How to make scallop casserole porridge

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  1. Prepare fragrant rice and glutinous rice in advance and soak for 1 hour.

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  2.Take a casserole, put rice in it, pour in water, cover it, and cook it over high heat open.

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  3. After the pot is boiled, turn to low heat and simmer slowly, and cover with a lid.At the same time, you can prepare the ingredients.

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  4. Prepare other ingredients.Scallop meat, peas, corn, onion, ginger, and coriander.

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  5.Cut the onion, ginger and coriander and set aside.

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  6.Cut the corn kernels from the corn and set aside.

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  7. When the porridge is cooked until 7 mature, add peas and corn kernels, stir evenly, and continue Bring to a simmer.

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  8. Marinate the fresh clam meat, add seasoning oyster sauce, light soy sauce, salt and cooking wine , green onion, ginger, black pepper.

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  9. Stir evenly and marinate for 5-10 minutes.

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  10. When the peas and corn kernels are ripe, add the green onion and ginger and stir evenly.

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  11. Add salt, Maggi fresh soy sauce or rain and dew.

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  12.Add the marinated scallop meat and stir evenly.

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  13. Cover the lid and continue simmering over low heat, stirring occasionally to avoid burning the bottom.Simmer the scallop meat over low heat for 5-8 minutes.

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  14.Sprinkle minced coriander before serving.

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  15.Turn off the heat, stir evenly and serve!

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  16.A bowl of delicious and tender seafood casserole porridge is ready.

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  17. Especially suitable for autumn and winter, it is warm to dispel the cold, keep warm and nutritious!