Scallop Sandworm Congee

Name: Scallop Sandworm Congee
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Dry sandworm; 50g Dried scallops; 1 piece pork

by Carmiflower

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

In the hot summer, the appetite is often not high. The best light and nutritious staple food is porridge. In our Guangdong, the "raw porridge" is very famous. Use some fresh ingredients to cook the white porridge with a bowl of steaming hot. The big announcement is about the scallop porridge. Today, the scallop sandworm porridge I cooked is a little different from the raw porridge. I didn’t use fresh ingredients. I used dried seafood sandworms. I often use dried sandworm porridge. Tonic and clear lung, reduce fire.

Ingredients

1 piece Dry Sandworm
50g Dried Scallops
1 piece Pork

Scallop Sandworm Congee

1. Prepare all the ingredients, soak the dried sandworms in cold water to soften them, and use scissors to cut one end of the sandworms from head to tail.

2. Wash the fine sand inside the sandworm one by one, and cut it into sections after cleaning. You can also leave it alone. Putting the whole piece into the porridge and cooking is no problem.

3. The scallops are also washed and soaked softly. The water that soaks the scallops can be used to cook porridge together.

4. In a frying pan, sauté the ginger, then add sandworms and scallops

5. Stir-fry for a while, add hot water, wait until the sandworm scallop soup is boiled, and when it becomes milky white, pour it into a pot of boiled water (prematurely boil), boil it for more than an hour to become a thick broth

6. After the thick stock is boiled, add the washed rice, wait until the rice is cooked to seven or eight mature, then add fresh meat slices, boil again, and season with a little salt (if you want the soup to be more delicious, you can put the meat slices in advance, and finally enlarge the rice , So that the soup flavor is stronger, and the meat slices afterwards make the meat delicious)