Oyster congee
By VicentaLakin
Oysters, Qingdao people call them sea turtles. Oyster congee is called porridges in such areas as Fujian. It likes a light taste. It doesn't even use meat. It only uses the fresh and fragrance of oysters。
Recipe Recommendations
- fragrant rice 150 grams
- salt appropriate amount
- oyster appropriate amount
- Hymie appropriate amount
- scallop adductor appropriate amount
- white pepper a little
- green onion appropriate amount
- ginger a little
Steps for Oyster congee
1
(b) A cup of rice to wash clean and immersed in water for 30 minutes
2
Fresh sea turtles are washed under water
3
(b) Rip open the oysters and cut off their meat with a small knife
4
Onions, Chon Chess, Haimi wash the ash first, and bathe it with water
5
The casserole is filled with sufficient water and when the water is released, the rice is released
6
(a) The rice, which is poured into the casserole along with the water that bubbles the rice, the fire breaks open and the small fire is slowly boiled; the soup spoon is used to stir several times in the middle in order to avoid the sticky bottom
7
After 30 minutes of cooking, the stork, scallop, 10 minutes of slow cooking
8
Put it in Ginger
9
Put onion flowers
10
Put in a proper amount of salt, white pepper powder
11
Once again, the rice oil is on the surface and can be fed。