Seafood porridge is very common in many coastal cities. Seafood porridge is the best and sweetest, and many people like it. Seafood porridge in restaurants is often expensive and the ingredients are not necessarily so sincere. Therefore, people who like seafood porridge may wish to try to follow the following practices of seafood porridge at home. You can also make delicious seafood porridge with many ingredients around you. I've always wanted to drink seafood porridge these days. -I started preparing ingredients early in the morning. My own seafood porridge is thick and complete. I can add anything I want. It's so delicious that my family likes it.

Soak the rice for 20-30 minutes in advance, shell the shrimp, remove the shrimp line, keep the shrimp head for later use, add a spoonful of cooking wine and pepper to the shrimp, stir well, marinate for a while, remove the lid of the crab, remove the cheek and mouth of the crab, cut the carrot P into small pieces, peel the clove mushroom, and slice the pea kernel and corn kernels for later use. Cut the onion ginger into small pieces, put the oil into the casserole, pour the onion ginger and shrimp head, stir-fry the shrimp oil (the oil turns red), remove the shrimp head and onion, throw it away, add 3 bowls of water and cook. Pour the rice into the pot, cover the pot, and simmer for 20 minutes on medium-low heat.

Be careful not to paste porridge in the middle. It's summer, and it's a super enjoyment to eat a delicious seafood casserole porridge as a midnight snack on a summer night. When cooking porridge, treat seafood, live shrimp and live crab to make it more delicious. Cook porridge with casserole and raw rice. After the porridge is cooked, add the raw materials and ingredients. Crabs, prawns, green onions and coriander powder rolled around in the bubbling porridge soup. They were not cooked very well, but they were so delicious that they almost swallowed their tongues.

After boiling on low heat, add a small piece of lard (this is the secret of smooth porridge bottom), cover it, and simmer with a spoon for 30 minutes to prevent the bottom from being burnt; After 30 minutes, the rice blooms, and half of the rice grains are fished out (this is mainly because the rice slurry is boiled to thicken the porridge). At this time, you can put shells and winter vegetables into the bottom of the porridge first, so that the bottom of the porridge has a basic fragrance. I think winter vegetables are an essential secret weapon for eating casserole porridge. Cook for 3 minutes. Finally, add the prepared seafood. After cooking, add salt and pepper according to personal taste. The seafood porridge cooked in this way is thick, fresh and sweet and has a long taste.