500 grams of clams, 300 grams of red prawns, 30 grams of scallops, 150 grams of rice, 10 grams of ginger, appropriate amount of shallots, 1 and a half tablespoons of salt, half a teaspoon of chicken essence, appropriate amount of white pepper, white vinegar (or lemon Juice) appropriate amount
Features: The secret of refreshing seafood porridge without being fishy. Operation: 1. Soak the clams in clean water and change the water every 5 minutes. After changing it three times, add a small amount of salt and soak it for about half a day to make it spit out the sediment. Then change the water again and add a small amount of white vinegar or lemon juice. Soak for 10-15 minutes.
2. Thaw red prawns.
3. Soak the scallops for about 15 minutes and then wash away the sediment.
4. Chop ginger and green onions into mince.
5. Boil a large pot of water until it boils.
6. Drain the clams and prawns and put them into the pot.
7. After boiling again, take out the shrimps, rinse them with water and set aside.
8. Turn to low heat and cook for about 3 minutes. When all the clams have opened their mouths, take them out, rinse them in water and set aside.
Operation: 1. Soak the clams in clean water and change the water every 5 minutes. After changing it three times, add a small amount of salt and soak it for about half a day to make it spit out all the sediment, and then change the water again. Add a small amount of white vinegar or lemon juice and soak for 10-15 minutes.
2. Thaw red prawns.
3. Soak the scallops for about 15 minutes and then wash away the sediment.
4. Chop ginger and green onions into mince.
5. Boil a large pot of water until it boils.
6. Drain the clams and prawns and put them into the pot.
7. After boiling again, take out the shrimps, rinse them with water and set aside.
8. Turn to low heat and cook for about 3 minutes. When all the clams have opened their mouths, take them out, rinse them in water and set aside.
9. Peel off the shrimps, remove the shells from the clams, and drain the scallops and set aside.
10. Pour out the water in the pot, wash the rice and add 10 times the water.
11. Cover the pot and cook over high heat until it boils.
12. Add scallops and minced ginger, stir evenly.
13. Turn to medium heat and cook until the porridge becomes 70% thick. Add salt, chicken essence, shrimp and clam meat. Turn to high heat and cook for another 5 minutes. Keep stirring with a spoon while cooking. .
14. Cook until the rice porridge becomes 80% to 90% thick, turn off the heat, put it into a bowl, sprinkle with chopped green onion and a small amount of white pepper, and it is ready to eat.