Dried scallop, also known as dried scallop, is one of the "eight treasures of the sea", which is essentially a shellfish off the shell of the muscle of the dried products. Shellfish ingredients unique flavor substances to make its fresh flavor is very strong, such as sodium succinate organic acid flavor substances, there is a "dried scallop" alias, can be seen scallop (dried scallop) how strong the fresh flavor. The use of scallop in congee is also a good way to eat, we share the following Oh.
Scallop congee with mushrooms
Clean about 10 large scallops and soak them in water for more than an hour, wash about half a cup of rice and soak it in the same water, as well as wash and soak 3 mushrooms;
After the soaking time, tear the scallops into shreds, cut the mushrooms into julienne strips, and cut the ginger into julienne strips;
Next, if we are using the casserole dish to cook congee, we will use all the ingredients and rice together to cook the congee. The first thing you need to do is to add all the ingredients and rice to the pot, add more than three times the total amount of water, and then simmer for about 40 minutes after the fire boils. While the congee is cooking, you can prepare a lettuce or choy sum or something, shredded or chopped, and put it in the pot before cooking for 1 to 2 minutes. Then taste, add a little salt to taste.
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Besides the mushroom and scallop congee, you can also pick the white fruit, shredded chicken, shrimp and crab, pumpkin, pork tenderloin, and so on to use to simmer together. The basic principle is to match the ingredients without too much prominent flavor can be, seasoning similarly do not complex, too heavy, a little salt and white pepper, chopped celery and so on can be, if the masking of the natural fresh flavor of the dried scallops, it is a bit of a loss.
The fresh flavor of scallop is different from the general meat, fish and shrimp, interested partners can try to see, very fresh oh!