Scallops, mussels, barley, millet porridge

Overview

It’s hot and I just want to drink porridge. Take out the scallops and mussels stored in the cellar and cook millet porridge. Habitually add barley, because the heat and humidity are unbearable. I am always too lazy to eat mussels, because it is troublesome to remove the internal organs of mussels. Scallops are the most trouble-free and can be soaked. But you can't always put it down, and destroy part of it when you think about it. The porridge on weekdays is either bland or sweet, and salty porridge is rare. In fact, it is good to use seafood to make porridge, which is salty, fresh and delicious.

Tags

• porridge
• home cooking
• old man
• breakfast
• students
• barley
• mussels
• scallops
• xiaomi
• chopped green onion
• ginger slices
• salt

Ingredients

Steps

1. 1 Dosage: 15 grams of mussels, 5 grams of scallops, 70 grams of millet, 30 grams of barley, a little ginger slices, a little salt, a little chopped green onion

   

2. 2 Wash and soak the scallops and mussels,

   

3. 3 Pick up and remove the impurities from the mussels,

   

4. 4 Wash barley and millet with water.

   

5. 5 Put mussels, scallops, millet, barley and ginger slices into the rice cooker pot, add appropriate amount of water,

   

6. 6 Close the lid, turn on the power,

   

7. 7 Select the porridge cooking function and start it.

   

8. 8 The rice cooker is finished working,

   

9. 9 Uncover,

   

10. 10 Dish out, season with salt and chopped green onion and serve.