Production materials: 200g of rice, half a bag of dried scallops with Chaoshan pickles, celery 15, and 2 fresh prawns and shallots.

Exercise:

1) Scallops were washed with clean water and soaked in warm water for 2 hours. Don't pour out the soaked water. Chaoshan pickles, soaked in light salt water for half an hour, cut into small grains. Wash the rice and soak it in water for half an hour. Wash celery and cut into 5 mm long granules.

2) Pour the water soaked in scallops into the pot, and then make up the clear water. Boil the water for 3 minutes, remove the scallops (don't pour out the water for boiling scallops) and sieve them (porridge is more delicious). Pour the soaked rice into the water where scallops are boiled, and cook for 10 minute on low heat, then pour scallops, Chaozhou pickles and prawns, and continue to cook for 10 minute. Finally, add the chopped celery.

Chaoshan fresh mushroom seafood porridge

Ingredients: 200g of fragrant rice, 50g of dried squid, 50g of mushrooms, 250g of celery, 200g of lean meat and 250g of oysters.

Exercise:

1. Wash squid and cut into small pieces; Wash mushrooms with water and cut into small pieces; Removing roots, leaves and stems from celery, and cutting into 2cm pieces; Slice the thin slices inside and wash the oysters with clear water several times.

2. Put oil in the pan, stir fry the squid slices, mushroom slices and celery slices, and put them in turn.

3. Pour the soaked rice into the water where scallops are cooked, and cook for 10 minutes on low heat. Add fried squid slices, mushroom slices, celery slices, shredded lean meat and oysters, and add salt at the same time. Cook for about 65,438+05-20 minutes. Try which one yourself.