Mushroom and Scallop Porridge

Name: Mushroom and Scallop Porridge
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 4 Shiitake Mushrooms; 10-20g Dried scallops; 50g Rice; 30g Glutinous rice; 20g brown rice; 10g Cooking oil; 2g salt; 5g ginger; 1 Chives; 1400ml Plain Water

by Yuer Kitchen

4.8 (1)

Favorite

2

Difficulty

Normal

Time

48h

Serving

3

The weather is getting colder and colder. Use the little rice cooker at home to make a nutritious and delicious heart-warming porridge for your family! Mushroom and scallop porridge is a delicacy made with mushrooms and scallops as the main ingredients. It has the effects of nourishing liver and kidney, improving eyesight and thirst, nourishing yin and kidney, and regulating the stomach, helping lower blood pressure, lowering cholesterol, and nourishing the spleen.

Mushroom and Scallop Porridge

1. Prepare the main ingredients. Wash the scallops in advance and soak them in warm water for about 1 hour.

2. Wash the chives and cut into chopped green onions.

3. Shred ginger and slice shiitake mushrooms.

4. Drain the scallops and tear them into small pieces. (Reserve the soaked water)

5. Heat the pan with oil, add the ginger shreds and let it fragrant.

6. Add shiitake mushroom slices and scallops.

7. The scallops change color slightly, fry the aroma and the shiitake mushrooms soften, turn off the heat and set aside.

8. Wash the three kinds of rice together and add clean water to the rice cooker or clay pot. (The scallops soaked in water are also added)

9. Add the fried shiitake mushrooms and scallops to the pot and start the porridge cooking program.

10. About 2 hours, the porridge thickens and season with salt.

11. Sprinkle with chopped green onion and mix well.

Tips:
1. If you use an open flame on the stove, pay attention to the amount of water, and keep stirring in the later period to prevent the pot from sticking.
2. In winter when the rice cooker has an appointment function, you can put all the ingredients (except the chives and salt) in the first night, and add salt and chives to the pot when you make an appointment.
3. The finished product is about 3-4 people for reference.