Ingredients: 200g of rice, 200g of shrimp, cuttlefish larvae100g, crab sticks100g, 30g of corn kernels, 20g of ginger10g, garlic, appropriate amount of pepper and salt.

1. Put the rice into proper amount of water 1 hour or more. Shrimp head to back, shrimp line. Shred ginger and mince garlic.

2. Put a small amount of oil in the pot, then add minced garlic and stir-fry until it changes color, and add appropriate amount of water to boil.

3. After boiling, filter the shrimp head, pour the soup into a deep pot, add a proper amount of water into the deep pot, and boil. The ratio of water to rice is above 1: 10. After boiling, add the soaked rice.

4. Stir with a spoon while burning on the fire to prevent the pan from sticking. After the rice blooms, add shrimp, squid larvae, crab sticks, corn kernels and shredded ginger and mix well. Finally, add some pepper and salt to taste.

Seafood porridge introduction:

Seafood porridge belongs to Cantonese cuisine and is one of the recipes of Hong Kong and Taiwan cuisine. It is cooked with rice, herring, shrimp, squid, sea cucumber and clam as main ingredients. The cooking skill of seafood porridge is mainly cooking, and its taste is salty. Seafood porridge is rich in protein, fat, carbohydrate, dietary fiber, vitamin A, carotene, thiamine, riboflavin, nicotinic acid, vitamin C and other nutrients.