Scallop and Abalone Congee

Name: Scallop and Abalone Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 7 Baby abalone; 150g Glutinous rice; Some Dried scallops; Some Rattle; Some Kaiyang; Some Shiitake Mushrooms; Some Flower Mushroom

by soshaw

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The weather has turned cooler recently, and it is officially winter. The cold sandwiches and breads in the morning felt a little bit cold to eat. Then, the simple seafood porridge can be served. For the ingredients, I bought some commonly used dry foods. After soaking, you can cook porridge and it is easier to store. The abalone is bought at a special price when visiting the supermarket. It is a relatively small abalone. Of course, you can choose it according to your preference, not necessarily a big one.

Ingredients

Scallop and Abalone Congee

1. Prepare the required raw materials

2. Soak the mushrooms and shiitake mushrooms in water two hours in advance

3. Sliced snails, scallops, and scallops, soaked in ginger slices for half an hour

4. Soak the glutinous rice for half an hour in advance

5. Add glutinous rice to warm water, a spoon of oil, pour into the pot and boil

6. Pour the soaked ingredients into the pot together

7. Cook until the rice grains bloom

8. Pour in the abalone and cook until the porridge becomes thick

9. Add salt to taste

10. Turn off the heat and simmer for half an hour with the remaining heat

11. Just cooked

Tips:
1. The snail slices, Kaiyang and scallops must be cleaned in advance, soaking water can be used to cook porridge together
2. Abalone, I use a very small one, wash it in advance
3. Use glutinous rice to make it thicker. You can also mix rice with a part of glutinous rice.