Teochew Seafood Congee is one of my favorite rice porridges. It's served in a big claypot and's the perfect late night meal. It's also pretty easy to make at.
Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, seafood congee. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Seafood Congee is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Seafood Congee is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook seafood congee using 13 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Seafood Congee :
- Get 2 of century eggs.
- Get of Shrimps.
- Take 1 of squid.
- Make ready slices of Ginger.
- Prepare of Spring onion.
- Take of Onion.powder.
- Prepare of White pepper powder.
- Prepare of Fish sauce.
- Make ready of Egg.
- Prepare of Dried Scallops.
- Get of Mushrooms.
- Get 1 cup of white rice.
- Make ready of Fish balls.
The most important thing about seafood congee is the porridge. It is very important to soak the shrimp oil into the rice to give it a chance to absorb all the flavor. Congee is a thick porridge popular in China. They can be provided as breakfast or staple food in hot summer days.
Instructions to make Seafood Congee :
- Wash and remove the skin and inwards of squid and cut into circles.Remove the shells of shrimps and the intestines..
- Add five cups of water into the pot.Add ginger scallops century eggs and the fish ball.Let it boil to releasebthe flavour of the scallop.Cook until the scallop are soft.Then wash the rice and.pour it in.Cook.it in medium fire.When the rice are already cook and it become sticky.pour the mushroom shrimps and squid.Season with white pepper and fish sauce.Garnish with spring onion.
When I was living in Sichuan province, we usually cook pure congee or congee with. Simmer until the seafood is cooked and the clam and mussel shells have opened. The enticing health benefits of congee have been known for millennia in China. The enriching nutritional effects of Cantonese congee and its great taste have made it. Kas teile meeldib tellida parimat congee veebitoimetamist?
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