Method: rice washed, soaked for about 20 minutes; shrimp, oysters, clams washed; salmon washed and cut into small pieces; washed and cut green onions into scallion; celery washed and chopped. Take a soup pot, add fish stock and rice, bring to a boil, then turn down the heat to maintain a rolling state, and stir the bottom of the pot every 5-7 minutes to avoid sticking to the pot, simmer for about 50 minutes, then add shrimp, oysters, clams and salmon in order to cook, and season with pepper and salt. After the porridge is served, drizzle with sesame oil and sprinkle with chopped green onions and celery.
2, main ingredients: 250 grams of rice. Ingredients: 150 grams of net shrimp, spinach a little. Seasonings: refined salt, green onion, ginger, dashi.
Practice: rice with clean water drained. Net shrimp rinsed with water, pick the mud intestines, and then rinse with water, drained, into the micro-fire pot, add water shrimp, scallions, ginger, dashi, cook until half-cooked. Pot set on high heat, add water, boil down into the rice, then boil and then switch to a small fire to simmer until almost cooked when added to the shrimp cooked to half-cooked, and then boil, add a little salt seasoning into the flavor.
3, the main ingredients: rice (200g), live shrimp (10), squid (appropriate), parsley (a little), Peppy shrimp (appropriate), ginger (a little), auxiliary salt (a little), pepper (a little).
Method: chopped cilantro. Peppery shrimp into the boiling water to scalding until discoloration on the fish. Shrimp head to remove the intestinal line with salt marinated for a few moments to wash and wait for use. Peeled shrimp head and squid cut inches. Peel the ginger and cut into thin julienne strips. Wash the rice into the pot, add a little ginger, add 8 times the water (you can drop a few drops of oil in the water so that the taste of the porridge is more lubricated) according to the porridge 90 minutes. When the porridge is ready, add the seafood to the porridge. Add the seasoning and the remaining ginger (keep stirring with a spoon to avoid any paste) and continue to cook for about 5 minutes. Finally, add the cilantro and mix well.