Main ingredient: scallop 100g, glutinous rice 50g, rice 150g

Accessories: salt suitable

Steps

1, will be the rice and glutinous rice first mixed together.

2, then it's time to wash it with water.

3. Pour water into a pot and boil it, then put the cleaned rice into it.

4, when the rice is thickened, put the cooked scallops into it.

5, and then in the pot before putting some goji berries, add some salt for seasoning can be.

Nutritional value of dried scallop congee

Dried scallop inside is very rich in glutamic acid, the flavor is very fresh, it will make the fishy taste smaller, we use dry scallop to do congee, you can retain the nutrients inside the scallop very well, you can make the meat inside the freshness of the flavor penetrate into the congee inside, eat up the very sweet and tasty, make the nutritional value is also become higher.

Dried scallops contain a variety of nutrients that our body needs, which is rich in protein, riboflavin, carbohydrates and calcium, phosphorus, iron and other nutrients. Protein content is higher than we often eat chicken, duck and fish protein, and dried scallops inside the mineral content is very rich, compared to the so-called shark's fin and bird's nest are high, so we often often is to consume some of the nutrients can be a very good supplement to our body needs, and the taste is very good.

Dried scallops is also a more valuable Chinese medicine, we can use it to help nourish the yin and tonify the kidney, and the stomach and regulate the middle, for the alleviation and treatment of the spleen and stomach weakness, dizziness, consumptive coughing, dry throat and thirst and other symptoms. We often eat some in our normal life can help reduce blood pressure and cholesterol, good tonic and strong body, and for softening blood vessels, to prevent atherosclerosis, anti-cancer are very good effect, we should eat some in moderation.

How to eat dried scallops

Dried scallops baby vegetables

Main ingredients: dried scallops 20g, baby vegetables 600g

Supplementary ingredients: sugar 1/2 spoons, salt 3/4 spoons, 2 spoons of cooking wine, ginger 8g, scallions 5g

Steps

1, will be dried scallops cleaned, put it in a bowl, in which half a bowl of water poured into the soak 2 hours, and then pour 1 spoon of cooking wine, 3 grams of ginger slices, in the pot with high heat steaming for 20 minutes.

2. Wash the baby vegetables, then cut them into 8 pieces with a knife.

3. Then slice the green onion and the rest of the ginger.

5, start a frying pan, in which the onion and ginger slices to burst incense.

6, and then the baby vegetables into the baby vegetables, and then the dried scallops and soaking water are poured into the pot.

7, and then pour half a bowl of water, put the right amount of salt and sugar and cooking wine.

8: Once it comes to a boil over high heat, cover and cook over low heat for 10 minutes.

Dried scallop congee with preserved egg

Ingredients: 100g rice, 50g dried scallop, 1 preserved egg, 1 tsp finely chopped green onion, 1 tsp shredded red bell pepper, 2g each of salt and chicken broth, a little pepper and sesame oil.

Practice: Wash the rice, soak it for half an hour, then pour in water and cook for 40 minutes, wash the dried scallops, soak them softly, then put them in the congee and cook for 10 minutes, cut the egg into crescent shapes, cut the green onion into pieces, put the egg in the congee and cook it for 5 minutes, add the right amount of salt, sprinkle some green onion and red pepper wire and then you can do it.

How to soak dried scallops

We have to soak dried scallops before making, so that the operation is relatively simple, we can be 8 hours in advance with hot water soak, if we can pinch the fingers open, it is soaked, you can enter the dish, you can also wash it with cold water, and then it is sized to the inside of the bowl, in which poured into Appropriate amount of onion and ginger, cooking wine and fresh soup, and then it is in the cage drawer inside the steam for about 2 hours, until we can gently pinch with our hands into a shredded can be with the original soup into the dish.

When we soak dried scallops, you can use steam, steam hair and hot water is very similar, and steam is the use of water vapor to conduct heat, to avoid contact with a large amount of moisture and dry products, so as to maintain the fresh taste of dried products and to maintain the integrity of the raw material itself in shape is a very good effect and role. Everyone in the soaking time must be the outside of the edge of the fascia removed, otherwise it will be very much affect the taste, and soak the water is not to pour away, you can enter the dish together, very fresh.