Fish Liu seafood casserole porridge
Materials White rice 2/3 cups of water 4+2 cups of sunflower oil 1T golden hook shrimp 58 carrots 5 pieces of cabbage appropriate amount of seafood soup 1 package broccoli and several polygala willows appropriate amount.
working methods
1 The night before, both sides of Siniperca chuatsi fillet were dipped in potato powder, fried in a pan until the surface was golden, picked up, sprinkled with pepper as a dish, and put in the refrigerator for later use. ..
2 Wash the white rice, put it in a casserole, add 4 cups of water and cook it into porridge (about 10- 15 minutes). Turn off the fire for standby. ..
3 Shred cabbage, carrots, broccoli (blanched) and washed shrimp for later use. ..
4. In an oil pan, add shredded carrot and golden hook shrimp until fragrant, add shredded cabbage, 2 cups of water and seafood soup, bring to a boil, pour in method 2, turn to low heat, and add polygala tenuifolia and mix well.
Sprinkle broccoli powder after 5 pots, complete!
Seafood Xie casserole porridge
Ingredients: white rice, 2 cups of crabs, 2 fresh shrimps, 300g cuttlefish, 150g scallop, 6 chopped green onion, celery, 2 pieces of minced garlic, 2 pieces of shredded ginger, 500ml clear soup, 1500ml salt, 1 teaspoon white pepper.
working methods
1 reference materials.
Wash the white rice. Wash the shrimp, remove the shell, remove the intestinal mud, and keep the shrimp head and shell.
Wash the crab, remove the lid, and remove the cheeks and abdomen. Soak scallops until soft, and then tear them into filaments. Slice cuttlefish for use.
4 Heat 1 teaspoon oil pan, add minced garlic and stir-fry until fragrant, add shrimp heads and shells and stir-fry for about 2 minutes.
5 Then pour in material 2, add a little salt and simmer for 8 minutes, and separate the shrimp shells with a sieve.
6 Add white rice and dried Beth to the soup.
7 Cover the lid, boil it first, and then simmer for about 45 minutes until it thickens. If the soup base is too dry, you can add a bowl of water.
Then add crab, shrimp and cuttlefish to the porridge and simmer for about 8 minutes.
Add shredded ginger, chopped green onion, celery and seasoning.
Shrimp casserole porridge
Ingredients: white rice, half a glass of water, 3 cups of shrimp, 2 carrots, appropriate amount of any leafy vegetables, appropriate amount of ginger, 2 slices of salt, and appropriate amount of pepper.
working methods
Wash 1 white rice, put it in a casserole, add water, shredded carrots, ginger slices and shrimp heads, cover the lid and bring to a boil over low heat, then simmer for 10 minute (after about 5 minutes, open the lid and mix the rice grains at the bottom to avoid sticking to the pot).
2 Open the lid, add shrimps, vegetables and salt, mix well, cover the lid and cook for 2 minutes.
3 After turning off the fire, remove the shrimp head, add pepper and mix well, and the shrimp casserole porridge is finished.