Scallop porridge(gan bei zhou )

Scallop porridge

Introduction:

"Scallops are rich in protein, carbohydrate, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times as high as chicken, beef and fresh shrimp. The mineral content is far higher than that of shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh scallops, the fishy smell is greatly reduced. Scallops have the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle part of the body. They can treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness. Regular eating helps to lower blood pressure, cholesterol, and body-building. According to records, scallops also have anti-cancer, softening blood vessels, preventing arteriosclerosis and other effects

Production steps:

Step 1: soak scallops in advance for at least 3 hours. Put the soaked scallops on the plate, add a little cooking wine and steam for 15 minutes. So you can smell scallops.

Step 2: wash the shrimps and set them aside. In fact, it will taste better with sea rice, but the calcium content of shrimp is high.

Step 3: clean the rice, put it into the rice cooker, add proper amount of water, and press the cook button.

Step 4: add scallops, shrimps and two pieces of pickled ginger after boiling. It's OK to cut two pieces of ginger without soaking ginger.

Step 5: Chop parsley and carrot and set aside.

Step 6: after the porridge is cooked, add celery and carrots, stir well and cook for 5 minutes.

Step 7: finally add a little white pepper and salt into the porridge, and the porridge will be cooked.

Materials required:

Scallops: 40g

Dried shrimps: 10g

Parsley: 30g

Carrot: 20g

Rice: 130g

Salt: right amount

White pepper: right amount

Pickled ginger: 2 tablets

Cooking wine: moderate

Note: shrimp itself is salty, so do not add too much salt.

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Gan Bei Zhou