Mushroom scallop porridge. This basic congee recipe is a great starter for those of you who want to make the classic Chinese rice porridge at home. It is rich with umami flavor from dried shrimp, dried scallops, and shiitake mushrooms. The congee is a great meal for breakfast, lunch, or dinner!
This Minced Pork and Dried Scallop Porridge is definitely a Cantonese style congee. Minced or ground pork lends flavor and texture while dried scallops provide sweetness to the congee. Soak with rice wine or 花雕酒 for about an hour. You bring about steaming devil Mushroom scallop porridge using 6 technique so 1 steps. Here you go arrive.
procedure of Mushroom scallop porridge
- Prepare of Straw Mushroom (chopped).
- Prepare of Scallops (chopped).
- Prepare of Brown rice.
- You need of Chicken Essence.
- It's of Salt.
- You need of Pepper.
This helps to fluff up the rice in the congee. Pull apart the soaked scallops by hand, discarding the small tough outer piece. Add everything into the pressure cooker, including the mushroom and scallop soaking water (leaving out the bits at the bottom), except the green part of the green onion. Use your hands to break each scallop apart into strands.
Mushroom scallop porridge process
- Wash rice. Add chicken essence, water and fill to the brim. Set to boil and simmer for at least 30minutes.
With that, I actually prepared a Dried Scallop and Pumpkin Brown Rice Porridge from Kinmemai Better Brown rice and it was so so proven right. The distinguishable toughness of traditional brown rice wasn't in existence at all and compiled with fragrant scallops and healthy pumpkin, this porridge is geared with all the taste it deserves. You should soak your Dried Scallop overnight. Oil then add in the Ginger and Garlic. Asian-style rice porridge has many names and countless variations, but in every instance it is a simple, comforting dish for breakfast or any time of day.