Porridge
By VicentaLakin
On a winter night, when you want to drink hot seafood, when you want to drink hot seafood, you want to drink fresh seafood? It's good to have a good dry product. The velvet, i.e. the belly of a fish, smells of its rich gelatinic proteins and the effects of beauty pigmentation and sterilisation. They can cook not only sweets, but also food, congee and soup. When porridge is porridged, a pot of soft porridge with dry porridge, the taste of which is straight to the taste bud。
Recipe Recommendations
- rice 100g
- glutinous rice 50g
- fresh shrimp 8 rats
- flower glue 20g
- scallops of 10
- Khara appropriate amount
- white pepper 2g
- cooking wine 20ml
- onion appropriate amount
- salt 4g
- Jiang appropriate amount
Steps for Porridge
1
The gel immersed early one night, about 12 hours. Wings immersed for an hour。2
Cut the bars to use。3
Hot water in the pot, shrimp, clams, wine and water for use。4
Rice and water are approximately 1:7 in scale, and the gel and stubble are placed together in the rice。5
The evaporation tank has been selected for a temperature model of 110 degrees and 50 minutes。6
It's time to take out the shrimp, clams and ginger, salt。7
The evaporation tank has been selected for temperature, 110 degrees and 10 minutes. When it's taken out, it's put in onions and tastes like white pepper。