SEAFOOD CONGEE RECIPE - SIMPLE CHINESE FOOD
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
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 ...
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
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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