh shrimp: 5

Mushroom: 4

Fish fillet: 20g

Asparagus stem: moderate

Ginger: 2 slices

Note: 1. First boil the rice under the water and then refrigerate it, in order to make use of the temperature difference to make the rice blossom soft and glutinous. 2. The purpose of mixing white rice with olive oil is to make the finished product more glossy and warm. 3. The original version is to add celery powder. Now we can't buy fresh water celery here, instead of asparagus.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Sheng Gun Hai Xian Zhou