Scallops, shrimps and vegetables congee-You Are Foodie

By Osmond
13

Scallops, shrimps and vegetables congee

Main Ingredients

Glutinous rice A moderate amount
Carrot A moderate amount
Sweet corn kernels Semiradical
Fresh Red Shrimp 200G
dried scallop 30g

Auxiliary Ingredients

chopped green onion appropriate amount
Minced garlic appropriate amount
Ginger powder appropriate amount

Seasonings

salt appropriate amount
Cooking wine appropriate amount
salad oil appropriate amount

At present, there are two kinds of scallops on the market, one is pure light scallops. Pure light scallops refer to dried scallops that do not add any salt and only preserve the original saltiness of sea water. This kind of scallops has good dryness. The other is salted scallops, which have been marinated with a small amount of salt in the process of drying, and feel wet overall.

Step 1 . First soak the scallops for three hours, then shred them by hand.

Step 2 . Remove the shell of the red shrimp, clean it, and then cut the shrimps into sections.

Step 3 . Prepare sweet corn kernels and diced carrots.

Step 4 . Heat the pan with oil, add garlic, ginger and chopped green onion, and fry until fragrant.

Step 5 . Stir fry scallops and shrimps.

Step 6 . Pour in some cooking wine.

Step 7 . Stir fry corn and carrots until cooked.

Step 8 . Put a third of scallops, shrimps, corn and carrots into a bowl.

Step 9 . Add glutinous rice porridge cooked half an hour in advance and mix well.

Step 10 . Add some salt to taste, and continue to simmer with low heat until the congee is thick.

Step 11 . Sprinkle with scallions, stir and serve.

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