Delicious seafood porridge

Overview

I have made this seafood porridge several times, and my family and friends all like it very much. This time it has been improved and is more suitable for babies. Even picky babies will like it.

Tags

• porridge
• home cooking
• breakfast
• summer recipes
• asparagus
• bass
• chicken sauce
• egg
• ginger
• mushrooms
• onions
• perilla leaves
• shrimp
• black pepper
• clam
• garlic
• salt
• white pepper

Ingredients

Steps

1. 1 After the seabass is cooked, drain the water with kitchen paper. Heat oil in a cold pan and fry the seabass on both sides until the surface is slightly brown. Add minced garlic and onion and saute until fragrant.

   

2. 2 Add water and green onions to start cooking the fish stock.

   

3. 3 Blanch asparagus, mushrooms, and clams. Peel out the clam meat.

   

4. 4 Boil the fish soup until it is milky white, take out the fish, pass the fish soup through a sieve and discard the residue.

   

5. 5 Crush the shaved fish and blanched mushrooms in a food processor.

   

6. 6 Add the crushed mushrooms and fish meat to the fish soup, then add the washed rice and cook over low heat while stirring to prevent sticking to the pan. When it is almost cooked, add salt and chicken juice to taste, sprinkle some black pepper and white pepper to enhance the flavor, then add shrimp, clam meat, and asparagus, bring to a boil and serve on a plate.