If necessary, soaking the rice overnight before cooking porridge can allow the rice grains to expand. Not only will it save time when cooking porridge, but the porridge will turn in one direction when it is stirred, so that the porridge will be crispy and taste better. good.

However, if the weather is hot, it is best to store the rice soaked in advance in the refrigerator, which can inhibit bacterial growth and prevent the rice from deteriorating and changing flavor due to high temperatures.

In order to maintain the freshness of the porridge, seafood porridge is usually cooked with the lid open. In order to prevent the water in the porridge from being boiled dry, the cooking time is not very long, so it is best to cook the rice in advance. Soaking can save the time of cooking porridge and prevent the rice grains from being cooked or hard.

Does eight-treasure porridge need to be soaked overnight?

You can soak it overnight, but it is not necessary. You can also just soak it for about 2-4 hours. Because the ingredients of Babao porridge are mostly whole grains, the texture is relatively hard and difficult to cook in a short time. Therefore, it is more convenient to soak it in advance and cook it. If you are busy at work, you can make it one night in advance. Soak the ingredients for rice pudding.

However, if the soaking time is too long, the nutrients of some of the ingredients will be lost, and the taste of the porridge will become worse; and if the room temperature is relatively high, the eight-treasure porridge soaked overnight may deteriorate, resulting in waste. , it is generally recommended to soak it for about 2-4 hours in advance, until it swells and becomes soft.

Home-style recipe for seafood porridge

Ingredients: 1 cup of rice, 300g of prawns, 300g of squid, 300g of clams, dongcai, dried shrimps, salt, green onions, ginger, coriander, Just the right amount of pepper.

Steps:

1. Prepare the materials.

2. Wash the rice and soak it for half an hour.

3. Remove the shrimp whiskers and cut them in half without cutting off the tails (wash the brains inside the shrimp heads so that the cooked porridge will not be turbid).

4. Cut the squid slices into pieces.

5. Soak the sea rice in warm water, cut the ginger into shreds, cut the green onion and coriander into flowers, and prepare the winter vegetables.

6. Add enough water to the cast iron pot at one time, then put the soaked rice into the pot after boiling, and stir with a spoon when it boils.

7. Keep boiling and cook for about 10 minutes. At this time, the rice grains have shown signs of popping. Add the winter vegetables.

8. Add dried shrimps and cook for a while to give the porridge a base flavor.

9. Then add shredded ginger.

10. Add the prawns and cook until the prawns turn red.

11. Then add the clams and cook for a while.

12. Add the squid.

13. Cook until the clams open their mouths. Add a little salt, pepper, coriander and chopped green onion to taste before serving. Turn off the heat and pour in a few drops of sesame oil.

14. Put it into a bowl and enjoy.