Ingredients
1 measuring cup of brown rice + pearl rice
3 salted duck kidneys (duck gizzards)
Appropriate amount of scallops
Appropriate amount of dried lilies
2/3 measuring cup of yellow millet
Appropriate amount of barley kernels
Appropriate amount of barley seeds
5g salt< /p>
Water 2500ml
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Step 1
Prepare the ingredients. Wash the salted duck kidney and soak it one night in advance. Set aside. Mix other ingredients except salted duck kidney, wash and drain.
Step 2
Use appropriate amount of oil and mix well. Only in this way will the cooked porridge be fragrant. And the rice Easier to bloom. Make the porridge thicker and smoother.
Step 3
Add enough water to the pot and bring to a boil. Add the rice and salted duck kidneys to the boil. Cook over high heat until half After an hour, observe that the porridge water begins to turn white. The rice grains are enlarged and some have cracked. Turn to low heat and simmer for an hour.
Step 4
When it cooks for 40 minutes, remove the salt. Remove the duck kidneys and cut them into thin slices. Be careful not to burn your hands. Cut the kidney slices and pour them back into the porridge to continue cooking. When the time is up, turn off the heat. Season with salt and pepper. A bowl of delicious porridge is ready!
Tips
1. Salted duck kidneys and scallops can be bought in grocery stores. Just buy small scallops for cooking porridge. There is no need to add more. The big and expensive kind.
2. After simmering for an hour, when the porridge turns into porridge, add more water. This is because it is easier to cook the rice grains with less water first, and the rice grains will explode. Add more water and bring to a boil, and the rice grains will completely disperse. Wait until the porridge becomes porridge. After cooking it, you will find that the porridge will be particularly thick, soft and smooth. This kind of porridge is the most delicious. Cantonese porridge has this taste. If you don’t like Cantonese porridge, you can skip it!