Dried Shrimp Congee with Wild Rice and Scallops

Name: Dried Shrimp Congee with Wild Rice and Scallops
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Wild rice; 100g Rice; 25g Scallops; 40g Dried shrimp; 1 tbsp Cooking oil; Some salt; 300g Pig bones; 3g Tangerine peel; 15g ginger

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Wild rice and rice are two different things. Wild rice is a kind of grass seed, the shell is not polished, it is gray-black, and contains extremely high nutrients. It is a rare health food and can be called the king of "rice".
When cooking wild rice, it is often necessary to add soup. It is best to have chicken soup, broth, bone soup and other soups to help enhance the taste. The entrance has a mixed fragrant fiber taste, which is very chewy.
I happened to have the scallops from my mother at home, and then add ham and bones to make the porridge together. It not only has the tough taste of wild rice, but also the fragrant taste of rice, but also added the delicious scallops, ham and bones. A nutritious and delicious porridge has been achieved. Dear friends, let's enjoy it together.

Ingredients

50g Wild Rice
100g Rice
25g Scallops
40g Dried Shrimp
1 tbsp Cooking Oil
Some Salt
300g Pig Bones
3g Tangerine Peel
15g Ginger

Dried Shrimp Congee with Wild Rice and Scallops

1. Prepare the ingredients

Dried Shrimp Congee with Wild Rice and Scallops recipe

2. Cut the pig bones into pieces, put them in a pot of clean water, turn on the fire, blanch the blood foam, then rinse and set aside

3. Wash the rice and wild rice, add appropriate amount of salt and oil, mix well, marinate for 2 hours, so that the cooked porridge will save time and be softer and smoother, but if time does not allow, you can cook it directly

4. The casserole sits on water and puts the rice in

5. Add the blanched bones to the casserole

6. Finally put in the dried tangerine peel

7. Cover the lid, turn on high heat, and after boiling, turn to medium and low heat for 30 minutes

8. Then put the dried shrimp and soaked scallops into the pot, and continue to boil for 20 minutes

9. After boiling, sprinkle with ginger and enjoy

Tips:
1. If the porridge is fragrant, adding an appropriate amount of edible oil can play this role;
2. Because the scallops and ham have a slightly fishy smell, putting some tangerine peel and ginger can not only remove the fishy, but also enhance the flavor;
3. Don't wash the scallops too much, so as not to lose their nutrition and flavor. If you are worried about sand, you can soak it in clean water until it is soft, and then shake it gently, so that the sand will sink to the bottom of the bowl, and take the surface when you use it. Water and scallops can be made together;
4. Because wild rice is not sticky, it will have a soft texture if you add rice to it and cook it together;
5. Northeast rice is the first choice for porridge rice. It is not recommended to use softer rice such as Mao Ya rice.