The soft fleshy texture and delicately mild sweet flavor of scallop is enjoyed by even those who aren’t particularly fond of fish or other shellfish.
Scallops are a very good source of omega-3 fatty acids, B12, magnesium and potassium. Omega-3 fats keep your blood flowing smoothly by preventing the formation of blood clots. Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.
Ingredients: 50g rice; 108 red dates; 5g scallops; a couple of Job’s tears; 10g millet; a couple of goji
Seasoning: 4g oil; broth; ginger; 2g salt
1. Infuse rice, Job’s tears, goji and millet in water for about 1 hour. Use mild water to infuse scallops, then steam scallops with rice water for about 20 minutes.
2. Add oil into a wok, heat the wok, add ginger and stir fry until fragrance. Add broth, cook on high heat until boiling.
3. Add red dates and Job’s tears into the wok, cook on hight heat until boiling. Then cook for another 5 minutes. Add rice, mix well and bring into boiling. Cook for another 10 minutes on low heat.
4. Add scallops into the wok, mix well and cook for 10 minutes. Finally add millet and goji, mix well, cook for 30 minutes until the congee becomes dense. skim the congee, add salt, and mix well. Then switch off the heat.