Ingredients: 6 slices of ginger, half a teaspoon of salt, 1 celery.
2. Press the up button at the bottom of the hot pot immediately to separate the clams from the water, and then take out the basket, which is convenient and easy.
3. Filter the clam soup into the bowl and filter out the sand at the bottom. Then peel the clams, wash the rice, wash the mushrooms and slice them.
4. Pour the cooked clam soup into the cleaned Timi hot pot, and add the rice and mushroom slices.
5. After the fire boils, turn to low heat until the rice blooms and the soup consumes some.
6. Then put the basket with shrimp in it, cook and steam it, and let the fresh juice of shrimp flow into the rice porridge, which is fresher.
7. Steam for 5 minutes until the shrimp is completely cooked, and then take out the basket. Shrimp is crisp and tender, dipped in sauce.
8. Porridge is also sticky. Finally, add clam meat, salt and celery, mix well and turn off the heat when it becomes thick seafood porridge.
Tips:
When buying clams, ask the seller which pot of spit sand is good, so that you can take it home and use it directly, and it won't hurt when you eat it.
Millet contains twice as much iron as rice.
Ingredients: half a cup of millet, white palm yam 160g, 6 red dates, and medlar1g.
Practice: 1. Wash the millet, peel the sweet potato and cut it into small pieces; Wash the red dates, pinch the two ends and twist them until they crack, and let the sweetness boil into the porridge.
2. First put the washed millet into the pot. Half a cup of millet, add 1/2 water to the pot liner, and then add yam and red dates.
3. I made an appointment the night before, got up early the next day to cook the millet porridge, then put the medlar in, cover it and stew for five minutes.
Tips: