How to make seafood porridge.

Seafood porridge is a popular dish in families, delicious and nutritious, rich in protein, and essential nutrients such as iron and calcium and iodine, which are easily absorbed by the body.Seafood porridge Recipe for Seafood Porridge Ingredients: 1 large crab, 6 shrimp,

glutinous rice (1/2 bowl), 2 tablespoons of dried scallops, 1 teaspoon of salt, 1 tablespoon of ginger juice, 1 tablespoon of sesame oil,

1/2 teaspoon of white pepper.Steps:

1. Wash and soak the glutinous rice in a pot, add enough water, and stir in the ginger juice and sesame oil. Bring to a boil. 2. Carefully clean and chop the crab into small pieces. Add the chopped crab to the pot with an appropriate amount of water. Add ginger juice and cook until the crab is cooked through. Remove the cooked crab.3. Wash and soak the dried scallops. Add the dried scallops to the pot, add the cooked crab to the porridge, and finally add the soaked and washed dried scallops. Tips:1. Adding ginger helps balance the crab's cold properties. 2. Adding sesame oil effectively prevents the porridge from boiling over.Seafood Porridge: A Homemade Recipe Ingredients:130g of rice, 20g of dried scallops, 10g of shrimp,

10g of abalone, 5g of salt, 3g of white pepper, 3g of sesame oil, 1000ml of clean water.

Steps:

1. Wash and soak the dried scallops, shrimp, and abalone. Rinse the rice.2. Add all the ingredients to a pressure cooker, add clean water. After the pressure cooker reaches its maximum, reduce the heat and cook for 10 minutes. After natural pressure release, open the lid and add the appropriate amount of salt and white pepper. Drizzle with a little sesame oil. How to make seafood porridge

Ingredients:

1 bowl of rice, 1 bowl of dried scallops, 10 shrimp,

1 stalk of celery, 1 teaspoon of salt, 1 slice of ginger, sesame oil, cooking wine, a pinch of white pepper.

Steps:

1. Place the rice in a pot and add the appropriate amount of water (approximately a 1:8 ratio, adjust according to the type and texture of the rice and your preference). Add a few drops of cooking wine to make the porridge smoother.

2. Soak the dried scallops in a little water before chopping. Chop the scallops into small strands.

3. Peel and slice the ginger into thin strands. Chop the celery into small pieces. Remove the shell from the shrimp by making a cut from the back. Add salt, ginger powder, and gently knead with your hands to remove the shrimp's slime. Wash and set aside. 4. Once the porridge boils, add the chopped scallops and continue to cook over low heat (stir constantly with a spoon to prevent sticking).5. Finally, add salt, white pepper, a few drops of cooking wine, and sprinkle with chopped celery. 10g,Scallops 10g, salt 5g, white pepper 3g, salt 5g, sesame oil 3g, purified water 1000g.

Method steps

1. Dried scallops, shrimp, and scallop threads do not need to be soaked, just rinse thoroughly, and wash the rice.

2. Put all the above ingredients into a pressure cooker, add purified water, and cook over low heat for 10 minutes after the pressure builds up. Open the lid after natural pressure release, and add the appropriate amount of salt and white pepper. Just drizzle a little sesame oil and it's ready to eat. How to make seafood porridge

Ingredients used

Rice

1 bowl, dried scallops 1 bowl, 10 shrimp, Celery 1 stalk, salt 1 teaspoon, ginger 1 piece, sesame oil, cooked, a little white pepper. Method steps

1. Put the rice into

a pot, add the appropriate amount of water (approximately a 1:8 ratio, the specific amount depends on the rice and your preference), and then add a few drops of salad oil (adding oil makes the porridge smoother).2. Soak the dried scallops in a little water beforehand, then tear them into fine threads. 3. Peel and slice the ginger into fine threads, cut the celery into small pieces, peel the fresh shrimp, cut a slit along the back to remove the shrimp line, and add the appropriate amount of salt, ginger powder, and gently knead several times with your hands (this removes the sticky liquid from the shrimp). Then wash and set aside.

4. After the porridge is cooked, add the scallop threads and continue to cook over medium heat (keep stirring with a spoon to prevent sticking).

5. Finally, add salt, white pepper, a few drops of sesame oil, and sprinkle with celery.

After the porridge boils, add the dried scallops, and continue to cook over low heat (stir occasionally to prevent sticking).

Finally, add salt, pepper, drizzle with a few drops of sesame oil, and sprinkle with chopped celery.