Food: 300 grams of rice, 10 prawns, 2 dried shiitake mushrooms, 8 scallops, appropriate amount of ginger, 2 coriander sticks, 1 shallot, 8 grams of salt, 8 grams of fuel consumption, and appropriate amount of cooking oil.

Operation process: 1. Completely separate the shrimp heads and bodies, remove the shrimp threads, and clean them. Do not throw away the shrimp heads, keep them for later use.

During this process, soak the shiitake mushrooms. If they are wet mushrooms, there is no need to soak them. Just clean them. After soaking, cook them briefly. Wash the scallions and cut them into green onions.

2. Boil the shrimp oil, and when the shrimp heads are fully drained, put less cooking oil in the wok, heat it up to 80% heat, put the shrimp heads into the pot and stir-fry until the shrimp heads are thoroughly fried and crispy, and the oil in the pot is turning

When the bubbles in the river stir up the sea, you can turn off the heat and pick up the shrimp heads. The oil underneath is the shrimp oil.

3. Soak the rice for 30 minutes in advance. After soaking, rinse with tap water, put it into a rice cooker and add an appropriate amount of cold water. Boil for about 20 minutes. After boiling, add shrimp oil, ginger slices, oyster mushrooms, and scallops, and then simmer.

After 20 minutes, add the shrimp and cook for another 15 minutes. Generally, a seafood porridge takes 50-60 minutes. If you have a fast cooking pot at home, it may only take 40 minutes. Finally, sprinkle the coriander, green onions, salt, and sesame oil.

Stir it inside evenly and then take it.

Tips for cooking seafood porridge: 1. When cooking porridge, soak the rice for 30 minutes in advance, so that the cooked porridge will be softer.

When making porridge, the process of soaking rice is very important. Soaking rice can make the porridge cook quickly and make the porridge taste soft and glutinous.

Soaking rice is also very simple. Put the rice in a basin and pour a few drops of water. The water should cover the rice, and then set an alarm for 30 minutes. Soaking rice should be done within an hour before making porridge. Some people say that I should soak porridge earlier.

Is it okay to soak it for one day and let it sit?

The bad thing is that the rice soaked in that way is not fresh, and you need to be careful that the rice will go rancid in hot weather.

2. When washing shrimps, do not remove the shrimp heads. The shrimp heads can be used to cook shrimp oil.

A seafood porridge is delicious, and shrimp oil is also a very important component. How to make shrimp oil?

Many people forget this step when cooking shrimp heads. No wonder the resulting seafood porridge does not have a seafood flavor.

When making seafood porridge in daily life, you don’t have to cook it immediately. Adding these two steps will make the seafood porridge soft and glutinous and full of seafood flavor.

First, soak the rice for 30 minutes before cooking the porridge. The porridge will be very soft and glutinous.

Second, use shrimp heads to boil shrimp oil to make porridge with full seafood flavor. Don’t forget these two important steps. If you also like to drink seafood porridge, don’t forget these two steps.

Friends who like seafood porridge can share and pay attention, thank you for your encouragement and support.