Main Ingredients:
50g white rice, 5 fresh shrimp, 4 shiitake mushrooms, 20g fish fillet, appropriate amount of asparagus.
Seasonings:
2 slices of ginger.
Taste: Salty and fresh; Cooking Method: Boiling; Time: Half an hour; Difficulty: Simple.
Steps for Cooking Cantonese Seafood Congee
Prepare the ingredients. Wash the white rice and soak it in water in the refrigerator for about an hour. Take it out and drain the water, then mix in a little olive oil. Cut the fish fillet into slices, peel and devein the shrimp. Soak the shiitake mushrooms in water and slice them. Cut the asparagus into small pieces after blanching in boiling water.
Take a clay pot, add water to fill up half of the pot, and bring it to a boil. Add the refrigerated white rice and cover the pot to cook for 15 minutes.
Add the fish fillet, shrimp, shiitake mushrooms, and cook for another 5 minutes.
After 5 minutes, add a little salt to taste.
Turn off the heat, add salt to taste, and sprinkle with asparagus and ginger.
