SEAFOOD CONGEE RECIPE RECIPES

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SEAFOOD CONGEE RECIPE - SIMPLE CHINESE FOOD



Seafood congee recipe - Simple Chinese Food image

Ingredients: swimming crab, clams, razor clams, fresh scallops, cuttlefish, prawns, green onions, ginger, rice, oil, salt, and white pepper. Method: 1. Cut the swimming crab into pieces, cut the cuttlefish into strips, wash the clams and razor clams (if there is sand, soak it for a few hours in advance to spit out the sand). 2. Shred ginger and mince green onions.

Rice is boiled with water to the degree to which rice grains bloom and become viscous (the amount of water can be slightly more than that of white porridge)

Add a little oil to the porridge and stir well

Add razor clams and cuttlefish

Add fresh scallops

Add swimming crab

Add clams

Add Kewei Shrimp

Add ginger

Add chopped green onion, stir well, cook until the seafood changes color and is well cooked

Add the right amount of salt

Add a little white pepper and stir well.


The seafood for cooking porridge must be very fresh, because there is no concealment of heavy seasonings, if the ingredients are not fresh enough, they will look particularly fishy.
The rice can be soaked for a while in advance, which can shorten the cooking time and make it thicker.
Adding a little oil can make the porridge more fragrant and smooth, or not.
You can add more chopped green onion and ginger to help remove the fishy; the white pepper can also remove the fishy and enhance the flavor, so it is best not to omit it.
The types of seafood are whatever you like.
It is not easy to cook seafood into porridge. You can cook a little longer to make the flavor of seafood fully blend into the porridge.

Provided by Mia

Total Time 30 minutes

Yield 3

Number Of Ingredients 13

Right amount Portunus
Right amount Flower clam
Right amount Razor fish
Right amount tape
Right amount Cuttlefish
Right amount Kewei Shrimp
Right amount Rice
Right amount salt
Right amount shallot
Right amount ginger
Right amount Vegetable oil
(White) a little pepper
Right amount water

Steps:

  • Cut the swimming crab into pieces, cut the cuttlefish into strips, wash the clams and razor clams (if there is sand, soak it for a few hours in advance to spit out the sand).
  • Shred ginger, mince green onions
  • Rice is boiled with water to the degree to which rice grains bloom and become viscous (the amount of water can be slightly more than that of white porridge)
  • Add a little oil to the porridge and stir well
  • Add razor clams and cuttlefish
  • Add fresh scallops
  • Add swimming crab
  • Add clams
  • Add Kewei Shrimp
  • Add ginger
  • Add chopped green onion, stir well, cook until the seafood changes color and is well cooked
  • Add the right amount of salt
  • Add a little white pepper and stir well.

MIXED SEAFOOD CONGEE : RECIPES : COOKING CHANNEL RECIPE ...



Mixed Seafood Congee : Recipes : Cooking Channel Recipe ... image

Cooking Channel serves up this Mixed Seafood Congee recipe from Ching-He Huang plus many other recipes at CookingChannelTV.com

Provided by Ching-He Huang : Cooking Channel

Categories     main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 18

4 dried shiitake mushrooms
1 cup boiling water
2 tablespoons vegetable oil
1/2-inch piece fresh ginger, peeled and grated
2 shallots, peeled and finely chopped  
4 ounces squid, bodies cut into rings
8 littleneck clams, cleaned
8 mussels, cleaned and de-bearded
4 jumbo shrimp, peeled and deveined
3 cups cooked jasmine rice
3 to 4 cups vegetable stock
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
Sea salt
Freshly ground white pepper 
3 baby bok choy, cut in half through the stem and sliced, stems and leaves separated
One 8-ounce can bamboo shoots
1 handful fresh cilantro, stems left whole and leaves chopped

Steps:

  • In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain and reserve the soaking liquid. Remove and discard the stems, dice the caps and set aside. 
  • Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds. Add in the squid, clams, mussels and shrimp, and stir-fry until the shrimp tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, a pinch of salt and 2 pinches of ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy leaves. Simmer until the seafood is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately, garnished with the cilantro leaves.

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