Required ingredients: 1/2 abalone, 3 slices of ginger, 2 green onions, 2 pieces of chicken, 2 taels of enoki mushrooms, 1 shiitake mushroom, 2 sprigs of celery, 1/2 cup of rice.

Marinade: 1/4 tbsp salt, 2 tsp Chai Fish MSG, 2 tsp white pepper, 2 tsp sesame oil.

1: Wash abalone, soak in water for about 1 day (can be refrigerated), then add ingredients.

2. Cook the abalone for about 2 to 3 hours at low heat until the abalone softens, then turn off the heat and soak for another half day, then remove the abalone and cut into thin slices for later use.

3, the material is washed, chicken sliced, enoki mushrooms cut into sections, sliced mushrooms, celery and other minced spare.

4, wash the rice and add 4 cups of water, first boil over high heat and then change to low heat to simmer, then add abalone slices and chicken slices to continue to cook for about 30 minutes and then add the enoki mushrooms, shiitake mushrooms, celery, and all the seasonings can be mixed and cooked.

Abalone congee practice two

Raw materials: dried abalone, salt, ginger, scallions and so on.

1, small dried abalone, to soak for more than 24 hours, after cleaning.

2, cut into rice-sized crushed, ginger with to shoot sprinkle.

3, sticky rice about 3 two or so washed.

4, a large bowl of broth; rice into the casserole, pour the broth cover the lid using high heat to boil.

5, open the pot and pour abalone and ginger and change to a small fire to cook slowly, see the rice grains stretch after turning off the fire and cover the lid smothered for 15 minutes, and then open the fire to cook until the rice blossomed and thickened. When the porridge is ready, season with salt and sprinkle with scallions to serve.