Cabbage Tomato Congee

Name: Cabbage Tomato Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 50g Rice; 5g Scallops; 1 piece tomato; 3 pieces Cabbage leaves; 10g oil; 3g salt; 3g Chicken noodles

by Simple 7700

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I like to eat porridge, especially porridge with a little salty taste. My breakfast is mostly bread or steamed buns. I eat too much sugar, which is not good for my health. So I sometimes cook some salty porridge to drink. It feels pretty good.
I use a small amount and make it in three to four bowls.

Ingredients

50g Rice
5g Scallops
1 piece Tomato
3 pieces Cabbage Leaves
10g Oil
3g Salt
3g Chicken Noodles

Cabbage Tomato Congee

1. Wash the rice properly and soak in water for 10 minutes

2. Pour the washed rice into the pot and add the scallops soaked in advance. I use a pressure cooker. For the convenience of taking pictures, there is less water. Add a small amount of cooking oil

3. After cooking, wait for it to release the pressure naturally and open it.

4. Add salt and chicken powder, stir well

5. Shred the cabbage and cut the tomatoes

6. Put the cabbage roots and tomatoes first, boil them until they boil, then put the green cabbage leaves, and finally try the taste.

7. Serve on a plate.

Tips:
I use a little more than one bowl per person, which is about three bowls. Congee can be filled with rice and ingredients according to personal preference, as well as seasonings.
After the scallops are cleaned, the soaked water can be put in the pot and boiled together.