A recent trip brought some seafood back from Japan, and Beizhu is one of them. Use it to porridge, fresh and delicious, write down the recipe to share with you.
This is the shell that was brought back from Japan. It is a little larger than a dime coin. It is thick and juicy. It can be eaten raw when it is marinated. I can’t bear to be so violent, so I will bring it to the porridge. You don't have to wash it, you can do it directly.
Rice and water are made into white porridge at a ratio of 1:10. After the fire is boiled, change to a small fire. I want to save time and save the used rice, add water, and will live too much, right? Sliced garlic, chopped onion and chopped together.
Take out a few grains of rice and taste the softness of the six or seven points. You can add salt and white pepper, and add as much as you want.
Add the shell to continue cooking, and intermittently stir to prevent sticking. Stir gently, do not stir the shell. Cook it to your favorite consistency and stop it. Cut some small rice peppers, sprinkle black sesame seeds and decorate them.