material
2 cups of white rice, 2 crabs, 300g of fresh shrimp, cuttlefish 150g, 6 slices of scallop, 2 slices of chopped green onion and celery, 2 slices of minced garlic, 2 slices of shredded ginger, 500ml of clear soup and 65438 slices of water.
working methods
1: preparation materials.
2. Wash the white rice. Wash the shrimp, remove the shell, remove the intestinal mud, and keep the shrimp head and shell.
3: Wash the crab, lift the lid, remove the gills and abdomen. Soak scallops until soft, and then tear them into filaments. Slice cuttlefish for use.
4: Heat 1 teaspoon oil pan, add minced garlic and stir-fry until fragrant, add shrimp heads and shells and stir-fry for about 2 minutes.
5: Then pour in material 2, add a little salt and cook for 8 minutes, and separate the shrimp shells with a sieve.
6: Add white rice and dried Beth to the soup.
7: Cover the lid, bring to a boil, and simmer for about 45 minutes until it thickens. If the soup base is too dry, you can add a bowl of water.
8: Then add the crab, shrimp and cuttlefish to the porridge and simmer for about 8 minutes.
10: Add shredded ginger, chopped green onion, celery and seasoning.
Method 2: seafood casserole porridge with fresh shrimp and crab meat.
material
Half a catty of sand shrimp, 15 clams,/5 scallops, 1 box crab feet, 1 Chinese cabbage, 2 shallots, 10 slices of salmon, a little pepper and a little pepper.
working methods
1: Soak scallops in water first, and then tear them by hand until scallops become thinner.
2. Cut off the shrimp head, peel off the shrimp shell, and take the intestines out of the shrimp meat.
3. Chop the Chinese cabbage for later use.
4: Chop chopped green onion, the finer the better.
5: Shrimp head+shrimp shell, put into the oil pan, add a little shredded ginger and stir-fry until fragrant, add shrimp shell and shrimp head and stir-fry until red. Stir-fry shrimp shells in a pot of water (I used three cups of rice, so I used 15 cup of water), put them in boiling water and cook them over high fire. About 5-8 minutes. Remove (shrimp shells, shrimp heads, impurities) with a net.
6: Taomi (three cups of rice), put it into the cooked shrimp head soup and start cooking. Stir every three minutes, the more cooked the rice, the more frequent the stirring interval.
7: When cooking, put the clams in and cook until they boil.
8: clams can't be cooked all the time. When the clams are cooked, take them out and put them in the next container!
9: Tear the scallops apart, pour them into the pot together with the scallop water, and then keep stirring to avoid pasting the bottom.
10: Add the thawed crab feet. If the porridge is too thick, you can add a cup of rice soup.
1 1: When the porridge is almost ready, put the cabbage and chopped green onion first, then add the shrimps after the vegetables are mixed into the porridge in the pot. You can turn off the fire if the shrimp changes color!
12: Salmon, fry in a pan and sprinkle with a little salt. Add the porridge to the bowl, put the clams and salmon into the worship plate, and serve! !