Scallop and Shrimp Porridge

Scallop 5	Rice 80g
Ginger 5 grams	Green beans 20 grams
Diced carrots 20 grams	White pepper 1g
Sesame oil 2 grams	Water 800g
sugar 2 grams	Songxianxian 3g
Light soy sauce 5g	Crab leg mushroom 30g
Green cabbage leaves 20g	Shrimp 50 grams

How to make scallop and shrimp porridge

Step 1

Refrigerate and soak the scallops three hours in advance for later use. Use gloves to handle and dice the yams and dice the carrots. Wash other ingredients and set aside, chop green cabbage leaves

Step 2

Add 800 grams of water to the pot, bring to a boil, add 80 grams of rice, stir and cook over medium heat until thick. Add light soy sauce and sugar to taste

Step 3

Add scallops, shrimps, yam, shredded ginger, green beans, carrots, crab leg mushrooms, and pour them all into the pot. Cook over medium heat for three minutes. Keep stirring.

Step 4

Finally, add the green cabbage leaves, stir evenly, and add loose fresh sesame oil. Adults can add white pepper mainly to remove the fishy smell and increase the freshness, but children can choose not to add it.

Step 5

Finish Cooking tips for scallop and shrimp porridge