material
300g (2 crabs), 250g shrimp, 300g rice, 50g ginger, 2 onions, 1 teaspoon pepper (5g) and 1 teaspoon salt (5g).
working methods
1. Wash the crab, remove the lung, heart and shell, and cut into small pieces; Wash the shrimp, but don't peel it; Cut ginger into powder for later use.
2. After washing rice, put it in a casserole, and the ratio of rice to water is 1: 4. Boil the porridge in the casserole with a big fire.
3. After the porridge in the casserole is boiled, turn to medium heat and cook for 10 minute. Add the crab, shrimp and Jiang Mo.
4. After the porridge is boiled again, add salt, simmer for 40 minutes, and finally sprinkle with shallots and pepper to serve.
Practice 2, casserole sea cucumber porridge
material
Sea cucumber, fragrant rice/rice, mushrooms and shallots, salt, sesame oil and shredded ginger.
working methods
1, prepare the ingredients and soak the sea cucumber in advance. If it is taken out of the refrigerator, it should be thawed naturally.
2. Pour fragrant rice or rice into the casserole, wash it, and add enough water at one time according to the rice-water ratio of 1: 4.
3. Cover the lid, bring to a boil, and turn to a medium-low heat.
4. At this time, wash and slice the mushrooms, cut the sea cucumber into small pieces, dice the shallots and shred the ginger for later use.
5. When the porridge cooked by slow fire becomes soft, add the mushroom slices and cook for another three to five minutes.
6. Then add shredded ginger and sea cucumber.
7. Add appropriate amount of salt, cover the pot and simmer for about 15 minutes.
8. Sprinkle a little chives and drop sesame oil when cooking.
Practice 3, tomato clam casserole porridge
material
"White rice 1 cup", "6 cups of water", "Keguomei tomato stew 1 cup", "Clam 500g", "Beef tomato 1", "Basil leaves", "White pepper" and "3 slices of ginger"
working methods
1: Wash the white rice, soak it in water for 2 hours, drain the water, add a spoonful of oil and mix well, then bring the casserole water to a boil, add the white rice and ginger slices, then turn to low heat and cook slowly, remember to stir it with a spoon from time to time to prevent the rice grains from sticking to the pot ~
2: Wash the bought clams, spit sand, dice tomatoes and chop basil for later use ~
3: After the rice porridge is boiled for about 1 hour, add 1 cup of Keguomei tomato pot stock and diced tomatoes, and continue to boil ~
4: finally, add clams to boil, then turn off the heat and sprinkle with white pepper and basil leaves according to personal preference ~
5: Serve while it is hot.
Practice 4, salty bones, high vegetables, preserved eggs, corn casserole porridge
material
Small ribs 1 kg, 3 slices of scallops, half a can of corn, 2 preserved eggs, 3 slices of Chinese cabbage, 2 onions, 4 slices of ginger and half a cup of white rice.
working methods
1: Prepare the ingredients first.
2: Wash the ribs and marinate them with 2.5 tablespoons sea salt and 1 tablespoon rice wine for one night (at least half a day). Rinse the marinated ribs with clean water and blanch them for later use.
3. Soak scallops in water of 1 tbsp rice wine for half a day; Shred ginger slices; Add washed white rice, clear water 1000c, c, drained scallops and shredded ginger into a casserole and bring to a boil.
4: After boiling, add the hot ribs, cover the pot and cook for another 30 minutes.
5: Open the lid and put in the sliced preserved eggs, corn kernels and shredded Chinese cabbage.
6: Cook again 15 minutes and sprinkle with chopped green onion.