Tremella Seafood Porridge

Overview

I originally wanted to cook seafood porridge, but when I saw the leftover white fungus from the sugar water, I added some. The porridge was unexpectedly soft and glutinous, and it was great.

Tags

• porridge
• cooking wine
• haimi
• rice
• tremella
• waxy corn residue
• yao zhu
• carrot
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Let the seaweed and scallops marinate overnight, mix with cooking wine and steam for 15 minutes. Chop some carrots and white fungus and set aside. (Yao Zhu and Haimi forgot to take pictures (*^__^*) hehe...)

   

2. 2 Add a little glutinous corn residue to the rice and wash it thoroughly. Eating some whole grains is good for your health. It is best to soak the rice for about 1 hour.

   

3. 3 Put the rice into the rice cooker, add dried shrimps, fresh ginger slices and scallops to cook the porridge.

   

4. 4 After the porridge has simmered for 15 minutes, add chopped carrots and white fungus.

   

5. 5 When the porridge is cooked to your preferred consistency, add a little salt and white pepper to taste.