Chaoshan seafood porridge
Ingredients
- Rice 150g
- Green shrimp 8 pieces
- Dried scallops 1 small handful
- Chives 2 roots
- Ginger 6 slices
- Huadiao wine 1 teaspoon
- Salt 3 grams
- Chicken essence 1g
- White pepper 2 grams
- Sesame oil 1 teaspoon
- Purified water 1800ml
Steps
1. Wash the rice twice to control the water.
2. Put it in a food bag and put it in the refrigerator for at least one hour.
3. Take the scallops, which are the scallop pillars inside the scallops. They are marinated and dried. They have outstanding umami flavor and are suitable for stews and porridge.
4. Wash the scallops, remove impurities, add a little water to cover the scallops, and add a teaspoon of Huadiao wine to remove the fishy smell.
5. Rinse the surface of the prawns, remove the shells and heads, remove the shrimp threads, and rinse again.
6. After the water boils, add salt to taste.
7. Add the frozen rice to boiling water and bring to a boil over medium heat.
8. Process clean scallops without impurities and remove excess water.
9. Boil again and skim off any foam.
10. Put the scallops into the pot and cook them together. The deliciousness of the scallops will be completely integrated into the rice soup. It is the soul of this seafood porridge! (It’s best to cut the ginger into shreds, but children don’t like to eat ginger, so I cut the ginger into large pieces and added them to the pot at the same time as the rice and scallops. I missed this step).
11. After cooking for about twenty minutes, the rice will bloom completely. Now put the shrimps into the pot.
12. Add chicken essence to enhance freshness.
13. Add white pepper powder to enhance the freshness, remove the fishy smell and increase the aroma.
14. Cut the scallions into small circles.
15. Add the chives to the pot and stir constantly to avoid burning the pot.
16. Finally add sesame oil, turn off the heat, cover and simmer for ten minutes.
17. When the porridge is cooked for 20 to 25 minutes, add the shrimp to the pot. This will make the shrimp meat firm and elastic, and the shrimp
