Stalked rice (half of the long silky rice and half of the round pearl rice are recommended)

Seafood (I've only ever done scallops and nine-jointed prawns, and tianjian is good, but I don't dare to beat the whole thing myself, or prawns and shellfish are convenient.)

Accessories:

Celery a small amount (to local, rod thinner kind, more fragrant)

Chaipu a small amount of

Coriander a small amount of

Long bone

practice:

1, long bone washed and simmered broth spare.

2, stalks of rice slightly washed, cooked and spare, but note that the rice should be cooked hard.

3, celery, cabbage, chopped into mince standby.

4, the cooked rice into the casserole with bone broth, into the scallops, celery, chopped vegetables, chopped vegetables, simmer together. Turn off the heat when it opens, half an hour later you can turn off the heat.

5, put a small amount of iodized salt, parsley

Basically a pot of rich and delicious casserole congee is complete, the cooking process, pay attention to a few points:

1, the rice must be selected rice, preferably new rice

2, you can cook with cooked rice, you can also put the rice in a frying pan and stir fry for two minutes directly into the soup congee, the taste is also good.

3, with a casserole simmering, to ensure even heat, simmering process do not just uncover.

The above is my own casserole congee tips, drink congee to nourish the stomach, seafood and low-fat, high-protein food, summer consumption of refreshing appetizing, recommended to you.