How to Make Favorite Korean Oyster With Keichi And Red Dates Porridge

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Ultimate Korean Oyster With Keichi And Red Dates Porridge. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Korean Oyster With Keichi And Red Dates Porridge, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Oyster With Keichi And Red Dates Porridge delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can cook Korean Oyster With Keichi And Red Dates Porridge using 15 ingredients and 5 steps. Here is how you cook that.

Light Meals

Ingredients and spices that need to be Get to make 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

Steps to make 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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