seafood porridge

1

After washing the rice, add appropriate amount of water (add enough water at one time), add the washed dried jade pillars and a few slices of ginger. After the fire boils, turn to low heat and boil until the rice grains bloom. When cooking porridge, we handle other ingredients.

2

After cleaning the clams, put them in boiling water, blanch them, and pick them up immediately. Use a knife to remove the clams for later use.

3

After washing the shrimp, remove the whiskers and thorns on the head, pick off the shrimp string, and then cut the shrimp into both sides with a knife from the back of the shrimp. Add salt, pepper, and a little cooking wine to marinate.

4

Chop the green onions and cilantro

5

Raise the heat, put the marinated shrimp and peeled clams meat into the porridge. Add salt and a little chicken essence and other shrimp turn from green to red, add the peeled clams meat, pour half a teaspoon of sesame oil (preferably sesame oil), put chopped green onion and shredded coriander into the porridge, stir well to turn off the heat.

6

You can start eating the very delicious seafood porridge.

1) Since shrimp cooks quickly, do not boil it for too long, otherwise it will affect the firm texture. 2) There is no need to add salt to season the clams; add them after the shrimp changes color. If you find shelling them too troublesome, you can also put the clams with their shells on into the porridge along with the shrimp. 3) The consistency of the porridge can be adjusted according to personal preference by controlling the cooking time. 4) It is best to prepare the shrimp when the porridge is almost done, as this preserves its fresh sweetness and firm texture to the greatest extent. 5) Be sure not to use too much sesame oil, as its flavor is quite strong. A small amount can enhance the flavor, but too much will overpower the fresh taste of the shrimp.