把海鲜真接放在蒸盘上蒸，在蒸的过程中，海鲜的精华都滴落在粥里面，让粥变得鲜甜无比！再来将蒸熟的海鲜与粥混合，这豪华粥真的太好吃啦！分量： 4 – 5人份 需时： 45分钟材料：白米 – 1杯水- 5杯石斑鱼肉片 – 200克老虎虾 – 500克沙白 – 200克 姜丝 – 10克葱花 – 少许芫茜 – 少许调味料：盐 – ½茶匙麻油 – 1汤匙白胡椒粉 – ½茶匙准备功夫：1. 洗净白米，沥干待用2. 准备1大碗水，加入1/2茶匙盐，下沙白泡水吐沙20分钟，洗净，沥水待用煮法：1. 将水和米加入锅，搅匀大火煮滚，转中火煮20分钟，期间要不断搅拌至顺滑和避免焦低2. 加入调味料搅匀3. 把海鲜摆入蒸笼，洒上姜丝，然后放在粥锅上，中火蒸15分钟4. 熄火，把粥和海鲜上碗， 洒上葱花和芫茜，上桌完成
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Seafood Porridge 海鲜粥Recipe by Chef 启康Course: MainCuisine: ChineseServings4
servingsCooking time45
minutesSteam the seafood above the porridge and you can imagine the fresh drips to the porridge making it tantalising!
IngredientsIngredients1 cup of rice
5 cups of water
200g garoupa fish (sliced)
500g tiger prawns
200g clams
10g ginger (finely sliced)
Some chopped spring onions
Some coriander leaves
Seasoning½ tsp salt
1 tbsp sesame oil
½ tsp white pepper powder
InstructionsPreparations Wash rice, drain and set aside Prepare a bowl of water. Add in ½ tsp salt and soak the clams for 20 minutes to clean the grit. Remove the clams, wash, drain and set asideSteps Pour the water and rice into wok and boil over high heat. Switch to medium heat and cook for 20 minutes. Stir continuously to prevent porridge from burning Add seasoning and mix well Place the fresh seafood in steamer pot, sliced ginger on top of the seafood. Then, stack above the wok and steam for 15 minutes over medium heat Turn off the heat, garnish with spring onions and parsley, it’s done!Recipe Video
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