How to make scallop and preserved egg porridge

I believe everyone has a certain understanding of the method of making scallop and preserved egg porridge. Let me summarize it for you below. I hope you like it.

How to make scallop and preserved egg porridge

Material

1 cup of rice, 8-10 dried scallops, oil, ginger, 400g pork, cooking wine, sesame oil, soy sauce, pepper, green onion, salt

Scallop and preserved egg porridge recipe

1. Soak the scallops in hot water for a while, wash the rice, add a little salt and oil and marinate for half an hour. Wash the pork, slice it, add a little oil, sesame oil, light soy sauce, pepper and cooking wine and marinate for half an hour. Crush the preserved egg and wash and chop the green onion.

2. Add appropriate amount of water, ginger and scallops, bring to a boil over high heat, then add the marinated rice and continue to cook over high heat until it pops slightly.

3. Add pork and continue cooking for 20-30 minutes, then add preserved eggs and cook for about 10 minutes (keep medium-high heat).

4. Turn to low heat and add appropriate amount of salt for seasoning. Finally, sprinkle with chopped green onion and sesame oil and mix well.

Material

1 chicken rack, 2 dried scallops, 1 cup of rice, 3 slices of ginger, 1 preserved egg, a little shredded green onion, a little shredded ginger, a little shredded chili, a little pepper, a little salad oil, 8 cups of hot water, 1 tablespoon of salt, 1 teaspoon of chicken powder, a little pepper

Scallop and preserved egg porridge recipe 2

1. Put the preserved eggs into a speed cooker, add 1 cup of hot water and cook until done, then cut into 6 pieces; soak the scallion, ginger and chili strips in cold water until just before eating; wash the rice, soak it for 30 minutes, then remove it, drain and set aside.

2. Soak the dried scallops in warm water until soft, shred them by hand, put them into gauze together with the chicken frame, wrap them up and set aside.

3. Put the rice in step 1, the gauze bag in step 2 and 7 cups of hot water into the speed cooker. Cover the pot with a lid and cook over high heat until the whistle sounds. Then turn to low heat and continue cooking for 10 minutes. Turn off the heat and open the lid after the safety valve is lowered and the gas is exhausted.

4. Take out the gauze bag, add scallop shreds, salt, chicken powder and mix well. Add the preserved egg, green onion shreds, ginger shreds, chili shreds and pepper powder in step 1 before serving.

1 cup of rice, 8-10 dried scallops, oil, ginger, 400g pork, cooking wine, sesame oil, soy sauce, pepper, green onion, salt