Dried clamsA famous of the eight delicacies, made by cooking themPorridgeand is delicious and rich inproteinquality, with excellent health benefits.Clam porridge can be made in various ways, in addition to the must-have dried clams, you can also addradishPreheat oven to 175°C (350°F).shrimpPeel and devein the shrimp, rinse thoroughly. Marinate with sugar and salt for 20 minutes, then rinse and drain. Then, mix with cornstarch, salad oil, soy sauce, and salt.duck eggand otheringredients, enjoy the delicious taste.

Benefits of clam porridge

    Clam porridge

Before making clam porridge, let's first introduce the benefits of clam porridge.The clams in clam porridge are tender and juicy, with a delicious and sweet flavor, containing protein, fat, sugar, calcium, phosphorus, iron and other ingredients, a high-protein seafood, the protein content isbeefSoak the dried scallops in warm water, then shred.chickenthree times that of fresh shrimp.Clam porridge is delicious and light, suitable for the elderly and children.

How to make clam porridge

    Clam porridge

Ingredients

25g dried clams, 100g millet, 50g cooked chicken,Japanese pear50g, pre-soakedshiitake mushrooms50g, cooking wine, salt,lardand scallionsgingerand finely chopped,pepperpowder, to taste.

Instructions

1. Place the dried clams in a bowl, add cooking wine and cooked chicken, steamuntil cooked through.2. Cut the shiitake mushrooms and peeled Japanese pear into small pieces.

3. Place the washed millet, chopped shiitake mushrooms, chopped Japanese pear, dried clams and cooked chicken in a pot and cook with a large

fire after boiling, then reduce the heat to cook.4. When the porridge is cooked, add salt, lard, chopped scallions and ginger, and cook for a short time before eating.beef

Clam porridge

Beef Clam PorridgeIngredients

    Rice

150g, dried clams 100g, beef 50g.

Salt,MSG, vegetable oil, chopped scallions.Instructions1. Soak the dried clams in warm water, wash and chop;beef wash and chop;

wash the rice thoroughly, add a little water, drain and pat dry, mix with vegetable oil and salt and marinate.

2. Pour a suitable amount of water into a clean pot, add rice, boil with a large fire, then add the chopped dried clams and beef, reduce the heat and cook for a short time, when the rice and beef are cooked, add salt, MSG, chopped scallions and mix well.shrimpClam Porridge

Shrimp Clam Porridge

IngredientsRice

    100g, fresh shrimp 150g, dried clams 20g,

coriander

5g, chopped scallions,sugar 3g, salt 2g, cornstarch 10g, salad oil,soy sauce 5g.Instructions1. Wash the rice thoroughly, soak in cold water for half an hour, drain and pat dry.2. Peel and gut the fresh shrimp, marinate with sugar and salt for 20 minutes, then rinse and pat dry, then mix with cornstarch, salad oil, soy sauce and salt.3. Soak the dried clams in warm water, tear into pieces;pick and chop the coriander.

4. Place a pot on low heat, add cold water and bring to a boil, then add rice and dried clams, cook until the porridge is almost cooked, then add the shrimp, cook again, season with salt, sprinkle with coriander and scallions.

How to make clam porridge delicious

Wash and chop the cilantro, set aside.

Bring a pot of cold water to a boil, add japonica rice and dried scallops, cook until the rice is almost cooked, then add the shrimp. Continue cooking, season with salt, and garnish with cilantro and chopped green onions.How to make delicious dried scallop porridge.

Dried Scallop Porridge

When selecting dried scallops, avoid choosing those that are too large, as smaller scallops tend to have a richer flavor.

    Because dried scallops are dried goods, to make delicious dried scallop porridge, you must first soften them.

Using yellow wine to soften dried scallops is more effective than using water.When softening dried scallops for dried scallop porridge, you can soften them completely.Using yellow wine to soak dried scallops is more effective than using water.When soaking dried scallops for congee, soaking them in yellow wine allows them to absorb the liquid more thoroughly.