Scallops, mussels and millet porridge

Overview

Drink some porridge, something soupy and watery is more moisturizing. Use up the frozen mussels by the way. Although it is very convenient to cook porridge in a rice cooker, the things that need to be soaked in advance still make people procrastinate again and again. I had nothing to do on the weekend, or I didn't want to do anything else or sit around, so I jumped into the refrigerator and cleaned out the freezer. I dug out the bag of mussels and finally made up my mind to make porridge. I don’t want polished white rice, although the taste will be better, so I simply use millet, and the box doesn’t seem to be missing. The millet is cooked until soft and combined with the umami flavor of scallops and mussels, it's really good. It just seems like there's less water and it's a little dry. . . .

Tags

• porridge
• home cooking
• breakfast
• summer recipes
• barley
• dried mushrooms
• mussels
• scallops
• xiaomi
• chopped green onion
• ginger
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 20 scallops, 10 mussels, 5 grams of dried mushrooms, 50 grams of millet, 20 grams of barley, appropriate amount of salt, a little chopped green onion, 2 slices of ginger, appropriate amount of water

   

2. 2 Soak the dried mushrooms, scallops and mussels in water respectively.

   

3. 3 Wash and dice the mushrooms,

   

4. 4 Remove impurities from mussels and wash them together with scallops.

   

5. 5 Wash millet and barley twice.

   

6. 6 Put into the rice cooker pot, add ginger slices and water.

   

7. 7 Close the lid and select the porridge cooking function.

   

8. 8 Start,

   

9. 9 The porridge cooking is over,

   

10. 10 Shut down, uncover,

    

11. 11 Take it out, add salt, sprinkle with chopped green onion and serve hot.