Dry scallop porridge is made as follows; Raw materials: dried yaozhu100g, rice100g, ginger, water and salt. Specific steps: wash rice and yaozhu. Peel ginger, wash and slice; Put the washed rice, yaozhu and ginger slices into the pot together; Adding proper amount of salt; Adjust the fire for 2 hours; Serve with a spoon.

Yaozhu, commonly known as scallop, is the stigma meat of Jiang Yao (shellfish) (that is, its adductor muscle). Because they are generally dried in the sun, they are also called dried scallops and scallops. Because pry open a Jiang Yao, you only get a small lump of scallop the size of a little finger tip, so in ancient times, this is a treasure. You can buy it in the supermarket now, but the really good and big scallops are still not cheap. Scallop is flat and salty, nourishing yin and blood, benefiting qi and strengthening spleen; Indications: eating in the abdomen, polydipsia, yin deficiency and strain. Scallop, rich in protein and a little iodine, is delicious. It is very delicious when used for cooking. The common one is dried scallop porridge. Simple can be scrambled eggs with soaked scallops, boiled scallops with radish to make vegetable soup.