Sea Cucumber and Scallop Congee
1.
Wash the rice, drain the water, pour it into a casserole, drip a little raw cooking oil, stir well, cover and "rest" for about 15 minutes! The oil is very, very, very small, so that the surface of the rice can stick to it! I can't eat the oil behind! The rice porridge cooked in this way will be very white, slippery and thick! Very suitable for cooking salty porridge with ingredients!
2.
Taking advantage of the rice "rest", let's prepare the side dishes, this is also selected according to the preferences of the foodies, there is no specific! The "rice bucket" prepared diced celery, Chinese cabbage, sliced sea cucumber, and shredded scallops!
3.
Add cold water directly to the rice. The amount of water depends on the tastes of foodies. Generally, the "rice bucket" will have more water than usual, usually 1:8. If there are more ingredients, it will be 1:10! Foodies release water according to their usual porridge cooking situation! After the high heat is boiled, stir the bottom of the casserole to prevent the rice from sticking to the pot! Skim off the foam on the noodles and cook for about 20 minutes on medium heat! (Just skim the foam once, or the porridge will always overflow afterwards)
4.
The "rice bucket" uses instant sea cucumbers, which are cut into slices, and fresh scallops, so the porridge is cooked until it is almost fully bloomed. It takes about 25 minutes! If it is the soaked sea cucumber, it will bloom slightly on the rice. Put the sea cucumber in about 20 minutes! (The whole process of "rice bucket" cooking porridge usually takes less than 30 minutes)
5.
Put in the sea cucumber and scallops on the basis of the previous step! Cook for two or three minutes. If you don’t hate ginger foodies, or if you don’t eat it at night, you can put four or five pieces of ginger into it and cook together! (There is a saying that "eating ginger at night is like eating arsenic", so no ginger is used for cooking at night)
6.
The porridge is basically ready, put the vegetables in, blanch it, sprinkle some salt, and stir well! Turn off the heat, this process will only take half a minute, and the vegetables must be put before they are out of the pot!
7.
The cooked porridge is very white and thick, and the rice is very slippery! Foodies who like sesame oil can order a few drops of sesame oil at this time!
Tips:
1. All kinds of small problems are mentioned in each step!
2. To share another quick way to cook white porridge is to wash the rice and drain the water, freeze it and freeze it hard, then boil the water directly to harden the rice in the pot, the porridge will be ready in about 10 minutes, and quickly cook the porridge!
