For a long time, the family will use a rice cooker or a steamer to cook porridge, so for me it is just a breakfast of pickles. Until I went to the South (I found that the South made my eating habits change dramatically), roommates would like to eat a bowl of porridge when they are uncomfortable, hot, and want to eat lighter. White porridge is a word that was rarely heard in the hometown at that time. At first I thought that it was different from all over the place, until I really started to smash a bowl of porridge, I realized that what I used to eat at home was only called porridge. In the restaurant, the remaining lobsters can be made into porridge, the fresh shrimp and the scent of rice are combined, and the taste is unforgettable. In fact, seafood porridge is far from difficult to imagine, the bottom of the porridge is the bottom of the porridge, the material is the material, the boiled and boiled simmered, and finally a piece of simmer for a while, the porridge will be refreshing and not turbid. The porridge should be the most convenient and simple. It uses the frozen scalloped column. It will not have astringent taste and strange taste. If there is fresh scallop, it is better, the same crab porridge, fresh Shrimp porridge, lobster porridge (drinking water) and so on.
Wash rice, soak in water for half an hour (meter water ratio 1:13).
Drain the water out of the porridge pot and add a teaspoon of oil to the rice.
The water in the pot is boiled, and the stirred rice is added, and the medium fire is stirred clockwise for 6 minutes.
Turn a small fire, cover the cover, 50 minutes.
Add the tape, vegetable granules, ginger, and 10 minutes.
Add a lot of diced green onion, the right amount of pepper, salt, a small amount of steamed fish drum oil, stir to the pan.
Add a teaspoon of oil to make the rice more fully endothermic, easy to flower, soft. The boiling water pot is to prevent the bottom of the paste. Stirring in a large fire is to allow the rice grains to fully absorb the water and prevent the bottom of the paste; when the small fire is not stirred, the porridge is thick.