Preserved Egg Seafood Porridge

Name: Preserved Egg Seafood Porridge
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Rice; 40g Glutinous rice; 6 shrimp; 4 Scallop meat; 1 piece preserved egg; 5 Cherry tomato; a little celery; a little White pepper; Some Chicken Essence

by Mom Nini

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Drink this kind of porridge more after the fall, it is fragrant, thick and moist, boil it in a pot every three times, warm the stomach and nourish. After two days of rain, the weather became cooler, especially in the morning. Chinese medicine says that "drinking porridge in the morning is the most nourishing". Congee can complement the stomach and spleen, nourish lung dryness, and is definitely an excellent choice for health preservation in autumn.

Ingredients

Preserved Egg Seafood Porridge

1. Prepare the ingredients

2. Peel and diced Songhua eggs

3. Wash parsley and cut into small cubes

4. Peel the small tomatoes and set aside

5. Shrimp to shrimp thread, scallop meat to cheek pouch, rinse with boiling water for 10 seconds to remove fishy

6. The two kinds of rice are mixed and washed, pour into the Elite rice cooker, add water to start the porridge cooking program, the time is one hour

7. Add preserved eggs and white pepper at 30 minutes and cook together. You can put preserved eggs in early if you are not afraid of cooking.

8. Add shrimp and scallop meat at 50 minutes and cook together. Shrimp and scallop are easy to cook for a long time and taste bad, so put it later

9. Add diced celery and small tomatoes at 55 minutes until the end, add some salt to taste

10. Okay, the thick and creamy porridge is cooked. Let’s have a bowl for breakfast.

Tips:
1. Shrimp and scallops are easy to cook for a long time and taste bad, so put them later
2. Put the vegetables last, and the vegetables will be soft and not tasty when they are put early.