The spicy seafood congee
By VicentaLakin
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。
Recipe Recommendations
- thai fragrant rice 140 grams
- glutinous rice 30 grams
- swimming crab in 1
- shrimp 6 rats
- muscle adductor 10 capsules
- Hymie 10 capsules
- Water-blooming mushroom 40 grams
- Jiang 20 grams
- vegetable oil 10 grams
- yellow wine 15 grams
- water 1800 grams
- salt appropriate amount
- pepper a little
- celery powder a little
- sesame oil a little
Steps for The spicy seafood congee
1
Prepare food。
2
The rice is immersed with rice for three hours。
3
According to the amount of rice, the casserole is filled with water。
4
Put the casserole in the open fire and the water in the casserole will burn open。
5
When the water boils, it drops in good rice。
6
Smash it with a spoon to prevent the sticky pot。
7
Put it in vegetable oil, keep it boiling, adjust the flame, just a little fire, and don't forget to mix it from time to time for about 20 minutes。
8
Treatment of food products, mushroom slices, ginger cutters, sea rice bubbles, bells clean。
9
Crabs lifts the lid, removes the uneatable lungs, hearts and things, and removes eight pieces。
10
Cut the shrimp beards, the shrimp feet, go to the shrimp wires and split the shrimp slices。
11
Put the food in step 8。
12
Add yellow wine。
13
When the rice blooms, turn the fire。
14
When the crab is cooked, then the shrimp is boiled。
15
Get the salt, pepper powder。
16
Put it in the celery, solethe。The spicy seafood congee Make Tips
1. Mets are immersed three hours early and will be prepared faster. When the water is released, it is put in rice, easily ripe, and does not stick to the bottom of the pot。