Abalone Wheat Porridge

How much do you know about the recipe of abalone wheat porridge? Let me give you a detailed introduction below.

Abalone Wheat Porridge

2 handfuls of wheat, half a pound of abalone, appropriate amount of minced meat, a dozen scallops, Northeastern rice, fish sauce, salt, lettuce

1. Soak two handfuls of wheat in water for one hour.

2. Half a pound of fresh abalone. Minced meat to taste. A dozen scallops. Add wheat and Northeast rice after the water boils.

Add abalone (with cleaned shells, said to have a lot of calcium), scallops, and a few slices of ginger, and simmer over low heat until the porridge is thick, then add fish sauce.

3 Season with salt. Add some lettuce.

When conducting sensory identification of wheat color, take a sample and sprinkle a thin layer on black paper and observe under scattered light.

Good quality wheat - after husking, the wheat skin is white, yellowish white, golden yellow, red, dark red, reddish brown, and shiny.

Inferior quality wheat - darker in color and dull in luster.

Poor quality wheat - gray or grayish white in color, red germ with red spots and dull luster.

When conducting sensory identification of wheat appearance, you can take a sample and sprinkle a thin layer on black paper or white paper (depending on the variety, black paper for light color and white paper for dark color), carefully observe its appearance, and pay attention to whether there are impurities. Finally, rub the sample with your hands or bite it with your teeth to feel whether its texture is tight.

Good quality wheat - the grains are full, complete, uniform in size, compact in texture, and free of pests and impurities.

Substandard wheat: poor grain fullness, a small number of damaged grains, sprouted grains, worm-eaten grains, and impurities. Low-quality wheat: severely worm-eaten, sprouted, moldy, and a large number of fusarium-infected grains (infected by fusarium seedlings, the grains are wrinkled, dull white, the germ is red or has red spots, or there are obvious pink mold-like substances, and the texture is loose.