Seafood casserole porridge, a favorite of Chaoshan foodies!

Overview

The most authentic casserole porridge is based on seafood flavor! When the porridge is cooked to the right temperature (about 70% cooked), add fresh seafood into it. This cooking method can make the umami flavor of the seafood blend into the porridge water while retaining the tenderness and smoothness of the seafood, making it extremely delicious.

Tags

• porridge
• cantonese cuisine
• old man
• breakfast
• coriander
• large scallops
• rice
• shredded ginger
• green onions
• pepper
• salt
• sea cucumber
• shrimp

Ingredients

Steps

1. 1 First wash the rice and soak it in water for 30 minutes;

   

2. 2 Remove the heads, sides, and intestines of the shrimps, wash them, and set aside; do not throw away the heads.

   

3. 3 Drain the surface moisture of the shrimp heads with kitchen paper, put oil in the pot, fry the shrimp heads, and drain the shrimp oil.

   

4. 4 Wash the scallops and set aside, you can tear them into pieces; cut the sea cucumber into cubes and set aside; cut the ginger into shreds, cut the coriander or parsley into mince, and mince the shallot;

   

5. 5 Add water to the soaked rice in a casserole; bring to a boil over high heat, then turn to medium to low heat and simmer slowly for 20 minutes;

   

6. 6 During this period, simmer the rice until it blooms, add scallops, add 4-5 tablespoons of shrimp oil according to your preference; then add shredded ginger.

   

7. 7 5-7 minutes before turning off the heat, add the shrimp and sea cucumber, finally add salt and pepper, and sprinkle with minced green onion and celery.

   

8. 8 Sea cucumber and shrimp casserole porridge is completed.