Materials:A shrimp, crab, sandworm, car snail, shrimp, oysters, fish (if there is a scallop, it can enhance the fresh taste) ginger, coriander Xi

B salt, chicken essence, cooking wine, white pepper, sesame oil, cooked white congee Directions: 1. first cook a pot of white congee, and then pour the material A and all of the white congee, because seafood is relatively easy to cook, the first high heat to the congee boiled, is now converted to a medium-low fire, and at the same time, with a spoon! The first thing you need to do is to stir it around to prevent it from staining the bottom.

2. Add salt, cooking wine, chicken broth and mix well

3. Add white pepper, sesame oil and cilantro according to your preference

How to Make Fresh Mushroom and Seafood Congee

Ingredients: 2 ? tablespoons of glutinous rice, 1 ? tablespoons of glutinous rice, 1 slice of fruit peel, 150g of dried mongoose (4 taels), 50g of fresh mushrooms, 100g of shrimp (2 ? taels), 1 ? tablespoons of fresh mushrooms, 2 ? tablespoons of fresh mushrooms. 100g (about 2? taels) Seasoning for rice: ? teaspoon salt, ? tablespoon oil. Seasoning for shrimp: 1/8 teaspoon salt, a pinch of pepper.

Preparation:

(1) Mix sticky rice and glutinous rice, rinse, soak in hot water for 1 hour, drain, and marinate with seasoning for about 15 minutes.

(2) Soak the skin of the fruit and wash it.

(3) Wash shrimp and marinate with seasoning for a while.

(4) Wash Nai Mong and season with a little pepper.

(5) Put the rice in a pot or a deep container, heat 1000 ml of water and the rind, cover with a dry lid, leaving an opening to ventilate, and cook on high heat for 10 minutes, then on medium heat for 20 minutes.

(6) Wash and cut mushroom into pieces.

(7) Add the mushrooms, straw mushrooms, mud and shrimp into the congee, and continue to cook for 10 minutes on medium heat.

Shrimp congee

Ingredients: half a catty of shrimp, half a catty of Chrysanthemum coronarium, two stalks of celery, 5 or 6 stalks of parsley (coriander), rice, soya sauce

1. Wash the rice, then put it into a pot with cold water to start the congee.

2, first remove the leaves of celery, and then chopped; cilantro clean and chopped.

3, porridge with the fire cooked nearly 40 minutes, has been basically good, this time you can add what we have prepared. First of all, the chopped celery add in, and then put a small spoon of salt, stir.

4, celery cook about 5 minutes or so, and then put the parsley in half, and then pour a little cooking oil or sesame oil.

5, then pour in the fresh shrimp, stir slightly, and put in the coriander. Then finally put the remaining half of the cilantro also put in, appropriate to add a little soy sauce, about two to three small spoons

All of the above materials into the, do not cover the lid, and then cook for about three to five minutes. To keep stirring. To prevent sticking to the bottom.

Seafood Congee

Ingredients

Snapper Fillet .... .30g

Shrimp ...... 20g

Scallion and ginger .... A little

Har gow (shell) . .40g

Rice ...... .1/4 cup

How to make it

1. Remove the mud and intestines from the shrimp, wash and slice from it. Cut snapper into small slices, soak har gow and spit out sand, finely chop green onion and ginger.

2. Shrimp, fish slices boiling water Kawakami spare.

3. Wash the rice, add the right amount of water to cook into a porridge, add seafood and seasoning to continue to cook for 2 minutes, to be Hargow full open after adding green onions, ginger and mix can be.