Accustomed to eating big fish and big meat, plus the hot and dry weather, a bowl of fresh and sweet scallop and shrimp porridge is simply a great enjoyment of life! The ingredients are very common, and lazy people must learn. For two reasons, this seafood porridge must be taken. Most of the porridge in restaurants outside is added with monosodium glutamate, which is a bit of a waste of the sweetness of prawns and scallops themselves. Put the cart before the horse. So get up early and go to a vegetable market to prepare materials ~
Required raw materials: rice, fresh shrimp, green vegetables, dried mushrooms, scallops, shredded ginger, cooking wine, chicken essence, salt and black pepper.
Practice steps:
Step 1, soak the scallops for 20 minutes, wash them, and then continue to soak for one hour. Drop some cooking wine to remove the fishy smell and avoid the scallops from being too salty. Dried mushrooms are foamed and diced, and ginger is shredded.
Step 2, blanching vegetables is too cold. When blanching, I am used to dripping oil and salt to prevent discoloration. Chop it for later use.
Step 3: Wash the rice, soak it in cold water for 20 minutes and cook until it boils. Turn to low heat and add scallops and mushrooms, which can release the sweet taste of scallops during the boiling process. It's best to shred scallops, add shredded ginger, and put a little pepper to remove the fishy smell. I think pepper is hot and spicy, and porridge is also very emotional.
Step 4, the fresh shrimp is cooked, and the head is peeled and the shrimp line is removed. It can be chopped or not cut. I usually don't cut it, but the whole prawn has a taste.
Step 5, put the shrimp and vegetables in the porridge after one hour. Add salt and chicken essence.
Step 6, super fresh scallop and shrimp casserole porridge will be fine, and finally sprinkle with coriander. I like coriander very much, so I can stay put, depending on my personal taste.
This plain-looking seafood porridge can definitely be appreciated by family and friends. Try it.
Scallops, also known as scallops, are delicious when they are put into porridge. Seafood porridge with scallops is simple, quick and nutritious. Suitable for making breakfast for family.
Seafood porridge with scallops Ingredients: two handfuls of rice (about 50g), scallops slightly less than rice, shrimp 10, peanut oil, sesame oil, onion ginger, ginger powder, salt, pepper and celery.
1 Wash scallops, soak them in warm water until soft, and sprinkle them into shreds.
2. Wash the rice and soak it for half an hour. Put it in a pot with boiling water. Put the dried Bess into a rice cooker at the same time (use a casserole if it tastes good), add sesame oil (peanut oil) and cover it for cooking.
3. When the porridge is cooked until the rice blooms, open the lid and put in the washed fresh shrimp (if you are diligent and diligent, you can remove the shrimp line by shelling, rub the shrimp with ginger powder and proper amount of salt, clean it and then put it in), shred ginger, season with salt, cook for one minute, unplug the power supply, and use the waste heat in the pot to make the shrimp cooked.
4. When the bowl is finally filled, sprinkle with chopped celery, chopped green onion, pepper and sesame oil. If you use casserole to cook porridge, remember to keep stirring!
Dried scallops are delicious, but they are not easy to eat, which is not good for your health. It is not suitable to put monosodium glutamate in scallop porridge, and it is not easy to put more salt. Sodium glutamate in scallop is the main component of monosodium glutamate, and putting monosodium glutamate and too much salt will make its flavor lose.