How to make a delicious scallop seafood porridge?

In winter, for the majority of foodies, it is the season when they can eat meat for no reason, and mutton has become a good choice for people to make up in winter. Although it is generous to eat meat with a big mouth, it is easy to satisfy, but in the cold winter night, there is no bowl of seafood porridge, which brings people a sense of security.

Now you don't have to worry. Today, I will teach you how to cook a pot of delicious seafood porridge. Just remember a few simple tips, and you can quickly cook a pot of fragrant and thick seafood porridge in ten minutes.

Prepare ingredients: rice, fresh shrimp, scallops, flower shells, loofah, oil, salt and white pepper.

1、

First, clean the rice to control the moisture, put it in a fresh-keeping bag and freeze it in the refrigerator (friends who usually like porridge can freeze more). When you need to cook porridge, take out a little and put it in the casserole. Just add water and cook on the fire. When cooking porridge, you must stir it clockwise to make the rice grains evenly heated. The first trick: freeze the rice in advance, because the rice frozen in the refrigerator will be honeycomb-shaped inside the rice core, which can be quickly gelatinized when cooking, greatly shortening the porridge cooking time.

Since it is seafood porridge, the ingredients used must be fresh, and it is best not to use frozen shrimps, crabs and shellfish. Peel off the shell of fresh shrimp, take out the shrimp line, remove the head of shrimp, soak scallops in water in advance, and soak flower shells in salt water in advance to produce sand. Keep the water of shrimp heads and scallops, which can be of great use in the post-production process.

3. After the scallops are soaked, tear them into silk by hand and put them in a casserole with rice. At this time, the water soaked in scallops is also poured into the casserole, and the porridge cooked with scallops will be particularly sweet.

4, want to make delicious seafood porridge, the order of ingredients in the pot is exquisite. Scallops can be stewed with rice. Only when cooked for a long time can the fragrance of scallops be fully released. If the time is short, the umami taste of scallops will not be made. After the porridge is cooked, add fresh shrimps that are easy to cook. If you are a friend who likes crabs, put crabs before shrimps when the porridge is cooked to be sticky. Seafood with shells is not as easy to cook as fresh shrimp. It needs to be cooked for a minute or two before adding fresh shrimp, so that porridge is fresh and crab meat and shrimp meat are tender. The second tip: put the ingredients in order, remember?

Next, let's talk about the shrimp head just left, which can also play a great role in this pot of porridge. Heat a little oil in the pan, pour in the shrimp head and fry for a while. When the shrimp head turns red and the oil in the shrimp head melts into the oil, the delicious shrimp oil is cooked. Pour a little into the cooked porridge and mix well to improve the taste and freshness.

6. In addition to seafood, you can also add some loofah or horseshoe to seafood porridge. The loofah is shredded instead of a knife, and the horseshoe is peeled and cut into small pieces. You can add a little. It can not only enrich the taste, but also make seafood porridge more delicious and sweet. When the fire is about to turn off, add some salt to improve the taste. If you want to warm up, you can also sprinkle a little white pepper and the seafood porridge will be finished.

Scoop a spoonful of cooked seafood porridge while it is hot. Milky rice porridge slowly slides into the bowl, and the fresh fragrance is wrapped in hot air and rushes into the nostrils. Take a bite, soft and glutinous, and the sweetness of rice wrapped in seafood melts between the lips and teeth. After a bowl is swallowed, the fatigue of the day is swallowed into the stomach, which also warms the body and mind.