Gold and Silver Scallop Porridge

I wonder if you know much about the golden and silver scallop porridge? For those who don’t know, please read the following introduction by the editor. I hope you like it.

Gold and Silver Scallop Porridge

We all know that honeysuckle tastes sweet and slightly bitter, is cold in nature, and enters the lung, heart, and stomach meridians; it is light and fragrant, and clears the inside and outside; it has the effects of clearing away heat and penetrating the surface, detoxifying and relieving sore throat, cooling blood and stopping diarrhea; it is mainly used to treat warm and hot superficial symptoms, fever, thirst, carbuncles, furuncles, throat numbness and sore throat, and hot and toxic bloody diarrhea.

Dried scallops are salty in themselves, so pay attention to the amount of salt when seasoning. Adding too much will make it too salty. If you are using rice to cook this porridge, the dried scallops can be soaked in cold water for 30 minutes until soft, then taken out and crushed, and then cooked with the rice for about 30 minutes.

Ingredients for Gold and Silver Scallop Porridge

1 liang of dried scallops, 4 liang of fresh scallops, 8 cups of Cantonese porridge base, a little shredded ginger, a little cornstarch, 1/2 teaspoon of salt, 1 teaspoon of chicken powder, a little pepper

How to make gold and silver scallop porridge

1. Wash the dried scallops, steam them in a rice cooker with enough water to cover them for 1 hour, then crush the scallops and put them in the steamed water for later use.

2. Wash and slice the fresh scallops, marinate with a little cornstarch and set aside.

3. Take a deep pot, pour 8 cups of Cantonese porridge base and bring to a boil over low heat, boil the scallops and steamed water from step 1 and the scallops from step 2 together for 5 minutes, then add all the seasonings.