Seafood porridge

Celery and mushrooms are cut and ready. . . That being said, I really love using celery. . . (*＾3＾)/～☆

Soak crab meat sticks and dried Haihong in hot water. . . Then tear the crab sticks apart and set aside. . . I should have prepared some dried scallops. . . Unfortunately, it was a last-minute idea and I had limited materials at home. . . I suggest you add some dried scallops. . . It's definitely super fresh. . . (⁎⁍̴̛ᴗ⁍̴̛⁎)

I made the shrimp a little ugly. . Still a bit clumsy and not very good at drawing shrimp threads. In other words, you need to remove the shrimp thread and open the back of the shrimp. . . Then marinate it with cornstarch and cooking wine. . (/ω＼)

Add a little oil and fry the shrimp. . It’s easier to get the flavor out＼（￣︶￣）／

Then add crab sticks, dried sea rainbow, and shiitake mushrooms, and then add the shrimps back and stir-fry them together. . . No need to put celery here. Place the celery directly in the pot. . . This way celery has a strong flavor. . Of course, children who don’t like celery can avoid this step completely. (๑Ő௰Ő๑)

Do I need to explain the steps for pressing porridge in a pressure cooker? . . Okay. Tell me. Put rice and 3 times as much water into the pressure cooker. Counting from the time the pressure cooker squeaked. Cook on medium-low heat for 15 minutes. . . After the pot has cooled down (there is a quick cooling method: rush it with cold water), pour all the fried vegetables into the pot. . Stir well. . . Give a spoonful of peanut butter before serving. . . Stir into pan. . . Everyone who has eaten Chaoshan porridge knows it. . . They all have peanut butter. . . ヽ(‘ー`)ノ

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