Raw materials:

Scallops (or fresh shrimp, clams, etc. ), mushrooms, radishes, diced pickles (sold in supermarkets), celery, medlar, rice.

Exercise:

1. Wash the rice first and soak it for an hour. Other materials are cut into pieces for use.

2. Cook the rice in a cold water pot with low fire, stirring constantly in the middle. Or put a spoon to avoid dropping the pot.

3. After half an hour, add all the ingredients, such as a little salt, and the chicken essence can continue to simmer for ten minutes.

Pork floss preserved egg porridge

Raw materials:

Rice 150g (preferably northeast rice), lean pork 50g (preferably leg meat), Jiang Mo 15g, 2 preserved eggs, chopped green onion, 1 teaspoon of water, cooking oil (5ml) and salt.

Exercise:

1. After washing rice, soak it in water with a little salt and cooking oil for 30 minutes. The oil added when soaking will be integrated with porridge when cooking, so don't worry about being greasy. If you break the rice with a blender in advance, the porridge will be more delicate and sticky.

2. Boil the lean pork in boiling water until it becomes discolored, and take it out, without the water in cook the meat;

3. put enough water in the pot, about 2000ml. After boiling, add soaked rice, 1 chopped preserved eggs, blanched lean pork and Jiang Mo to boil together;

4, cover the lid and turn to low heat to keep the porridge slightly open and simmer 1 hour. Pay attention to frequent stirring to avoid porridge touching the pot, and also pay attention to porridge overflowing;

5. When the porridge becomes sticky, remove lean meat and grind it into filaments with chopsticks;

6. Put the shredded lean meat and another preserved egg cut into small pieces into porridge, cook for 10 minute, add salt to taste, and sprinkle with chopped green onion when eating.