Seafood congee in casserole Chaoshan version(hai xian sha guo zhou chao shan ban )

Seafood congee in casserole Chaoshan version

Introduction:

"Chaoshan people love to eat Chaoshan casserole porridge, because offshore, they also like to eat all kinds of seafood, seafood casserole porridge is indispensable. Of course, the casserole porridge I make is abundant every time. ha-ha. If you like mushy porridge, you can lengthen the time of cooking rice. "

Production steps:

Step 1: prepare materials. Brush the abalone, remove the scalpel, remove the shrimp intestines, wash the crab and drain. Cut some shredded ginger.

Step 2: Boil the water in a casserole, and cook the abalone shell for half an hour.

Step 3: wash and add the northeast rice.

Step 4: bring to a boil and add the crab.

Step 5: bring to a boil and add abalone.

Step 6: bring to a boil over high heat, then add shrimp and shredded ginger.

Step 7: when the shrimp is cooked, even the rice is cooked. Finally, add salt and fresh flavor to the soy sauce, then add coriander. Turn off the fire.

Step 8: stir well and eat.

Materials required:

Crab: 4

Abalone: 6

Shrimp: 400g

Salt: right amount

Delicious soy sauce: moderate

Coriander: moderate

Shredded ginger: right amount

Note: when cooking casserole porridge, the whole process should be cooked with high fire, and then stir while cooking. If you like to eat mushy and rotten porridge, continue to cook rice for a longer time after adding rice, and then add other seafood. Because seafood can't be cooked too long.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Hai Xian Sha Guo Zhou Chao Shan Ban