Clams, crown daisy, and vegetable porridge
It's a crown daisy herb porridge that smells like spring. I added some clams to this and added some nutrients.
3 serving
Within 30 minutes
마이드림
Ingredients
  • brown rice
    1cup
  • Manila clam
    1pack
  • Carrot
    little
  • Water
    5cup
  • Korean style soy sauce
    1TS
  • Salt
    0.5ts
  • Sesame oil
    1TS
Cooking Steps
STEP 1/6
I prepared clams by cutting flesh from self-catering clams.
The crown daisy is blanched and often sliced, and the carrots are also chopped up.
STEP 2/6
Heat the pan and stir-fry the soaked rice and 1 tablespoon of sesame oil.
STEP 3/6
When the rice becomes transparent to some extent, add the clam meat and stir-fry for a while.
STEP 4/6
Pour 5 cups of water, boil it over high heat, and when it starts to boil, reduce the heat, close the lid, and start boiling. Add chopped carrots.
STEP 5/6
When the grains of rice are softened and the concentration thickens, season with soy sauce.
STEP 6/6
Lastly, add the blanched crown daisy and boil it for a while.
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