Congee with scallops and preserved eggs(gan bei pi dan zhou )

Method of dried scallop and preserved egg porridge:

Raw materials for making dried scallop and preserved egg porridge:

1 cup rice, 150g scallops, 2 preserved eggs, 1 onion, a little coriander, 7 cups soup, half teaspoon salt and chicken powder, a little pepper and sesame oil.

Processing steps of dried scallop and preserved egg porridge:

1. Wash the rice, soak for about 30 minutes, and boil with high soup.

2. Wash the scallops and soak them soft. Put them into the porridge and cook them together. Chop the preserved egg and green onion.

3. Put preserved egg into the porridge, add seasoning, sprinkle with scallion and coriander.

Congee with scallops and preserved eggs

Scallop and preserved egg porridge is a kind of porridge. It is made of rice, 8-10 scallops, oil, ginger, pork 400g, cooking wine, sesame oil, soy sauce, pepper, green onion and salt.

Material Science

Rice cup, 8-10 scallops, oil, ginger, pork 400g, cooking wine, sesame oil, soy sauce, pepper, onion, salt

practice

1. Soak scallops in hot water for a while, wash rice, add a little salt and oil and marinate for half an hour, wash pork, slice pork, add a little oil, sesame oil, soy sauce, pepper and cooking wine and marinate for half an hour, smash preserved egg, wash green onion and chop.

2. Add proper amount of water to ginger and scallops, bring to a boil over high heat, then add the pickled rice, and continue to cook over high heat until slightly boiled.

3. Add pork and continue to cook for 20-30 minutes, then add preserved eggs and cook for about 10 minutes (keep medium high heat).

4. Turn down the heat, add appropriate amount of salt to taste, sprinkle scallion and sesame oil, and stir well.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Bei Pi Dan Zhou