Congee with Dried Scallops and Vegetables

Name: Congee with Dried Scallops and Vegetables
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Scallops; Some Dried vegetables; Some Rice; Some ginger; Some shallot; Some salt

by Ding Yangyang

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It’s said that you should eat a good breakfast, but how to eat it is considered nutritious and healthy. For a girl from the north, she never knew what salty porridge was, but after spending so many years in the south, she was considered a fake southerner.

Scallops: Scallops are commonly known as dried scallops, dried scallops, scallops, vests, jade scallops, honey scallops, scallops, etc. They are actually the general name for a variety of dried shellfish products. Prying open a scallop the size of Jiang Yao's fingertips was a treasure of the royal family in ancient times.
It is listed as one of the "eight treasures of the sea" because of its delicious taste, and is known as the "extreme seafood".

So for the Chinese who can eat everything, scallops must become an indispensable delicacy on the dinner table. "

Ingredients

Some Scallops
Some Dried Vegetables
Some Rice
Some Ginger
Some Shallot
Some Salt

Congee with Dried Scallops and Vegetables

1. The washed scallops, dried vegetables, rice, and a little salt are put into the electric pressure cooker. I use the function key of the electric high pressure cooker: whole grain porridge.

Congee with Dried Scallops and Vegetables recipe

2. After about an hour, add some chopped green onion.

3. Cook for about 2 minutes to get out of the pot.

4. The porridge after being out of the pot is full of nutrition.

Tips:
The scallops can be cleaned, no need to be soaked. Put ginger slices in the cleaned scallops and fry them with oil to remove the fishy smell.