Scallop and Mushroom Congee

Name: Scallop and Mushroom Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 cup Rice; Several Shiitake (dried); Some Dried scallops; 1 Ham; Some salt; 10g chopped green onion

by Three Lady Ting

4.9 (1)

Favorite

11

Difficulty

Easy

Time

30m

Serving

3

Scallops are made by air-drying the adductor muscle of scallops. The ancients said: "Three days after eating, chicken and shrimp are still boring." It can be seen that the scallops are delicious. Shiitake mushrooms are known as the "Queen of Fungi". They not only have a pleasant aroma, but also have high nutritional value and have the ability to enhance cellular immunity. In the winter morning, come to a bowl of hot and fragrant porridge, which will be warm all day long.

Ingredients

Scallop and Mushroom Congee

1. Soak the shiitake mushrooms, wash the scallops, and dice the ham

2. Wash the rice and add water, the ratio of water to rice is 10:1

3. Add the cut ingredients and cook the porridge in a rice cooker.

4. Prepare the casserole/stone pot for cooking the porridge, cut the green onion into sections.

5. After the porridge is cooked in the rice cooker, transfer the porridge to a casserole; if the porridge is too thick, add a little boiling water, boil it on low heat for about 5 minutes, and add a little salt of chopped green onion.