The combination of scallops, mushrooms, and duck meat is really a perfect match. This porridge is really fresh and sweet. I only stopped after eating three bowls. Awesome.
Water ducks (clams ducks) are slightly cold and have the functions of replenishing the middle and replenishing qi, promoting digestion and regulating the stomach, promoting water, swelling and detoxification. They have a good therapeutic effect on loss of appetite. The meat of water duck is fresh and sweet and contains little fat. It is nourishing but not dry, so it is very suitable for making porridge and stewing soup in summer.
Dried scallops, mushroom and duck porridge
- salty and fresh
- cook
- half an hour
- simple
Steps for Dried scallops, mushroom and duck porridge
1
Soak mushrooms and scallops for later use. Shred mushrooms, chopped onions and coriander.
2
Cut clams duck, duck gizzard, and duck liver into small pieces, add salt, pepper, cooking wine, and corn flour, mix well and marinate for 20 minutes.
3
Put the scallops with water and rice in the pan, add two slices of ginger and water, bring to a boil, turn to medium heat and cook until the rice blooms, put the shredded mushrooms, clams and duck gizzards into the pan and cook for another 15 minutes.
4
Before taking out of the pot, put the duck liver into the porridge and cook until it changes color. Add a little salt, a little sesame oil, and season with chicken essence, then sprinkle with chopped green onion, and put off the heat.Dried scallops, mushroom and duck porridge Make Tips
:1) Duck liver cooks quickly, so add it last, just before removing from the heat. 2) The consistency of the congee can be adjusted to taste. I prefer distinct rice grains, so I add the duck meat after the rice has bloomed to cook together. 3) Do not discard the water used to soak the shiitake mushrooms and dried scallops; pour it into the pot to cook together.