Last year, Laba cooked a pot of assorted eight-treasure porridge according to the habit of northerners. As a result, no one at home liked to drink sweet porridge. After everyone left, I drank porridge alone for three days, haha! This year, I stopped cooking Laba porridge and changed to it. I made two pots of seafood porridge and became very popular. The first pot was crab meat porridge, which was very rich, but I was busy and forgot to take pictures! Later, another guest came to the house. Since only one king crab had been used up, it was very popular to switch to a pot of dried seafood. The main reason was to make do with it, as long as everyone was happy!
The second pot of porridge didn't forget to take photos, which was a remedy. It was not as good as the first pot, and the ingredients were not as rich. It was also cooked in a small sand pot. The porridge uses dried scallops, dried abalone slices and fresh shrimp meat, but it is not as red as the king crab, and the taste is much worse!
The recipe for this pot of "Lao Pot Seafood and Celery Congee" is as follows;
Old pot seafood and celery porridge
Recipe Recommendations
- salty and fresh
- pot
- several hours
- simple
Steps for Old pot seafood and celery porridge
1
Wash and soak the rice for two hours.
2
Wash the scallops and add a little water and Shaoxing wine.
3
Stir the scallops in the microwave on high heat for 1 minute.
4
Chop the celery into dices and set aside.
5
Dry the roasted scallops for a while and crush them into shredded pieces.
6
Boil water in a sand pot and add the soaked rice.
7
Then pour in the soaked tofu.
8
Always keep the pan boiling after boiling.
9
Cook the porridge for half an hour and add dried abalone slices.
10
Then add shredded scallops and shredded ginger and cook for 1 hour.
11
After the porridge is cooked, add a few drops of Shaoxing wine to remove the fishy smell.
12
Sprinkle with a little salt to taste.
13
Then sprinkle with a little pepper and stir well.
14
Put appropriate amount of chicken powder into the pan to freshen up.
15
Then add the washed shrimp meat and stir well.
16
Finally, add the chopped celery and turn off the heat and stir well.
17
Sprinkle a little onion oil into the porridge, then cover the lid and serve with the sand pot. This will keep the heat for half an hour. If you use thick sand to cook for an hour, it will be very hot.
18
Use a small bowl to divide meals when serving.Old pot seafood and celery porridge Make Tips
Characteristics of this porridge: elegant color and fragrant fragrance, salty and delicious food, diverse materials and rich nutrients. Warm tips: 1. When making porridge, the porridge is divided into base porridge and finished porridge. The base porridge is boiled with japonica rice and yuba and water, so that the color of the porridge can be kept white. The base porridge can be paired with any ingredients, including fish fillet porridge, crab meat porridge, assorted seafood porridge, preserved egg lean pork, etc. But you must boil the tofu bamboo until it is broken. 2. When using dry goods in porridge, you can put them first. If you use fresh goods, you can put them later. Otherwise, the seafood raw materials will not taste good if they are overcooked. This private high-fire porridge,"Lao Pot Seafood and Celery Congee", is ready for friends 'reference!