Korean Oyster With Keichi And Red Dates Porridge
Korean Oyster With Keichi And Red Dates Porridge

Korean Oyster With Keichi And Red Dates Porridge - Household warmth and closeness might be obtained in straightforward methods. A single of them is cooking and serving food for the loved ones. As a housewife, of course you don't want to miss a meal together right? Cuisine also can be the crucial to a delighted loved ones, several really feel homesick due to the fact their cooking has been identified elsewhere.

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Korean Oyster With Keichi And Red Dates Porridge is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Korean Oyster With Keichi And Red Dates Porridge is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook korean oyster with keichi and red dates porridge using 15 ingredients and 5 steps. Here is how you can achieve that.

Composition needed to serve Korean Oyster With Keichi And Red Dates Porridge:

  1. 1 cup rice
  2. 1 litter of water
  3. 8 dried Korean Oyster
  4. 25 dried Keichi (Wolfberries)
  5. 15 red dates
  6. 1 tsp Light soy sauce
  7. Dash salt
  8. 1 garnish option
  9. ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
  10. 2 garnish option
  11. century egg
  12. salted eggs
  13. Fresh coriander or spring onion
  14. Fried shallot
  15. Light soy sauce with hot sesame oil

Directions to make Korean Oyster With Keichi And Red Dates Porridge:

  1. Wash and soak the dried oyster in warm water for 20 minutes
  2. Wash the rice the fill it up with water and add in presoak oyster in warm water, kei Chi and red dates except seasoning, bring it to a boil then simmer for 20 minutes
  3. Add in the seasoning and simmer another 10 minutes, off heat and serve
  4. I serve my Korean Oyster With Keichi and red dates porridge TOP with 1 tbsp of light soy sauce and peri peri Chili sauce mix
  5. Optional garnish, century eggs, salted eggs, fresh coriander and fried shallot, and heated up (with light soy sauce and top with hot sesame oil)

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