Scallop and spinach porridge

1

Rice, glutinous rice, dried scallops, tender spinach, water, ginger slices, Shaoxing rice wine, salt, chicken powder, white pepper powder.

2

Wash and soak the rice and glutinous rice for two hours.

3

Wash the toast and place it in a bowl, pour a little rice wine, ginger slices and a little water into it, place it on the cage and steam over medium heat for 15 minutes, then take it out, let it cool and rub it into pieces with your hands.

4

Wash and chop the spinach for later use.

5

Boil the casserole water and pour in the soaked rice.

6

Switch to low heat and cook for 1 hour.

7

Pour in the scallops and scallop water and continue to cook for 20 minutes.

8

Finally add shredded spinach and cook for 10 minutes.

9

After cooking the porridge, season with salt, white pepper and chicken powder.

10

Stir well and turn off the heat. Place the casserole on a plate and serve it on the table.

11

This fresh color, fragrant porridge, smooth taste, salty and delicious scallop and spinach porridge is ready.

Characteristics of this porridge: fresh color, fragrant porridge, smooth taste, delicious salty taste, nourishing yin and kidney, and rich nutrition. Warm tips: 1. After washing the rice clean, it is best to soak it for a period of time before using it. First, it is easy to rot and shorten the cooking time. Second, the porridge will be thicker and delicious. 2. If you use shredded shellfish, you can wash it and directly put it into the pan and boil it until it is done. Then add the rice and cook it together. However, it is better to stir the shredded shellfish into fine powder before adding the rice, which will make it easier to taste the porridge. 3. The shredded spinach should be put in last, so that volatile nutrients can be maintained, and the spinach is not easy to change color. It is nutritious and tastes good. 4. It is best not to cover the casserole when cooking porridge. On the one hand, it is easy to observe, and on the other hand, it can volatilize a little extra fishy smell of the scallops to make the porridge more delicious. It can also play a role in volatilizing oxalic acid in spinach. This private spring health delicacy "scallop and spinach porridge" is ready. It tastes delicious and is also the best tonic for friends 'reference!