The porridge, mainly seafood, is a traditional feature of Guangdong Province. The porridge is learned from masters, one step at a time and one at a time, and it is the best taste ever learned. This congee shall be made of casseroles and rice-burned porridge, and when the porridge is ripe, the raw materials shall be cooked with ingredients. The casserole is a pot of dry, cold, unsuspecting Kunbo casseroles, and after that, never want to use another cuisine pot and cook to make fresh. It's not a big deal, but it's good enough. The abalone didn't buy it, tried to replace it with a scallop, thought it was urgent to wait. Winter food, it's hard to buy in the north, so I'll ignore it. Don't think that many things don't taste good. If you want to go a little bit further, then you can prepare the food more adequately. The usual porridge will be bottomed, and if the casserole is more powerful, it is important that it be boiled with rice, drops of oil and mixes. It's good to get the rice ready early soak, if you want to eat it softer. Seafood can be dealt with when porridge is cooked. It's better to use live shrimp to live with crabs。
