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！
食谱作者：陈启康师傅
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
Steam the seafood above the porridge and you can imagine the fresh drips to the porridge making it tantalizing!
Recipe by: Chef Chan
Portion: 4-5 pax
Time required: 45 minutes
Ingredients:
1 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
Seasoning:
½ tsp salt
1 tbsp sesame oil
½ tsp white pepper powder
Preparations:
1. Wash rice, drain and set aside
2. 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 aside
Steps:
1. 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
2. Add seasoning and mix well
3. 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
4. Turn off the heat, garnish with spring onions and parsley, it’s done!
Music by DJ Quads - Summer Time
#南洋风味家常菜单 #nanyangkitchen
Visit our website for more recipe: [ Ссылка ]
Like us on FB: [ Ссылка ]
Follow us on IG: [ Ссылка ]
Subscribe to our YT channel: [ Ссылка ]
