A                                                                                                                      
1

1
12
 
B
1
2
 
C
5
150
10


 
ζ
1
1
 
 

1.  A С15Ρ
2.  Bл7
3.  C
4. кζá

Сó


INGREDIENTS A
 1 CUP RICE
SALT TO TASTE
1 TSP SESAME OIL
12 CUPS HOT WATER
 
INGREDIENTS B
1PKT CANTON WANTON SOUP
2 TSP FY SCALLOP POWDER
 
INGREDIENTS C
5 BIG PRAWNS
150GM FISH MEAT (SLICED)
10PCS CLAM
SOME SHREDDED GINGER
SOME SPRING ONION TO GARNISHING
 
SEASONING
1TSP SESAME OIL
1TSP PEPPER
 
COOKING METHOD
1. PUT INGREDIENTS (A) INTO POT TO BOIL, TURN TO LOW HEAT TO COOK UNTIL BECOME PORRIDGE. STIR WELL EVERY  15 MIN.
2. ADD IN INGREDIENTS (B), COOK IN MEDIUM HEAT FOR 7 MIN, TAKE OUT THE SOUP BAG.
3. ADD IN INGREDIENTS (C), ONCE COOKED, REMOVE FROM HEAT AND FILLED IN A BOWL.
4. SPRINKLE WITH SHREDDED GINGER, SPRING ONION AND SEASONING. SERVE.

TIPS: PORRIDGE ARE GOOD TO COOK WITH A SLOW COOKER