Chaoshan people pay attention to one word when eating seafood: fresh. For the processing of ingredients, pay attention to maintaining the original flavor. So when you come to Chaoshan area, almost all seafood practices are mainly steamed, boiled and boiled. Eating hot pot is a favorite way for many people to eat. The steaming hot pot makes people sweat and laugh. Chaoshan people's hot pot is not spicy, fresh and sweet.

There is a hot pot restaurant in Jieyang called "glutinous rice porridge Hot Pot", and its business is booming. Its chafing dish is called "glutinous rice porridge" because its chafing dish bottom is made of rice paste. "Nothing" means "nothing". Rice porridge without rice is rice slurry.

Rice is rich in vitamins, oryzanol, protein, anthocyanins and other nutrients, and has the effects of invigorating the middle energizer, invigorating the spleen and stomach, replenishing essence and strengthening the brain, regulating the five internal organs, dredging blood vessels, improving hearing and eyesight, relieving boredom, quenching thirst and relieving diarrhea, and rice porridge has the effects of invigorating the spleen, regulating the stomach and clearing the lung. Seafood cooked with rice slurry retains the original flavor of seafood to the greatest extent, and is fresher and sweeter.

Ingredients: rice, shellfish, spring vegetables, fresh shrimp, oysters, clams, coriander, chicken essence, ginger, pepper, soy sauce, garlic,

Steps: Wash the rice and soak it in clear water for about half an hour. Then put the rice in a pot and boil it, and then simmer it over low heat.

Soak shellfish and clams in salt water for about an hour to make them spit out sand.

Mix soy sauce and garlic into a sauce and put it on a plate.

Wash fresh shrimps and oysters. Wash the spring vegetables and cut them into sections. Slice ginger. Wash coriander. All the plates are ready.

After the rice porridge is cooked, take out the rice grains with a colander and leave the thick rice slurry in the pot for later use.

Filter out the rice grains and keep the rice slurry without rice. Then add the right amount of oil and salt, and then add ginger slices. After cooking for 10 minute, pour in shellfish and clams, cook for 15 minute or so, then take them out with a colander and put them in a bowl to enjoy.

After eating, put the fresh shrimps and oysters into the rice slurry, cook until the fresh shrimps change color for about five or six minutes, then remove them with a colander and put them on a plate.

The meat is tender and delicious, and can be eaten directly or dipped in juice.

Boil spring vegetables in rice slurry. Add chicken essence and pepper to taste after 20 minutes.

This non-rice porridge combines the fresh, sweet and delicious taste of fresh shrimp, oysters, shellfish and clams, while retaining the fresh fragrance of rice paste.

The fresh shrimp, oysters, shellfish and clams cooked with rice paste largely retain the original sweetness and the meat quality is more tender and smooth.

Eat seafood, drink rice paste, let clear, fresh and sweet wrap around the tip of your tongue. In this autumn, let the delicious boiled rice porridge nourish our stomachs.