Fish fillet seafood casserole congee
Ingredients white rice 2/3 cup water 4 + 2 cups of sunflower oil 1T golden hook shrimp 58 tails carrots 5 slices of cabbage moderate amount of seafood broth 1 packet of cauliflower a number of lice fish fillet moderate amount
Practice
1 the night before the lice fillet on both sides coated with tapioca, frying pan until the surface of the golden brown fish, sprinkle with pepper and salt as a dinner a The food is not eaten, put in the refrigerator and reserve ....
2 white rice into a casserole dish, add 4 cups of water and cook into porridge (about 10-15 minutes), remove from heat and set aside....
3 cabbage shredded, carrots shredded, cauliflower (blanched) chopped, gold hook shrimp clean and spare ....
4 from the frying pan, put the carrot, golden hook shrimp popping aroma, add shredded cabbage, 2 cups of water and seafood soup packet boiling pour practices 2 turn the heat down into the lice fillet mix
5 pot sprinkled with chopped cauliflower on the finished Luo!
Seafood Crab Casserole Congee
Ingredients 2 cups of white rice, 2 crabs, 300g of shrimp, 150g of cuttlefish, 6 dried scallops, 2 cloves of garlic, 2 slices of ginger, 500ml of chicken broth, 1,500ml of water, 1 teaspoon of salt, a pinch of white pepper
Directions
1 Prepare the ingredients.
2 Wash white rice. Wash the shrimp, remove the shell, remove the intestinal mud, keep the head and shell.
3 Flower crab washed, lift the lid, remove gills, remove abdominal joints. Soak dried scallops until soft, then tear into shreds. Cuttlefish sliced and set aside.
4Heat 1 teaspoon of frying pan, sauté the minced garlic, add the shrimp heads and shells and sauté for about 2 minutes.
5Then pour in ingredient 2 and cook with a pinch of salt on medium-low heat for 8 minutes, and separate the shells from the shrimp with a strainer.
6 Add the white rice and dried scallop shreds to the soup.
7Cover the pot and bring to a boil, then reduce the heat and simmer for about 45 minutes until thickened. If the soup base is simmering until it is too dry and watery, add a bowl of water.
8Add the crab, shrimp and cuttlefish to the congee and simmer over low heat for about 8 minutes.
9 Add shredded ginger, chopped green onion, diced celery and seasoning to taste.
Fresh Shrimp Casserole Congee
Ingredients White rice ? cup water 3 cups shrimp 2 carrots moderate amount of any leafy vegetables moderate amount of ginger 2 slices moderate amount of salt moderate amount of pepper moderate amount of pepper
Directions
1 white rice rinsed into a casserole dish, add the water, shredded carrots, ginger, and shrimp, cover the pot with a lid on a medium-low heat to bring to a rolling boil, and then turn to a low heat to cook for 10 minutes (about 5 minutes after the lid is opened to mix open the bottom of the rice grains, to avoid sticking). to avoid sticking to the pot).
2 Open the lid and add shrimp, vegetables, salt and mix well, cover the pot and continue to cook for another 2 minutes.
3 turn off the heat, pick off the head of the shrimp, add pepper and mix well, fresh shrimp casserole congee is complete