Water 12 cups

Rot bean curd 2 small sticks

Scalliphyllum 10 pcs

Salt a little

Oil a little

- Steps -

1.Soak the rice for 1 hour, add a little bit of oil in it while soaking.

2. 12 cups of water in a casserole dish, bring to a boil, add the soaked rice to the casserole dish, and when it comes to a boil, turn down the heat and stir a few times clockwise.

3. Soften the bean curd bamboo and rinse the scallop in advance. Add the bamboo and scallop to the porridge in step 2. Simmer over low heat for 1-1.5 hours, stirring clockwise from time to time, and when the rice blooms, add a little salt. Stir well and turn off the fire.

- Tips -

1, the rice should be soaked in advance, add a little oil to soak the rice will be more tender; 2, the ratio of rice and water is 1:12, less water dry, more water thin; 3, the porridge should be simmered on low heat for more than 1 hour, to be the rice blossomed, porridge inside the water is not too much and not too little, it is ready.