How to make scallop porridge

Fresh scallops refer to a round piece of muscle inside fresh large shells.

Shellfish contains 7-Dalta cholesterol and 24-methylene cholesterol, which can lower serum cholesterol. They have the unique function of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion, thus reducing cholesterol in the body. Their efficacy is stronger than the commonly used cholesterol-lowering drug sitosterol. People often feel refreshed and pleasant after eating shellfish, which is undoubtedly beneficial to relieve some troublesome symptoms.

Fresh scallops are suitable for people with high cholesterol, high blood lipids, and those suffering from goiter, bronchitis, stomach problems, etc. Many shellfish are irritants, so people with chronic diseases should be careful when eating them. Shellfish are mostly cold in nature, so people with weak spleen and stomach should not eat too much. Shellfish are very delicious. When cooking, do not add MSG or too much salt to avoid losing the delicious taste. The mud intestines in shellfish are not suitable for consumption.

Ingredients for Scallop Porridge

5g cooking oil 0.25 tsp salt A pinch of pepper 150g rice 300g scallops 1 shallot A pinch of ginger

How to make scallop porridge

1. Wash the rice and mix it with a small amount of oil; wash and cut the ginger into strips, wash and cut the shallots into chopped green onions;

2. Wash the scallops, add shredded ginger, salt and pepper to marinate;

3. Put the rice into the porridge pot, add water and bring to a boil, then turn to medium heat and cook for about 30 minutes;

4. Add fresh scallops into the porridge and cook;

5. Season with salt and pepper, sprinkle with chopped green onions and shredded ginger and serve.

Notice

It tastes delicious and is rich in nutrition. There are many frozen fresh scallops in bags on the market, but it is best to use fresh live scallops.