Rice cooker version of seafood porridge

Overview

How to cook Rice cooker version of seafood porridge at home

Tags

• porridge
• celery
• msg
• oyster sauce
• rice
• salad oil
• scallops
• sesame oil
• sugar
• ginger cubes
• green onions
• salt
• shrimp
• small abalone

Ingredients

Steps

1. 1 Soak the rice the night before and add 1g of salt.

   

2. 2 Soak the scallops for 1 hour to remove the black dirt on the surface. Wash and dice the small abalone and dice the celery.

   

3. 3 Cut ginger into foam.

   

4. 4 Separate the shrimp heads and tails.

   

5. 5 Cut the shrimp in half and remove the intestines. Add a small amount of cooking wine and pepper and marinate for about 20 minutes.

   

6. 6 Put the shrimp heads into the oil pan and stir-fry until the shrimp oil comes out.

   

7. 7 Cook the porridge first, add ginger foam and scallops and cook together. Cook for about 15 minutes, add shrimp heads and shrimp oil. Cook together.

   

8. 8 Cook for ten minutes, add prawns, salt, sugar, oyster sauce and season.

   

9. 9 Cook for another 5 minutes, pick out the shrimp heads and add celery.

   

10. 10 Finally add sesame oil and green onions.