Health benefits
Shrimp: protect liver, enhance immunity, delay aging
Clams: nourish yin
Pepper: nourish blood, protect teeth , Protect bones
Ingredients
Rice ( 1 cup ) | Basic shrimp ( 1 catty ) |
Clam ( 1 catty ) | Raw fish ( 1 piece ) |
Dried Yao Zhu ( A small amount ) | Ginger ( 1 piece ) |
Onions ( 2 roots ) | Small celery stalks ( 2 roots ) |
Cilantro ( 2 roots ) | Pepper ( Appropriate amount ) |
Sesame oil ( Appropriate amount ) |
How to make scallop seafood porridge
1. Cut off the shrimp tentacles from the base shrimp, use a toothpick to pick out the shrimp threads and wash them clean.
2. Rinse the clams and brush the surface clean with a brush.
3.Use a knife to slice the raw fish into thin slices from right to left.
4. Add salt and light soy sauce to marinate.
5. Chop green onions, celery stalks and coriander.
6. Put an appropriate amount of boiling water in a casserole, add ginger slices, fish heads and fish bones and bring to a boil.
7. Wash the Northeast rice and soak it for about 20 minutes in advance, add the fish bone soup and Yao Cook together until the rice grains are soft and mushy.
8. Add the clams and cook until they open, then add the shrimp.
9.Finally add the fish fillets and cook for one minute and turn off the heat.
10. Add appropriate amount of salt, pepper, sesame oil, chopped green onion, celery stalks and coriander.Can.
Tips
1.The water for cooking porridge must be boiled water to prevent the rice grains from sticking to the bottom of the pot.
2.Use a spatula or a large spoon to place it sideways on the mouth of the casserole to prevent the porridge from overflowing.
3.It is best to use Northeastern rice for cooking porridge, as its stickiness is better than oily rice or other long-grain rice.
4.If the fish is relatively small, there is no need to put the fish bones and fish heads.If the small fish bones are cooked for too long, the spines will fall apart, making it inconvenient to eat.
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