Nutrition of scallops:

Dried scallops are rich in sodium glutamate and have a very fresh taste. It has the functions of nourishing yin and nourishing the kidneys, harmonizing the stomach, and can treat dizziness, dry throat, thirst, constipation, hemoptysis, and weakness of the spleen and stomach. Regular consumption can help lower blood pressure, lower cholesterol, and improve fitness. According to records, scallops also have the effects of anti-cancer, softening blood vessels, and preventing arteriosclerosis.

Ingredients

Main ingredients: 50g millet, 50g rice porridge;

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken legs, appropriate amount of scallops, appropriate amount of cress, Appropriate amount of pepper

Scallops and shredded chicken porridge

1. Mix the rice and put it in the casserole

2. Add a few drops of salad oil, add some salt, follow 1:10 Increase the amount of water, set the time to 90 minutes, and activate the porridge button

3. Remove the bones and skin of the chicken thighs, cut the meat into thin strips, marinate with salt, pepper, a little oil, and cornstarch for 10 About minutes

4. When the porridge is cooked for about 60 minutes, add the scallops and continue

5. Add the shredded chicken for about 15 minutes

6. Before starting the pot Add some pepper, chicken essence, and sprinkle with water celery particles

Tips

Dance language:

1. Do you feel it is very smooth? The longer the porridge is boiled, the better the taste will be.

2. In addition, the ratio of water to 1:10 is just right for everyone

3. Pepper and celery particles are necessary. It adds a lot of flavor and can ward off cold

4. Adding some oil and cornstarch to marinated chicken can make the meat taste more tender