Stewed Rice with Taro and Scallops

Name: Stewed Rice with Taro and Scallops
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some of long rice Rice; 120g taro; 150g Scallops; 1 small piece Pork belly; 10s Shiitake Mushrooms; 2 pieces Garlic sprouts; 3 slices ginger; 1 Bay leaf; 1 piece star anise; 1 Cinnamon; 2g black pepper powder; 1 teaspoon MSG; 2 spoons Soy sauce; 3 spoons Shallot oil

by Bean Emperor Boiled

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Rice is the staple food of Hokkiens, so there are all kinds of rice dishes in Hokkien.
Among them, "salted rice" is a major feature, such as "radish rice", "salted fish rice", mustard rice and so on on CCTV.
Now I will introduce taro and the salty rice with it. The taste is more mellow and the salty is very delicious.
Generally it is very troublesome to use stove fire, now we use Midea's original ecological AH cooker. Easy to make

Stewed Rice with Taro and Scallops

1. The characteristic of Minnan salted rice is "material", and more rice will taste delicious. Soak the mushrooms until 7 minutes and cut them into small pieces. Soak the scallops in water for 1 hour and wash them off. The taro is best deep-fried in advance, it is more fragrant when cooked. Also, it won’t fall apart. Fry some scallion oil before making it.