Oyster porridge

Overview

Oysters are called sea oysters by Qingdao people, and oyster porridge is called oyster porridge in Fujian and other areas. They like a light taste and do not even use minced meat. They only use the freshness of oysters and the aroma of fragrant rice.

Tags

• staple food
• porridge
• home cooking
• old man
• breakfast
• lunch
• zinc supplement
• strengthen the waist and strengthen the kidneys
• nourishing yin
• aphrodisiac
• hangover
• fragrant rice
• haimi
• oyster
• scallop column
• shredded ginger
• chopped green onion
• salt
• white pepper

Ingredients

Steps

1. 1 Rinse a cup of fragrant rice and soak it in water for 30 minutes;

   

2. 2 Rinse fresh oysters under running water;

   

3. 3 Pry open the oysters and use a knife to cut off the oyster flesh and set aside for later use;

   

4. 4 Cut the green onion and ginger into shreds, wash off the floating ash from the dried shrimps, and then soak them in water for a while;

   

5. 5 Put enough water into the casserole, and after the water boils, put in the fragrant rice;

   

6. 6 Pour the dried shrimps and the water in which they are soaked into a casserole, bring to a boil over high heat, and simmer over low heat; stir a few times with a spoon to avoid sticking to the bottom of the pot;

   

7. 7 After cooking for 30 minutes, add the oyster meat and scallops, and simmer over low heat for 10 minutes;

   

8. 8 Add shredded ginger;

   

9. 9 Add chopped green onion;

   

10. 10 Add appropriate amount of salt and white pepper to taste;

    

11. 11 Boil again, the rice oil has floated on the surface, and it is ready to be eaten.