Yao Zhu Porridge
Overview
On the way to pick up her daughter from school, she suddenly said, "Mom, I really want to eat that salty porridge you made!" After finishing her homework in the evening, I started cooking porridge. Who said I was her child's mother? Motherly love is overflowing! Ah! Ah!
Tags
Ingredients
Steps
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Pictures of prepared ingredients
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After washing the rice, add an appropriate amount of water. It depends on personal preference. If you like it thicker, add less water, if it is thinner, add more water, and then add the scallops. I cooked it at night and didn't soak it. If you don't like it, you can soak the scallops first. Put the soaked water directly into the pot to cook the porridge, so you don't need to add cold water.
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The salted duck eggs are placed directly inside. Cantonese people told me that they usually put the salted duck eggs in their shells. After they are cooked, they take them out and peel them, crush the egg whites and yolks, and then put them in a pot to cook. I have a pressure cooker and it’s troublesome to take it out halfway, so I just put it in!
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My daughter had leftover boiled shrimp for lunch. Based on the principle of shameful waste, I changed the knife and put it in
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Cover the pot, turn the heat down to low for half an hour, then turn off the heat and simmer for ten minutes. Then open the lid, crush the egg yolk with a spoon, and stir the porridge constantly, so that the porridge will be smoother and more viscous. Take out of the pan, sprinkle with green onions, and eat!
