Scallops, chestnuts and lean meat Congee with crispy dried shellfish

2024-04-21 21:32:39 974

Scallops, chestnuts and lean meat Congee with crispy dried shellfish
A bowl of good Congee cooked to Kung Fu is light but not weak. It can make you warm from hand to foot, from mouth to stomach< Br>

Details of ingredients

  • rice100g (Northeast rice is better)
  • ScallopsAbout 15 pills
  • Scallionsa little
  • gingera little
  • Clear waterSufficient quantity (my ratio is 1:10)
  • edible oilA small amount (for crispy fried dried bass) 3
  • saltA little (2)
  • Cooking wineA small amount (for soaking scallops) 1
  • black peppera little
  • corn starcha little
  • Spicy salta little

Technique

  • difficultySimple
  • workmanshipcook
  • tasteother
  • timeThree hours

Steps to make Scallops, chestnuts and lean meat Congee with crispy dried shellfish

  • 1. Prepare rice, chestnuts, cooking oil, and salt;
  • 2. Clean the rice thoroughly. When washing rice, be careful not to rub it, just gently move the rice grains in one direction, and drain the water after washing;
  • 3. Add salt and cooking oil to the rice. Here, I use olive oil. Mix well and soak in water that is basically level with the rice for more than 30 minutes;
  • 4. Prepare lean meat, scallions, ginger, and scallops;
  • 5. Clean the scallops thoroughly, pour in cooking wine 1, soak until the scallops swell;
  • 6. Peel and break chestnuts into small pieces;
  • 7. After washing the lean meat, cut it into small cubes and add peeled and sliced ginger shreds;
  • 8. Add black pepper, 2 salt, corn starch, and 2 oil to the diced lean meat, mix well with your hands, and marinate for later use;
  • 9. Add clean water to a clay pot, bring to a boil over high heat, then pour the pickled rice into the pot and gently stir with a spoon to disperse;
  • 10. After boiling over high heat, continue cooking uncovered for about 20 minutes until the rice grains expand and no longer appear transparent;
  • 11. Take half or 2/3 of the scallops with good growth and put them into Congee (be careful not to pour cooking wine into it);
  • 12. Put in the crushed chestnuts, bring them to a boil over high heat, then reduce the heat and cover to continue cooking. Stir occasionally in the middle to prevent bottoming;
  • 13. In the process of cooking Congee, we will deal with the remaining scallops: take out the soaked scallops and tear them into shreds. Cut a few more ginger shreds;
  • 14. Put a little oil in a non stick pot and stir fry ginger shreds until fragrant;
  • 15. Remove the shredded ginger and pour the dried scallops into the pot. Stir fry slightly until evenly distributed, then slowly fry over low heat;
  • 16. Fry until the dried scallops turn golden yellow, all the water evaporates, and many large bubbles emerge from the pot. Turn off the heat;
  • 17. After cooling slightly, sprinkle a little salt and pepper on top and set aside;
  • 18. About 40 minutes to an hour later, the Congee has been boiled very thick, and the rice grains are almost invisible;
  • 19. Put the marinated minced meat into the pot, gently stir with chopsticks to disperse. If the minced meat changes color, immediately turn off the heat;
  • 20. Taste the taste, add an appropriate amount of salt according to your taste, and finally sprinkle with scallions;
  • 21. Put it into a bowl, add some crispy dried bass, and you can eat it.
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