Materials
Sea crab 300g (2 pcs), sea shrimp 250g, rice 300g, ginger 50g, scallion 2, pepper 1 teaspoon (5g), salt 1 teaspoon (5g)
Methods
1, crab washed and removed the lungs, heart, and dorsal shell and then cut into small pieces; shrimp washed, but do not need to remove the heads and shrimp skin; ginger chopped into mince standby.
2, the rice after washing into the casserole, rice and water ratio of 1:4, high heat to boil the casserole porridge.
3, the casserole porridge boil to medium heat, cook for another 10 minutes, put the crab pieces, sea shrimp, ginger.
4, when the congee boils again, mix in salt and simmer on low heat for 40 minutes, and finally sprinkle in the scallion pieces and pepper to serve.
Practice 2, fish and seafood casserole congee
Materials
"rice 2/3 cup", "water 4 + 2 cups", "sunflower oil 1T", "golden hook shrimp 58 tails", "carrots 5 slices", "cabbage moderate amount", "seafood broth 1 packet", "a number of cauliflower", "lice filet moderate amount",
Practice
1. The night before the lice filet is coated on both sides with tapioca, fry until the surface is golden brown, sprinkle with pepper and salt as a dinner dish, the uneaten put in the refrigerator....
2: Wash the rice and put it in a casserole dish, add 4 cups of water and cook it into a porridge (about 10-15 minutes), remove from the heat....
3: cabbage shredded, carrots shredded, cauliflower (blanched) chopped, gold hook shrimp cleaned and spare ....
4: start 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!
Practice 3: Mixed seafood porridge in casserole
Materials
Two hairy crabs, peeled shrimp, scallop columns, sea bass fillets
Practice
1.
2. Shrimp, scallop columns, fish fillets with ginger, scallion, salt, chicken broth, cooking wine marinated for 10 minutes, and then use wet starch to grab a grasp
3. Into the boiled rice porridge, a pot of mixed seafood porridge is complete, it's very simple it is nutritious and tasty, and there are weight loss effect ah
Casserole seafood porridge practice four
Materials
" Fresh fish 250 grams "," peeled shrimp 150 grams "," fish balls 200 grams "," green onions 2 "," stock block or chicken powder block a small piece "," pepper in moderation "," a small spoon "," oil "," rice a cup and a half "," half a pot of water "," ginger 3 slices "," a small spoon "," salt in moderation "
Practice
1: First the fish cut into chunks, pay attention not to cut the It's not too small. Wash the shrimp and remove the black threads. Put the shrimp and fish into a bowl, sprinkle in a little white pepper and a small spoonful of cooking wine and mix well. Fish ball slices, prepare some chopped green onion.
2: 1 ? cups of rice, half a pot of water in a casserole dish, a tablespoon of oil, sliced ginger and a cube of bouillon or chicken broth, or any canned bouillon. (It really doesn't matter if you don't have any). Simmer on low heat for 1 ? hours, then put the pre-prepared fish pieces shrimp fish balls into the porridge and simmer for 10 minutes, and finally add a small spoonful of salt to finish.
3: Sprinkle a little white pepper and chopped green onion on top of the congee, and you have a delicious Hong Kong style congee.
3: Sprinkle a little white pepper and chopped green onion on top.