For delicate to taste area people, look in their eye drink everyday a few soup and eat congee of a few seafood to often have profit to body dispute. Seafood congee joins a few seafood and rice to boil namely make those who do, because this seafood congee is medium,contain the nutrient value of the Xian Xianghe seafood of seafood. Seafood congee can join seafood not only, return OK and proper affiliation meanwhile a few chop, so is the practice of chop seafood congee what kind of?
Seafood congee is one of cookbook of dish of Hong Kong and Taiwan, decide to make with the product of of all kinds and new of great capacity such as rice and shelled fresh shrimps makings, the cooking skill of seafood congee is given priority to with boiling, taste belongs to salty delicacy.
The rice in seafood congee has effect of very tall nutrition, the rice of fundamental food; that is compensatory nutriment can be offerred abound rice of; of vitamin of B a group of things with common features to have have the profit in filling gas, be good at lienal raise spirit of stomach, beneficial strong mark, with the five internal organs, arteries and veins that connect blood, acute hearing ear bright eye, stop irritated, stop thirsty, stop have diarrhoea.
Chop seafood congee is dish of a the daily life of a family is tasted, the main material that make is chop, seafood, rice. This dish tastes nutrition to abound, have gas of the beneficial in filling, alimentary tasteFall in love with the sea