Seafood black fungus and brown rice porridge

Seafood black fungus and brown rice porridge

Overview

Well, this morning, I actually queued up early in the morning to buy commemorative stamps and first-day covers for the Year of Yiwei in 2015. The uncles and aunts in Xujiahui are so fanatical. When I checked in early at noon, I saw people queuing up with their blankets. I was so scared... So I nervously queued up at four o'clock in the morning to get the number 75. After the official release at 6:30, all the souvenir albums were sold out and I was drooling... By the time I got there, I could only buy the four-party couplet. Fortunately, there were first-day covers in Shanghai, otherwise I would have cried... When I came back, I was eating steamed buns and watching TV, but I saw porridge on the air... so greedy! It is said that porridge is more nourishing to the stomach, but you have to keep drinking it to be effective. It seems that I haven't drank much porridge these days, and then... I have diarrhea... I still have to drink porridge seriously while it is hot... Black fungus is a black ingredient. I bought some Kaiyang, dried clams, and dried squid and cooked them together. It was delicious!

Tags

Ingredients

Steps

  1. Rinse the clams, dried clams and dried squid a few hours in advance and soak them slightly

    Seafood black fungus and brown rice porridge step 1

  2. Then remove the dirt, dry the squid and tear it into squid rings

    Seafood black fungus and brown rice porridge step 2

  3. Add a spoonful of washed brown rice to the pressure cooker

    Seafood black fungus and brown rice porridge step 3

  4. After pressure cooking for 20 minutes, add the soaked black fungus

    Seafood black fungus and brown rice porridge step 4

  5. Then add Kaiyang, etc. and cook until thickened

    Seafood black fungus and brown rice porridge step 5