Ingredients for spinach scallop porridge: 20 scallops, 250g spinach, half a cup of japonica rice, half a cup of fragrant rice, a small amount of salt, a small amount of white pepper, an appropriate amount of sesame oil, a small amount of cooked shrimp skin, and eggs 1 egg.

Practice of spinach and scallop porridge

Step 1, scallop foam 1 hour, and wash for later use.

Step 2: Choose spinach, wash it, blanch it in water for 2 minutes and pick it up.

Step 3, cut into pieces for later use.

Step 4: Wash fragrant rice and japonica rice according to the ratio of 1 ratio 1, add 5 times of clear water, and put them into scallops to be sticky.

Step 5, add spinach, salt, white pepper, a handful of cooked shrimp skin, beat an egg flower and boil it.

Step 6, finally sprinkle with chopped green onion and drop in sesame oil! Ok, it's out of the pot, and it's delicious!