Scallop Rice Porridge

Have you ever tried scallop rice porridge? This porridge is very nutritious.

Scallop Rice Porridge

Material

Appropriate amount of rice, auxiliary materials: appropriate amount of fresh scallops, a little corn, a little green beans, a little salad oil, seasoning: appropriate amount of green onions

How to make scallop rice porridge

1. Prepare the ingredients and soak the rice overnight

2. Pour the rice and water into a casserole, add corn kernels and green beans, and add a little salad oil. The ratio of water to rice is about 10:1. Add chopped green onions and shredded ginger. Bring to a boil over high heat, then turn to medium-low heat and cook for another 10 minutes. Add the scallops. Cook until the rice is thick.

Tips

Rice must be soaked in advance. Shellfish is a favorite seafood. Conch, conch, scallop, scallop, abalone, etc. all belong to the shellfish family. For live shellfish, the meat in the body will be vomited out. If you touch it with your fingers, the shellfish will be collected. Don't rush to cook the shellfish you bought. Put it in clean water, preferably for 7-8 hours. In this way, the mud, sand and polluted substances in the shellfish will be vomited out. When eating shellfish, pay attention to freshness and tenderness. No matter how you eat it, you must control the heat when cooking. Shellfish mollusks contain a kind of Dalta 7-cholesterol and 24-methylene cholesterol that can lower serum cholesterol. They have the unique effect of inhibiting cholesterol synthesis in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body. Their efficacy is stronger than the commonly used cholesterol-lowering drug sitosterol. People often have a refreshing and pleasant feeling after eating shellfish, which is undoubtedly beneficial to relieve some troublesome symptoms.