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, fish fillet seafood casserole porridge
material
2/3 cups of white rice, 4+2 cups of water, sunflower oil 1T, 58 golden hooked shrimps, 5 slices of carrots, appropriate amount of Chinese cabbage, seafood soup 1 package, several green flowers, and appropriate amount of polygala tenuifolia.
working methods
1: The night before, both sides of Siniperca chuatsi fillet were coated with potato flour, fried in a pan until the surface was golden, picked up, sprinkled with pepper as a dinner 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), and turn off the fire for later use. ..
3: Shred cabbage, carrots, broccoli (blanched) and prawns. ..
4: Take an oil pan, add shredded carrot and golden hook shrimp to saute until fragrant, add shredded cabbage, 2 cups of water and seafood soup, bring to a boil and pour into practice 2. Turn to low heat and add cherry fish fillet and mix well.
5: Sprinkle broccoli powder after cooking.
Practice 3, casserole assorted seafood porridge
material
Two hairy crabs, shrimps, sliced shrimps, scallops and bass.
working methods
1. Pick out the meat of the hairy crabs.
2. Marinate shrimps, scallops and fish fillets with shredded ginger, shredded onion, salt, chicken essence and cooking wine for 10 minute, and then grab them evenly with wet starch.
3. Put it into the cooked rice porridge, and a pot of assorted seafood porridge will be finished. It's simple, nutritious and delicious, and it also has the effect of losing weight.
Method 4 of casserole seafood porridge
material
250g of fresh fish, peeled shrimp150g, 200g of fish balls, 2 shallots, a small piece of broth or chicken powder, a teaspoon of oil, a cup and a half of rice, half a pot of clear water and 3 slices of ginger.
working methods
1: Cut the fish into pieces first, and be careful not to cut it too small. Wash the shrimps and remove the black line. Put the shrimp and fish in a bowl, sprinkle a little white pepper and a spoonful of cooking wine and mix well. Slice the fish balls and prepare some chopped green onion.
2: 1 cup half a meter, put half a pot of water, a spoonful of oil, ginger slices and a piece of stock or chicken powder, or any canned stock in a casserole. It doesn't matter if you don't. Simmer for 1.5 hours, then put the prepared fish pieces, shrimps and fish balls into the porridge for 10 minutes, and finally add a spoonful of salt.
3: Put it in a bowl, sprinkle with a little white pepper and chopped green onion, and the delicious and carefully cooked Hong Kong-style porridge will be finished.