Main Ingredients:
White rice porridge: as needed; Carrot: half; Sea cucumber: 2 pieces; Shrimp: a few.
Additional Ingredients:
Cooking oil: half tablespoon; Minced pork: a little; Chinese cabbage: one leaf; Water: a bit; Celery leaves: a little.
Seasonings:
Green onion and ginger: a little; Salt: 3g; Light soy sauce: 5g.
Taste: Salty and fresh; Cooking method: Boiling; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Carrot Seafood Congee
Dice the carrots and Chinese cabbage.
Finely chop the green onion and ginger.
Cut the minced pork into pieces.
Prepare the sea cucumber and shrimp.
Cut the seafood into pieces.
Wash and chop the celery leaves, or substitute with other green vegetables.
Cooked white rice porridge.
Heat the wok with oil.
Stir-fry the meat in hot oil, adding salt during the process.
Add light soy sauce.
Stir-fry the minced meat until cooked, then add carrots, Chinese cabbage, and green onion and ginger to stir-fry.
After about 2 minutes of stir-frying, add water.
Simmer for about ten minutes.
Pour the cooked vegetables into the white rice porridge.
Stir well.
Uncover and simmer to thicken.
Bring the congee to a boil again.
Add celery leaves, stir well, and it’s ready to serve.
Finished product.
