Recipe: Scallop porridge

Home Cooking Recipe: Scallop porridge


Scallops, also known as scallops, are mainly used to supplement the minerals such as zinc and other nutrients needed by the baby. The most important thing is to use it as a food, but to avoid seasonings.



  1. Scallops need to be foamed half a day to one night in advance, first cleaned, then shredded into a small pot, cut two pieces of ginger, two broken green onions, a spoonful of wine to go to the simmer, add half a pot of blister hair. Rice can be washed and washed for one to two hours in advance, it will be easier to boil, not foaming.

  2. After the hair is made, the scallops become white and soft, and the ginger onions are pinched out and thrown away. Open the fire and boil the scallops, change the lid of the fire and let the scallops evaporate.

  3. After boiling for 10 minutes, add the soaked rice to the boil, and occasionally stir the bottom of the pot with a spoon to avoid the shabu-shabu.

  4. At this time, the shrimp can be washed and chopped, the carrots are chopped, and the shallots or green leafy vegetables are chopped for use.

  5. After the rice is boiled, change to medium heat and cook for a while. After you have cooked the rice, you can put in the chopped carrots and shrimps, continue to cook, do not cover the lid.

  6. Cook until the soup becomes thick, and you can put the shallot or greens with a grunt, stir it, turn off the lid and cover the lid to cook the onion. After a while, you can have a meal!


This rice cooker can also be used, it is just a little troublesome and always open the lid. The scallops of scallops and shrimp are sufficient, and no salt or other seasonings need to be placed. It is better to use celery, shallot, rape and cabbage in green vegetables. Do not put coriander, it will affect the taste of porridge.

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