Casserole seafood porridge

Overview

Seafood porridge is my favorite. I usually get off work late and don’t have time to cook porridge slowly, and it is also quite time-consuming and laborious to handle all kinds of small seafood. This year due to the epidemic, I don’t go out to play, so I have time to tinker at home. What's even more gratifying is that we got a new casserole. The merchant even opened the pot for us. We just need to wash it and rinse it before we can use it. The first thought when I got the casserole was to make a pot of seafood porridge! I made it as soon as I thought of it. I bought clams, shrimps, crabs and other small seafood, and paired it with a handful of mushrooms and a piece of celery. Just thinking about it makes me drool.

Tags

• porridge
• home cooking
• breakfast
• celery
• garlic
• ginger
• mushroom
• oil
• onions
• rice
• shrimp
• starch
• crab
• green onions
• salt

Ingredients

Steps

1. 1 Process the ingredients: cut off the shrimp, open the back and remove the intestines; wash the shells of the clams, blanch them in boiling water, fish them out when the shells open, and rinse the clam meat with tap water; clean the crabs with an old toothbrush, remove the shells, and cut the crab body into two halves Dip the cut with dry starch to seal the juice; wash the rice; wash and cut the mushrooms into sections; wash the celery, separate the stems and leaves, cut the stems into sections of about 1cm, and chop the leaves; mince 1 onion, 1 shallot, 3 slices of ginger, and mince garlic cloves.

   

2. 2 The ratio of rice to water is 1:9 by volume. Pour it into a casserole, cook on low heat for about 5 minutes, then turn to high heat, then turn to low heat and simmer.

   

3. 3 Boil spice oil: add more oil: minced onion, minced shallot, minced garlic and minced ginger, stir-fry over high heat until fragrant, stir-fry until the minced ginger and garlic turn slightly yellow, filter the oil through a sieve, discard the minced onion, ginger and garlic

   

4. 4 Pour 2 to 3 tablespoons of spice oil into the pot, fry the crab with the cut side dipped in starch downwards in the oil to seal.

   

5. 5 Stir-fry the shrimp until it changes color.

   

6. 6 Lightly sauté the mushrooms and celery stalks.

   

7. 7 Boil the porridge until the rice grains are about to bloom but have not yet bloomed, and prepare the seafood.

   

8. 8 Add seafood and vegetables, then add a green onion knot and two slices of ginger to remove the fishy smell. Bring to a boil over high heat, then simmer over low heat for about 10 minutes.

   

9. 9 Add the celery leaves, cover and simmer for 3 minutes.

   

10. 10 Add salt to taste, or some pepper for better taste.