Fish Maw Scallop Seafood Congee

Name: Fish Maw Scallop Seafood Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 50g Glutinous rice; 8 Fresh shrimp; 20g Flower Maw; 10 Scallops; Some Hara; 2g White pepper; 20ml Cooking Wine; Some shallot; 4g salt; Some ginger

by Good baking ~ teaching service of steaming and baking

4.7 (1)

Favorite

23

Difficulty

Easy

Time

30m

Serving

2

On a cold winter night, I suddenly wanted to drink hot seafood porridge. On a cold winter night, I suddenly wanted to drink hot seafood porridge, but I was suffering from not having fresh seafood? Dry goods that are full of materials can come in handy. Fish maw, or fish maw, is smelled for its rich collagen, beauty, nourishment, and yin strengthening effects. Flower maw can not only stew desserts, but can also be used in vegetables, porridge, and soup... It can be said to be a holy product. When making the porridge, add fish maw and make a pot of soft and rotten flower maw scallop porridge with dried scallops. The umami taste can reach every corner of the taste buds. "

Fish Maw Scallop Seafood Congee

1. Soak the maw in advance overnight, about 12 hours. Soak the scallops for 1 hour.

2. Cut into small strips and set aside.

3. Heat water in a pot, add fresh shrimp and clams, add cooking wine and blanch water for later use.

4. The ratio of rice to water is about 1:7, and the maw and scallops are put into the rice together.

5. The steamer selects the over-temperature steaming mode, 110 degrees, steaming for 50 minutes.

6. When time is up, take it out, add fresh shrimp, clams, shredded ginger, and salt.

7. The steamer selects the over-temperature steaming mode, 110 degrees, steaming for 10 minutes. After removing, sprinkle with chopped green onion and season with white pepper.