Scallop Porridge

Scallop fragrant porridge is also known as dried scallop fragrant porridge. This porridge is mainly made of dried scallops and the taste is quite good. Let me introduce it to you in detail.

Scallop Porridge

If you buy dried scallops, how should you choose, preserve and expand them?

First, we need to look at the size of the scallops. Generally speaking, the bigger the scallops, the more expensive they are. In terms of diameter, the largest and the smallest can differ by 5 or 6 times.

Secondly, look at the color. If the surface of the dried scallop is golden yellow and the inside is also golden or slightly brown when you break it open, it is a sign of freshness. If there is a thin layer of white powder attached to the surface, it means that it has been air-dried for a long time. Such dried scallops are OK for making soup and porridge, but the taste will be slightly inferior for cooking.

In addition, there is the taste and weight. Good quality scallops have a very fresh seafood flavor. When you tear off a small piece and put it in your mouth, you can clearly feel the pure seafood flavor. In principle, it is better to choose drier ones of the same volume. The heavier ones contain some water and are just heavier. When buying, you must choose the ones with complete particles;

Finally, as for how to preserve them, it is best to place dried scallops in a Lock&Lock fresh-keeping box with good sealing performance. If necessary, they should be refrigerated and taken out when eaten.

Price of scallops

Compared with other dried goods, it is much easier to make scallops swell. In principle, they can be steamed or stewed in ginger and scallion soup to remove their slight fishy smell.

Ingredients for Scallop Porridge

1) 10 scallops

2) Two tablespoons of cooking wine

3) One cup of brown rice

4) 6 cups chicken broth

5) A piece of ginger

6) A little chopped green onion

How to make scallop porridge

1) Wash the scallops, put them in a small bowl, pour in cooking wine, and steam them in a steamer for 20 minutes

2) Take out the steamed scallops and tear them into small pieces

3) Wash the rice, add chicken soup, ginger and the prepared scallops

4) Bring to a boil over high heat, then simmer over medium-low heat for 40 minutes.