粥底海鮮蒸鍋
材料：
米 2／3杯
水 1.2-1.3公升
大蜆 半斤
蝦 半斤
鮑魚 10隻
蟹 2隻
做法：
米清洗後加入少許鹽和油
加水蓋過米浸泡
放入冰櫃冷藏
大蜆浸鹽水吐沙
其餘海鮮在蒸煮前清洗乾淨備用
煮粥底：
水滾後加入己結冰的米
維持中大火
海鮮分數次放入蒸籠蒸煮
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Steam Seafood with porridge
Ingredients:
Rice 2/3 cup
Water 1.2-1.3L
Clam half catty
Shrimp half catty
Abalone 10
Crab 2
How to make:
Wash rice for few times, then mx it with some salt and oil
Pour water to cover the rice and soak for while
Keep it in freezer for further use
Soak clam into salt water
Clean other seafood before cook
Porridge:
Add iced rice into boiling water
Keep cooking it in medium to high heat
Steam the seafood in a silicon collapsible strainer
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