Raw and rolled seafood porridge
This is my favorite porridge except preserved egg and lean meat porridge. Let's try it together.
Recipe Recommendations
- white rice 50g
- fresh shrimp 5 rats
- mushrooms 4 flowers
- fillets 20g
- ginger 2 tablets
- salty and fresh
- cook
- half an hour
- simple
Steps for Raw and rolled seafood porridge
1
Prepare ingredients. Wash the rice, soak it in water and place it in the refrigerator. After about 1 hour, take it out, pour water everywhere, sprinkle with a little olive oil and mix well. Slice the fish meat, remove the shells from the fresh shrimp, and remove the yarn from the back. Slice water-dried mushrooms, blanch asparagus with water and dice.
2
Take the casserole, add more than half of the pot of water, bring to a boil, add the refrigerated white rice, cover and cook for 15 minutes.
3
Add the fish slices, shrimp, and mushrooms and cook for another 5 minutes.
4
After 5 minutes, sprinkle with a little salt to taste.
5
Turn off the heat, season with salt, and sprinkle with diced asparagus and shredded ginger.Raw and rolled seafood porridge Make Tips
1. The purpose of boiling water first and then cooling the refrigerated rice is to take advantage of the temperature difference to make the rice blossom and soften better. 2. The white rice is mixed with olive oil to make the finished product brighter in color and warmer in taste. 3. The original version was to add chopped celery, but we can't buy fresh cress here now, so we use asparagus instead.