Congee with Scallops, Shrimp and Yam

Name: Congee with Scallops, Shrimp and Yam
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice; 1/2 root Yam; 30g Scallops; 30g shrimp; 100g lettuce; 2g oil; 3g salt; 1 tablespoon Chicken noodles

by Simple 7700

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I have lived in Guangdong for many years, and I am used to drinking porridge. I like white porridge with pickles. I prefer to add a la carte to the porridge. If you have a bowl in the morning, you will not get tired. There are many styles of porridge. It can be sweet or salty, it can be a vegetarian dish, it can be meat or seafood... There will always be a variety of patterns and flavors, and there will always be something you like.
I like to use scallops to cook porridge. This time I also added some small shrimps, which just happened to have a little yam, so I cooked them in porridge with some pork floss and minced green vegetables. This bowl of porridge has a lot of content. Wow, taste Not bad, they are all salty.

Ingredients

100g Rice
1/2 root Yam
30g Scallops
30g Shrimp
100g Lettuce
2g Oil
3g Salt
1 tablespoon Chicken Noodles

Congee with Scallops, Shrimp and Yam

1. Soak the scallops and shrimps and clean them.

Congee with Scallops, Shrimp and Yam recipe

2. Wash the rice thoroughly and add an appropriate amount of water. Let stand for about 30 minutes.

3. Peel the yam and cut into small pieces.

4. Add the scallops, shrimps, and yam to the pot. Add a few drops of peanut oil and stir well. I use the pressure cooker, cover it, and let the pressure relief after boiling for about 1 hour

5. Add salt and chicken powder and stir well. Try salty.

6. Wash the vegetables and finely chop them. Add to the pot and stir well.

7. In the bowl, I also added some homemade pork floss. A bowl of congee with connotation is complete.

Tips:
1. Soak the rice first. Add a few drops of oil when cooking to make it more fragrant.
2. The greens are added last. The saltiness is adjusted according to personal taste.