abalone porridge with large abalone and ginseng
I wanted to stop eating abalone porridge where they hide and hide. A root of ginseng has been added for health these days when the daily temperature difference is wide. I'm sweating because I emptied a bowl. Since I ate healthy porridge I hope you don't catch a cold this winter
6 serving
Within 60 minutes
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Ingredients
  • Abalone
    5ea
  • Sticky rice
    2cup
  • non-glutinous rice
    1cup
  • onion
    1/2ea
  • Carrot
    1/2ea
  • Ginseng
    1piece
  • Water
    2.5L
  • Salt
    3/4TS
  • Korean style soy sauce
    1TS
  • kelp powder
    1/2ts
  • Sesame oil
    2TS
Cooking Steps
STEP 1/6
I washed glutinous rice and spicy rice and soaked them in water in the evening.
I take it out on a sieve in the morning.
(This way, you can boil the porridge quickly.)
STEP 2/6
Cut 1/2 of the cleanly trimmed abalone into small pieces, 1/2 into large pieces, chop the intestines finely, and when the nambi gets hot, add sesame oil, add abalone and intestines, and stir-fry.
STEP 3/6
Add the soaked rice and stir-fry it together.
When rice is mixed with abalone intestines
Pour water and bring to a boil.
STEP 4/6
Finely chop the carrots and onions and cut the ginseng in half and slice it thinly.
STEP 5/6
Boil it while stirring with a spatula, and when the rice is cooked, add salt, onions, carrots, and ginseng and boil it.
STEP 6/6
Add kelp powder for soy sauce and boil it.Adjust the concentration of porridge while adding water
Wipe the abalone cleanly with a brush, pour a cup of water into the pan, and when it boils, put the abalone on top for a while, take it out, and separate the skin.Use a spoon because using a knife can hurt you. Remove the toothbrush when cutting the abalone.
Cooking review
5.00
score
  • 572*****
    score
    The groom said it's so good Now, abalone porridge makes you feel confident I really enjoyed the meal.
    2017-04-15 01:30
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