Abalone shrimp congee
By VicentaLakin
When life suddenly turned from oily spicy to cuisine. And while there are others who don't love the radiance of porridge, the days are long gone. The porridge is probably the most corroded dish in the world, offering only a strong fragrance and spicy taste, all of which is changed by the food added. The night-heated edges of halogen, fresh, half-open crabs, even a spoon of fresh milk, a few nuts... The charm of porridge isn't the taste of the tip of the tongue, it's an infinite possibility. So this time I tried to put abalone in the porridge, not because I couldn't get on fire, but because I wanted to eat
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Steps for Abalone shrimp congee
1
When the abalone is washed, the meat is taken with a spoon or a knife and sliced with a proper amount of ginger and yellow wine。
2
Shrimp skins, washes and picks out shrimp wires, and picks them with yellow wine。
3
A proper amount of edible oil will be poured in first along the side of the pot, so that the walls of the pot will be properly oiled to prevent the burning of the porridge。
4
And pour clean rice into the pot, with proper water, and boil the porridge with fire。
5
When the porridge is boiled, it goes in the abalone, shrimp, and then boils for another 15 minutes。
6
A proper amount of salt and a fine taste before coming out of the pot, evenly mixed with onions, and boiled in a minute。Abalone shrimp congee Make Tips
1. Since seafood is mostly cold food, a ginger-swidth can be appropriately balanced. 2. During porridge cooking, chopsticks may be used to mix several times to prevent viscos。