Beihai Sandworm Congee

Name: Beihai Sandworm Congee
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 200g Dry sandworm; 200ml Lean meat; 200g Shiitake Mushrooms; 100g Rice; 1 teaspoon salt; 3 pieces shallot; 1 small piece ginger; a little Cooking Wine; 20g Scallops

by Arctic Panda

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

1

Sandworms are crispy, tender and delicious, better than sea cucumbers and shark fins. Because sea cucumbers and shark fins have no taste, you must add other ingredients such as chicken or lean meat when cooking, otherwise they will be tasteless. Sandworms are delicious, no need to add other ingredients, and have the reputation of "natural MSG". In addition to the delicious taste, the nutritional value and therapeutic value of sandworms are inferior to those of sea cucumbers and shark fins. They are known as "Marine Cordyceps" and are used in dietary therapy instead of "Cordyceps sinensis" in some places. It is rich in protein, polypeptide components, 17 kinds of amino acids, among which the content of essential amino acids is high. In addition, it also contains 12 kinds of trace elements such as calcium, phosphorus, iron, zinc, manganese, magnesium, and cordycepin, etc. , Anti-bacterial, anti-radiation, anti-virus, anti-fatigue, anti-cancer, regulating immunity, and anti-aging nutrients.

Ingredients

200g Dry Sandworm
200ml Lean Meat
200g Shiitake Mushrooms
100g Rice
1 teaspoon Salt
3 pieces Shallot
1 small piece Ginger
a little Cooking Wine
20g Scallops

Beihai Sandworm Congee

1. We must first prepare the ingredients.
Dry sand insects (because I am in Jiangsu, I can only buy dry goods), the most famous one from Longtan in Beihai, Guangxi, and the purest taste.
Scallops, lean meat, mushrooms, ginger, spring onions

2. Cut the sandworms into shreds, slice the lean meat and marinate them with cooking wine ginger slices, shred the ginger shreds, slice the mushrooms, cut the green onion, soak the scallops in water beforehand, and tear them into silk. Soak the rice for half an hour

3. Heat the pan, pour the oil, add the ginger shreds, scallop shreds, and sandworm shreds and fry until golden. Then pour in water and boil, and finally boiled water. save time. The photo effect is not very good

4. First boil the water in a pot, and after boiling, pour the pre-soaked rice and the boiled sandworm soup into the pot. Then I put the mushrooms in, because I think the mushrooms are more difficult to ripen. Put them first. It will be smoother if you cook them longer. Boil it on high heat for about 20 minutes, then turn to low heat for half an hour. Stir constantly to prevent sticking to the bottom of the pan

5. When the porridge is almost cooked, put the lean meat in at the end and cook for a few minutes. If you like green onions, sprinkle some chopped green onions, or sprinkle some coriander. In the end, I didn’t bother to keep stirring. Pour directly into the rice cooker to keep warm. After half an hour, the porridge will spoil naturally

Tips:
1. The most critical step is to wash and remove the sand, dry sandworms, stir fry them in a frying pan, and fry them to produce a fragrant flavor. This is especially delicious and you don't need to put MSG, because it is already "natural MSG";
2. When cooking porridge, keep stirring to prevent sticking to the bottom;
3. Put the lean meat at the end to make it more tender.