How to make dried scallop porridge with ginkgo fruit?

Blink of an eye is the season of cold dew, the first to follow? Cold? The solar terms of the word, the temperature difference between morning and evening is large, but breakfast can not be ignored. As the temperature dropped, many mothers began to get tired of getting up to make breakfast. After all, the days are short and the nights are long, so everyone wants to sleep for a while before they have enough spirit to face their daily work and study. In fact, making breakfast can also be very worry-free and relaxed. Half of my breakfast is porridge. Rice is boiled into white rice soup, boiled with clear water to bloom, resulting in gum, smooth taste, and can be used with a variety of ingredients. Eating porridge for breakfast is no longer limited to millet porridge. Although millet is very nourishing, the taste of breakfast needs to be changed from time to time, and it can be eaten well if it is not greasy.

Baiguo yuba scallop porridge

Ingredients: 50g of yuba, 8- 10 of ginkgo, 50g of scallop, 0/00g of northeast rice, proper amount of water and a little salt.

Specific steps:

1. Prepare ingredients. Is this what Cantonese people say? Ginkgo? In fact, it is ginkgo. Have you ever seen ginkgo trees in autumn? Golden ginkgo leaves, like a fan, fall beautifully. The shell of this kind of ginkgo fruit is white, and it has a thin brown skin after peeling, which will be bitter. Better tear it clean. Peeled ginkgo biloba is light yellow and fleshy.

2. Prepare some northeast rice in the casserole, add some water and cook it into thick rice porridge. Northeast rice has good viscosity and rich rice flavor, which is most suitable for porridge. If you are worried about not having time in the morning, you can put it on? Rice porridge? This step is done in the evening in advance, and when it is cooked, the rice porridge can keep it in place.

3. Soak the yuba in clear water until it becomes soft, and then chop it up. Soak scallops in clear water, pat them flat or tear them into pieces with the back of a knife, pour them into cooked rice porridge with ginkgo, and simmer for 20 minutes. Cook until the yuba becomes soft and blends with the rice porridge.

Scallops have a faint seafood taste and a little salty taste, and there are bursts of salty taste during cooking.

Before cooking, add a little salt to taste according to personal taste. This bowl of gingko yuba scallop porridge is ready. Ginkgo biloba has the function of clearing away heat and reducing fire, yuba is rich in plant protein and scallop contains more calcium. The combination of these three ingredients makes the porridge smooth and smooth, which is very good. Especially for office workers who often stay up late, if they drink a bowl of porridge in the morning and clear their stomachs, their digestive function will naturally be fine, so don't worry about bad breath.