Congee with scallops and spinach(gan bei bo cai zhou )

Congee with scallops and spinach

Introduction:

"Today, we use scallops and spinach as raw materials to make a porridge called" scallop and spinach porridge ", which is also a good product for tonifying and regulating the body after the Spring Festival

Production steps:

Step 1: rice, glutinous rice, scallops, tender spinach, water, ginger, Shaoxing rice wine, salt, chicken powder, white pepper.

Step 2: wash and soak the rice and glutinous rice for two hours.

Step 3: wash the goblet and put it into a bowl. Pour a little yellow rice wine, ginger slices and a little water into the bowl. Steam for 15 minutes over medium heat. Then take it out to cool and crush it by hand.

Step 4: wash the spinach and chop it up.

Step 5: bring the casserole water to a boil and pour in the soaked rice.

Step 6: cook over low heat for 1 hour.

Step 7: pour in dried scallops and scallop water and continue to cook for 20 minutes.

Step 8: add the spinach and cook for 10 minutes.

Step 9: season the porridge with salt, white pepper and chicken powder.

Step 10: adjust the flavor, mix well, turn off the fire, pad the casserole, and then serve.

Step 11: This scallop spinach porridge with fresh color, fragrant porridge, smooth taste and salty taste is ready.

Materials required:

Rice: 100g

Glutinous rice: 50g

Scallops: 15g

Tender spinach: 120g

Water: 1500ml

Ginger slices: 8g

Shaoxing yellow rice wine: 15g

Salt: 2G

Chicken powder: 2G

White pepper: 1g

Note: this porridge features fresh color, fragrant porridge, smooth taste, salty and delicious, nourishing yin and kidney, rich nutrition. Warm tips: 1. After washing the rice, it's better to soak it for a period of time. On the one hand, it's easy to rot, which can shorten the cooking time. On the other hand, the porridge will be more thick and delicious. 2. If you use minced scallops, you can wash them clean and cook them in the pot directly. Then you can cook them with rice. But it's better to make minced scallops into mushrooms before you cook rice. It's easier to make porridge tasty. 3. Spinach chips should be put in last, so as to keep volatile nutrients. Spinach is not easy to change color, good nutrition and good taste. 4. It's better not to cover the casserole when cooking porridge, which is easy to observe and volatilize a little fishy smell of scallops, making porridge more delicious. It can also volatilize oxalic acid in spinach. This private spring health food "scallop and spinach porridge" is ready. Delicious taste, but also the best tonic Jiapin, for your reference!

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gan Bei Bo Cai Zhou