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.