[clam rice porridge](ha li da mi zhou )

[clam rice porridge]

Introduction:

"I like all kinds of seafood, even if I don't eat meat, I can't help eating seafood! There's no better way to cook seafood than the original flavor! Clams are very delicious and cheap. They are one of the seafood we often eat. Clams are also divided into many kinds, what clams, clams, white clams and so on, no matter which one is very delicious! Clams cooked with water, then the original soup to eat, not to mention more delicious! If I can't finish eating clams and raw soup, I'll cook it with rice, add a little salt, a little scallion and shredded carrot, and enjoy a bowl of delicious rice porridge! Used to eating white rice porridge, you might as well change the taste, the white rice porridge cooked into sea delicious, really delicious! Try it quickly

Production steps:

Step 1: wash the cooked clam meat and set aside.

Step 2: place the original clam soup for a period of time to let the sediment sink into the basin.

Step 3: wash and soak the rice overnight, then slowly pour in clam soup and water, 1 part Clam Soup + 2 parts water, or adjust the proportion by yourself.

Step 4: change the high heat to low heat and cook slowly.

Step 5: after all the rice grains have been boiled and blossomed, add a little salt, scallion and shredded carrot, cook for a while, then turn off the heat.

Step 6: when the rice porridge becomes warm, put in the clam meat and stir it evenly.

Materials required:

Clams: moderate

Rice: right amount

Clam soup: right amount

Salt: right amount

Scallion: right amount

Shredded carrot: right amount

Note: clam meat must wait until the rice porridge is warm before it can be put in. If the porridge is too hot, the clam will shrink and get old. The taste is very hard and can't be eaten

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ha Li Da Mi Zhou