Seafood Salty Laba Congee

It is Laba Festival again. This year, my mood is very complicated. Dier is very anxious because my mother is not in good health recently. My mother has always been in good health and often goes out for activities. My mother is a cheerful person, but heart disease has caused great harm to my mother. Now she can only recuperate at home every day, and it is difficult for her to go downstairs. My mother is not in a good mood either. Seeing my mother depressed, Dier is very sad. I try to spend more time with my mother to make her happy.

This year, I made a salty eight-treasure porridge, which is very suitable for people with high blood sugar and those who want to lose weight. Because dried scallops and dried shrimps are added to the porridge, the taste of the porridge is very delicious.

I soaked all the ingredients that needed to be soaked overnight.

Ingredients for seafood salty Laba porridge

Ingredients: rice, glutinous rice

How to make seafood salty Laba porridge

Soak lotus seeds, coix seeds, almonds, black fungus, wolfberries, dried scallops, dried lotus seeds, and soybeans in advance.

Wash, peel and dice the carrots. Wash, peel and slice the ginger.

Wash rice and glutinous rice and put them into a pressure cooker. Also put lotus seeds, coix seeds, almonds, dried scallops, dried lotus seeds, soybeans, diced carrots and ginger slices into the pressure cooker. Add the water used to soak the dried scallops and dried shrimps into the pot, then add enough water and bring to a boil over high heat. Cover the pot and after steam comes out, turn to low heat and cook for 15 minutes before turning off the heat.

After the air in the pressure cooker is released, open the lid, add wolfberry and black fungus and cook for 4 minutes, add salt, pepper, chicken essence and sesame oil to season, and finally sprinkle with chopped green onion.

Tips

Soaking some ingredients in advance can save time in cooking porridge.

Do not pour out the water used to soak the dried scallops and dried shrimps. Put it into the pot to cook porridge to enhance the flavor.

Add wolfberry and black fungus last.

It is best to use a pressure cooker to cook porridge, which can fully maintain the shape of the ingredients, save time and energy, and the porridge will be extra sticky.