Mustard Seafood Congee

Name: Mustard Seafood Congee
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 80g Rice; 50g Yin rice; 30g Dried scallops; 10 shrimp; 3 pcs Mustard; 5g ginger; 10ml Cooking Wine; 2g pepper; 3g Refined salt

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

In the south, you can see mustard greens basically all year round. It is a cheap and cheap vegetable. Normally, it is 2~3 yuan per catty. It has the function of clearing heat and detoxifying, promoting qi and eliminating phlegm, and refreshing. , Wide intestines, laxative, promote digestion and other effects. In addition, its vitamin A content is high, and vitamin A has the effects of preventing night blindness and vision loss. For example, students and computer workers who usually use more electronic products should eat mustard to protect their eyesight and prevent the occurrence of various eye diseases. . Using it to cook porridge with all kinds of seafood, it really solves the big problem that children don’t like to eat green vegetables. While drinking porridge, children can eat a lot of mustard unknowingly, which can also reduce anger. It's a bargain.

Ingredients

80g Rice
50g Yin Rice
30g Dried Scallops
10 Shrimp
3 pcs Mustard
5g Ginger
10ml Cooking Wine
2g Pepper
3g Refined Salt

Mustard Seafood Congee

1. Prepare all kinds of main raw materials.

2. After washing the rice and Yinjiang rice twice with water, add water and soak for 30 minutes; sprinkle the scallops with water and soak for 30 minutes. (Yin rice is steamed glutinous rice and dried in the sun. It is a special food in Sichuan, Chongqing, Hunan, Hubei and other regions)

3. Soaked and washed rice is added to the inner pot of the rice cooker.

4. Then pour in the soaked, washed, and sprinkle into small pieces of scallops.

5. Then, use the rice bowl, pour 5 bowls of water, the ratio of water to rice is 5:1.

6. Close the lid of the rice cooker, touch the display screen, and select the porridge cooking program for 50 minutes.

7. When cooking the porridge, clean the shrimp and cut into small sections, add pepper and cooking wine, pick up and marinate; wash the mustard greens and scald them in the pot, scoop them up and chop them into fine pieces.

8. When there are 10 minutes left to simmer, pour in the marinated shrimps.

9. Stir a few times and then pour in the blanched and chopped mustard greens.

10. Then cook until the end of the program, add salt and pepper.

11. Stir evenly, just turn off the power.

Tips:
1: When cooking porridge, only the inner pot of Zhenmi rice cooker is needed, and no matching large and small grate is needed.
2: Seafood has a fishy smell, so pepper is essential.
3: When the mustard greens are hot in the pot, add some oil and salt to the water so that the color will not turn yellow.
4: If there is no cloudy rice, just use rice directly.