Dried scallop and duck porridge
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.
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Dried scallop and duck porridge
1
This is all the material.
2
Soak mushrooms and scallops for later use. Shred mushrooms, chopped onions and coriander.
3
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.
4
Put the scallops in the pan with water and rice, add two slices of ginger and clear water, bring to a boil over high heat, turn to medium heat and cook until the rice blooms.
5
Put the shredded mushrooms, clams and duck gizzards into the pan and cook for about 15 minutes.
6
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 scallop and duck porridge Make Tips
Cooking Tips: 1) Duck liver cooks quickly, so add it last just before serving. 2) Adjust the consistency of the porridge to your liking. I prefer distinct rice grains, so I add the duck meat after the rice grains have bloomed. 3) Do not discard the water used to soak the dried mushrooms and scallops; pour it into the pot to cook together.