Ingredients and steps for cooking scallop and cabbage congee

We are more familiar with dried scallops, which are very nutritious and high in protein. The fat, sugar, trace elements, riboflavin, and niacin in dried scallops are as high as 50%, and their total content is much higher than that of ordinary chicken, beef, and shrimp. The nutritional structure of dried scallops is more comparable to shark fin and bird's nest. After eating, it can clear away heat and help calm the liver and resolve phlegm. Today I recommend a delicious dish made with dried scallops, dried scallop and vegetable porridge.

How to make scallop and Chinese cabbage porridge

1. Ingredients for Scallop and Chinese Cabbage Porridge

The scallop and cabbage congee requires about ten scallops, four shiitake mushrooms, four whole heads of rapeseed, rice, and appropriate amounts of salt, ginger, and water.

2. How to make scallop and Chinese cabbage porridge

Step 1: Wash the rice and soak it for an hour in advance.

Step 2: Rinse the scallops in advance and soak them for about an hour. Do the same with the mushrooms.

Step 3: Drain the soaked scallops and tear them into shreds by hand. Remove the stems of the mushrooms and cut them into shreds. Set aside the water used to soak the scallops.

Step 4: Put the soaked rice, shredded scallops, shredded mushrooms and ginger slices into the casserole together, and add the water used to soak the ingredients. Start cooking the porridge according to the ratio of ingredients to water of 1:3.

Step 5: After boiling over medium heat, slowly simmer the remaining ingredients over low heat until the porridge becomes soft after about forty minutes.

Step 6: Wash and chop the vegetables and put them into the porridge to cook together, then add salt to season.

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