Scallop and Ginkgo Porridge

Everyone knows that scallop and ginkgo porridge is a delicious and nutritious porridge. So is it difficult to make this porridge? In fact, it is not difficult. Let me tell you below.

Scallop and Ginkgo Porridge

Ginkgo nuts are toxic, so don't eat too much at one time. They must be fully cooked. Don't seal them when cooking, and there must be pores to allow the toxicity to evaporate. Generally, cooked ginkgo nuts are not toxic, and their medicinal effects are very good. As long as we remember not to eat too much and cook them thoroughly, we don't have to worry.

Dried scallops are commonly known as dried scallops. They are the stigma meat (that is, the adductor muscle) of Jiangyao (shellfish). Because they are usually dried, they are also called dried scallops and dried scallops. Dried scallops are mild in nature and salty in taste. They nourish yin and blood, replenish qi and strengthen the spleen. They are mainly used to treat food stagnation in the abdomen, thirst, and yin deficiency and strain. Dried scallops are rich in protein and a small amount of iodine. They are delicious and can be used in cooking.

Ingredients for Scallop and Ginkgo Porridge

1/2 cup of rice, 10 dried scallops, 15 ginkgo nuts, 1 teaspoon each of oil and salt

How to make scallop and ginkgo porridge

1. Wash the rice and marinate it with oil and salt for 3 minutes.

2. Use the back of a knife to gently pat the ginkgo nuts open and peel them. Boil water in a pot without covering it for 5 minutes. Remove the brown layer of skin while it is still hot.

3. Wash the scallops and soak them in warm water;

4. Boil water in a rice cooker, add rice, ginkgo, and scallops (including the soaking water) and cook together. After boiling, switch to the rice cooking mode, then switch to the porridge cooking mode.

5. Dried scallops are salty. Salt is added when marinating rice, so there is basically no need to add salt for seasoning.