Korean abalone congee
By VicentaLakin
We talked about abalone porridge earlier, but it's a twilight and fragrance of seafood, which makes the porridge itself a porridge of seafood for the sole purpose of providing a whole bunch of seafood. Jeju Island, which is also popular in South Korea, especially with abalone production, prefers to join the whole bowl of porridge during porridge seasons, so that the whole bowl of porridge, although it looks a bit poignant, is said to have become Jeju Island’s famous food. (This is something that's really invisible in the country, and I have replaced it with abalone slices this time, but the Korean porridge composition has been preserved.)
Recipe Recommendations
- salty fragrance
- cook
- half an hour
- simple
Steps for Korean abalone congee
1
The rice bubbled for an hour. The abalone washes the shell, removes the internal organs/tooths and spares the abalone meat。
2
The cold water is put into high soup and the soup is boiled in the middle of the fire。
3
Another pot pours into the perfume, first into the sliced abalone fire, then into the bubbled rice, and then into the rice, which becomes slightly more transparent。4
It pours into the soup, and when it's evenly mixed, the small fire boils to the softness of the grain。
5
Sesame and moss are enough。