Vegetable Scallop Porridge

Name: Vegetable Scallop Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Thai rice; 10 pcs Dried scallops; 1 piece tomato; Some Broccoli; a little salt; a little olive oil; a little Sliced ginger

by Qian Ruyi

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

My baby has always liked scallop porridge. But I was afraid that she would get tired of doing the same things, so I kept improving and improving... This vegetable scallop porridge was bright in color, which caught her eye first, and the taste was also very delicious. Will picky eaters still refuse? "

Ingredients

50g Thai Rice
10 pcs Dried Scallops
1 piece Tomato
Some Broccoli
a little Salt
a little Olive Oil
a little Sliced Ginger

Vegetable Scallop Porridge

1. Soak scallops, wash broccoli in puddle of water, and diced tomatoes

2. Put Thai rice in the electric pressure cooker, add appropriate amount of water, tear the scallops into thin threads, and cook the porridge.

3. The porridge is cooked at the same time: Put ginger slices in the oil pan, and stir-fry the diced tomatoes when it is 70% to 80% hot. Fry until the tomatoes have sauce and turn off the heat for later use.

4. After the porridge is cooked, turn it out to the boiling pot

5. Cut broccoli into small cubes, put the sauteed tomatoes in a saucepan and bring to a boil over medium-low heat

6. Bring to a boil and season with a little salt.

7. Sheng out. Vegetable scallop porridge with delicious color, flavor and rich nutrition

Tips:
This amount is for 2 people and can be increased or decreased as needed. Do not add too much salt, because the scallops still have a slight salty taste after soaking. You only need a little oil when you fry the tomato sauce.