Congee
By VicentaLakin
Recipe Recommendations
- indica rice appropriate amount
- glutinous rice appropriate amount
- flower crab appropriate amount
- fresh shrimp appropriate amount
- cuttlefish appropriate amount
- scallops appropriate amount
- celery appropriate amount
- winter vegetables appropriate amount
- pepper appropriate amount
- salt appropriate amount
- ginger appropriate amount
- green onion appropriate amount
- water appropriate amount
Steps for Congee
1
The dry beaks are laced early torn to silk, the ink torn torn tolls of peritoneal slices, the crabs to wash, and the gills to go to the abdominal reserve。
2
Rice and rice are immersed for three hours in water at a ratio of 3:1 with a small amount of salt and perfume. Shrimp is washed clean, shrimp lines are removed, head and shell are left。
3
Put some fragrance in the salad oil and a little bit of pig oil, and then put down the fragrance and add the smell of shrimp head and shrimp shells
4
Add hot water, a spoonful of white wine, 1 gram of salt for about 10 minutes to boil into high soup, and then extract shrimp shells and so on from the filter。
5
Add pre-simmered rice and dry Beth to the soup. Zenium
6
Cover the pan and boil it with a fire, and then hold it with a little fire for about 45 minutes. If it's too dry, you can add a bowl of water and then cook a little fire. Zenium
7
It's been about eight minutes since the beginning of the season. Zenium
8
Put in ginger, onions, celery, a little pepper。
9
Porridge's full of cuisine, I like old oil and peanut rice, and a plate of pickles。