Spinach Congee with Scallops

Name: Spinach Congee with Scallops
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 50g Glutinous rice; 15g Dried scallops; 120g Baby spinach; 1500ml Plain Water; 8g Sliced ginger; 15g Shaoxing rice wine; 2g salt; 2g Chicken noodles; 1g White pepper

by Large frying spoon

4.6 (1)

Favorite

7

Difficulty

Easy

Time

1h

Serving

2

Today, two kinds of raw materials, scallops and spinach, are used to make a porridge called "scallops and spinach porridge". It is also a good product for replenishing and regulating the body after the spring. The specific production is as follows;"

Spinach Congee with Scallops

1. Rice, glutinous rice, scallops, baby spinach, water, ginger slices, Shaoxing rice wine, salt, chicken powder, white pepper.

2. Wash and soak the rice and glutinous rice for two hours.

3. Wash the toast and put it in a bowl, pour a little rice wine, ginger slices and a little water into it, steam it on medium heat for 15 minutes, then take it out and let it cool and crush it by hand.

4. Wash and chop spinach for later use.

5. Bring the casserole to a boil and pour the soaked rice.

6. Switch to a low heat and cook for 1 hour.

7. Pour in the scallop minced and scallop water and continue to cook for 20 minutes.

8. Finally, add the chopped spinach and cook for 10 minutes.

9. After the porridge is cooked, season with salt, white pepper and chicken powder.

10. Adjust the flavor and stir evenly, turn off the heat, and serve the casserole on a table.

11. This scallop spinach porridge with fresh color, fragrant porridge, smooth taste, and delicious salty taste is ready.

Tips:
The characteristics of this porridge: fresh color, fragrant porridge, smooth taste, delicious salty taste, nourishing yin and kidney, and rich nutrition.

Tips;

1. After washing the rice, it is better to soak it for a period of time before using it. Firstly, it can shorten the cooking time, and secondly, the porridge will be thicker and more delicious.

2. If you use scallops, you can wash them and put them in the pot and boil them, and then add the rice and cook them together, but it is better to stir the scallops to make the porridge more flavorful before adding the rice.

3. The chopped spinach should be put in last, so as to maintain the retention of volatile nutrients, spinach is not easy to change color, has good nutrition and tastes good.

4. It is best not to cover the lid of the casserole when cooking the porridge. Firstly, it is easy to observe, and secondly, it can volatilize the little fishy smell of the scallops and make the porridge more delicious. It can also volatilize the oxalic acid in spinach.

This private spring health delicacy "scallop spinach porridge" with a large stir-fry spoon is ready. It is delicious and the best tonic for friends' reference!