Wenyu soaked in clear water, change the water every 5 minutes, even after changing three times, add a small amount of salt, soak for about half a day, so that it spits out the sand, then change the water, add a small amount of white vinegar or lemon juice, soak 10-15 minute
Red shrimp thawing
Wash the sediment after soaking for about 15 minutes in scallops
Ginger, shallots and minced
Cook a large pot of water and cook until it boils
Drain the clams and prawns into the pot
After boiling until boiled again, remove the shrimp first, and then rinse off the water.
Turn to low heat and cook for another 3 minutes. When the text is open to the end of the text, remove the clams and rinse off the water.
The shrimp are stripped of the shrimp, the meat is removed, and the scallops are drained.
Pour the water out of the pot, add 10 times of water after the rice is washed clean.
Cover the lid and boil over high heat until boiling
Add scallops and ginger, stir well
Turn to medium heat, cook until the porridge becomes 70% thick, add salt, chicken, shrimp and clam meat, cook for another 5 minutes, cook without stirring the spoon
When the rice porridge is cooked to a thickness of eighty or ninety percent, turn off the heat and put it into a bowl. Sprinkle with diced green onion and a small amount of white pepper on the surface.
1. Shrimp and clams are washed with boiling water and then washed and then added to the porridge, which can greatly reduce the smell of itself; 2. The scent of the clams is more intense, so adding a small amount of white vinegar or lemon juice when soaking can appropriately reduce the astringency; 3. But if you use prawn and clams to cook porridge, the umami itself will not be enough, so a small amount of scallops should be added here to enhance the savory taste of seafood porridge; 4. Ginger is an indispensable part of the process of porridge. It can maximally remove the astringency of seafood in rice porridge, and at the same time make the taste of seafood and porridge become very delicious; 5. Shallot and white pepper are the last scent. Mix well when eating. It can enrich the taste on the second mouth and dilute the astringency on the first taste.