a bowl of rice

Scallop number

Some fresh mushrooms

shredded meat

Appropriate amount of yellow rice wine

Proper amount of raw flour

Break some fine celery.

Appropriate amount of white pepper

Proper amount of salt

monosodium glutamate

Step 1

1. Rice is frozen in the refrigerator in advance, and the frozen rice grains are easy to boil and bloom. Take the rice out of the refrigerator, wash it, pour water, and then pour a spoonful of salad oil and mix well (this will make the porridge more fragrant). It is best to soak scallops one night in advance, and add some yellow wine to the water to remove the fishy smell. 3. Slice fresh mushrooms, slice celery and slice ginger. 4. Add a little salt and water to the shredded lean meat, stir and mix in some raw flour.

Second step

Boil the water in the pot (the amount of water is 13 times that of rice, and if it is a bowl of rice, pour 13 bowl of water), then pour in the pre-soaked rice, then turn the heat down and keep boiling. In this process, be careful not to let the rice stick to the bottom of the pot and burn it.

Third step

Boil the porridge until it is slightly thick, add sliced mushrooms, scallops, ginger slices and a little yellow wine, boil it, add salt and monosodium glutamate, and adjust it to suit your taste.

Fourth step

Take another oil pan and stir-fry the shredded lean meat.

Step five

Pour the fried shredded lean meat into the porridge, boil it, and finally sprinkle with fine celery and white pepper.

Step 6

A bowl of delicious and warm scallop and lean mushroom porridge is ready.

skill

Stir the porridge from time to time, and be careful not to paste the pot.