If you like Cold Dish, you will like Clam Congee which is very easy to eat and full of elasticity.
How to make Clam Congee
Wash the rice and soak it in water for three hours.
Soak the clams in salt water overnight, rinse with clean water, and then clean the shell with a toothbrush.
In a pan with no oil or water, dry the clams until they open their mouths.
Keep shaking the bottom of the pot.
Put the clams open at different times into a bowl with chopsticks and rinse them again with clean water.
Break up the soaked rice in a cooking machine and add water to the casserole over high heat.
When the water is boiling, switch to medium heat and pour in the salad oil and stir well.
When the porridge is thick, add the open clam and cook for about 10 minutes.
- 150 g rice,
- 50 g clams
- 800 g watre
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