Seafood and celery porridge(lao bao hai xian qin cai zhou )

Seafood and celery porridge

Introduction:

"Last year Laba cooked a pot of assorted eight treasures porridge according to the habits of northerners. As a result, no one at home likes sweet porridge. After everyone left, I had to drink porridge for three days. Ha ha! This year, instead of making Laba porridge, we have changed our play. We have made two pots of seafood porridge, which is very popular. The first pot of crab porridge is very rich, but I forgot to take photos! Later, another guest came to the house. Because only one king crab was used up, it was very popular to cook seafood in a pot. It was mainly improvisation, as long as everyone was happy! The second pot of porridge didn't forget to take photos, which can be regarded as a remedy. It's not as good as the first pot, and the materials are not so rich. It's also cooked in a small sand pot. Porridge with scallops, dried abalone slices and fresh shrimp meat, is not as red as the emperor crab attractive, taste is also poor a lot! The practice of this pot of "old seafood celery porridge" is as follows

Production steps:

Step 1: wash and soak the rice for two hours.

Step 2: wash scallops, add a little water and Shaojiu.

Step 3: put the scallops in the microwave oven for 1 minute.

Step 4: Chop celery and set aside.

Step 5: air the dried scallops slightly and rub them into shreds.

Step 6: bring the water to a boil in a sand pot and put in the soaked rice.

Step 7: pour in the pickled Yuba.

Step 8: keep the pot boiling after boiling.

Step 9: cook the porridge for half an hour and put in dried abalone slices.

Step 10: then put in dried scallops and ginger and cook for 1 hour.

Step 11: after the porridge is cooked, drop a few drops of Shaojiu to remove the fishiness.

Step 12: add a little salt to taste.

Step 13: Sprinkle with a little pepper and mix well.

Step 14: put proper amount of chicken powder into the pot to make it fresh.

Step 15: then pour in the washed shrimp and mix well.

Step 16: finally put in the celery, turn off the heat and mix well.

Step 17: sprinkle a little scallion oil into the porridge, then cover the porridge and put it on the table together with the sand pot, so that it can keep warm for half an hour. If you use the thick sand pot for one hour, it will be very hot.

Step 18: use a small bowl when eating.

Materials required:

Good Japonica Rice: 150g

Dried abalone slices: 20g

Scallops: 20g

Shrimp meat: 70g

Soaking Yuba: 40g

Celery: 100g

Shredded ginger: 10g

Salt: 2G

Chicken powder: 5g

White pepper: 1g

Shaojiu: 20g

Onion oil: right amount

Water: 1500ml

Note: this porridge features: elegant color and fragrance, salty and delicious food, diverse materials and rich nutrition. Warm tips: 1. When cooking porridge, porridge is divided into bottom porridge and finished porridge. Bottom porridge is boiled with japonica rice and Yuzhu, which can keep the color of porridge white. The bottom porridge can be used with any material, such as fish porridge, crab porridge, assorted seafood porridge, preserved egg and lean pig, etc. But we must boil the Yuzhu to pieces. 2. Porridge in the use of dry goods can be put first, such as fresh goods to put after, otherwise seafood raw materials cooked is not delicious. Big spoon of this private hot pot porridge "old pot seafood celery porridge" is ready, for your reference!

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lao Bao Hai Xian Qin Cai Zhou