Steps to Make Ultimate Korean Oyster With Keichi And Red Dates Porridge

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Before you jump to Korean Oyster With Keichi And Red Dates Porridge recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

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A massive amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not that difficult. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to korean oyster with keichi and red dates porridge recipe. To make korean oyster with keichi and red dates porridge you need 15 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:

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

Instructions 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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