Scallops, bean curd and ginkgo lean meat porridge

Scallops, bean curd and ginkgo lean meat porridge

Overview

Influenza is very common during this period, and those with children at home are prone to colds. After you have a fever, cook some clear porridge to reduce heat and nourish the stomach. This porridge is also suitable for people who stay up late and don’t have time to cook it slowly in a soup pot. You can put the ingredients in the pressure cooker before going to bed at night and make a reservation for cooking. Have a bowl in the morning to cleanse the stomach and reduce the heat. The saltiness of the scallops makes this porridge more delicious.

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Ingredients

Steps

  1. Prepare the ingredients, soak the rice in water, and soak the yuba and scallops in advance.

    Scallops, bean curd and ginkgo lean meat porridge step 1

  2. A little lean meat, sliced.

    Scallops, bean curd and ginkgo lean meat porridge step 2

  3. Chop into minced meat.

    Scallops, bean curd and ginkgo lean meat porridge step 3

  4. Chop the yuba, flatten the scallops with the back of a knife to make scallops, and flatten the ginkgo slightly.

    Scallops, bean curd and ginkgo lean meat porridge step 4

  5. Pour an appropriate amount of water into the pot, add the rice, scallops, yuba and ginkgo, boil over high heat for 10 minutes, then turn to low heat and simmer for half an hour.

    Scallops, bean curd and ginkgo lean meat porridge step 5

  6. After 40 minutes, when the rice is cooked, add a little salt to taste.

    Scallops, bean curd and ginkgo lean meat porridge step 6

  7. Paired with fried noodles, it tastes great.

    Scallops, bean curd and ginkgo lean meat porridge step 7