Premium Seafood Congee

Premium Seafood Congee

　　Ingredient Shopping: Dried scallops are also known as dried scallop meat. When selecting them, pay attention to their color. A golden-yellow surface and a golden or slightly brownish interior when opened are signs of freshness.

Ingredients: 2 dried scallops, 50g fresh shrimp, 50g clams, 2 cups of white rice.

Seasonings: 1/3 tsp shredded ginger, 1/4 tsp chopped scallions, an appropriate amount of crispy crackers, 1 tsp salt, a pinch of pepper.

Method: 1. Wash the rice, add water, bring to a boil, then reduce heat and simmer the congee. 2. Trim the shrimp's whiskers and legs, devein, then rinse. Rinse the clams to remove sand, blanch in boiling water, then drain. 3. Add ingredients 2 to 1, season with salt and pepper. Once all seafood is cooked, sprinkle in shredded ginger, chopped scallions, and crispy crackers.

Cooking Tips: Any type of seafood can be added, but it’s best to blanch it first before adding to avoid dirtying the broth. Stir continuously while cooking the congee. The technique is: stir a few times when adding boiling water, then cover and simmer over low heat for 20 minutes. Start stirring continuously around the 20-minute mark and keep stirring for about 10 minutes until the congee reaches a smooth and thick consistency, then serve.

Characteristics: Clams are cold in nature, so those with a habitually weak or cold spleen and stomach, or who suffer from diarrhea or loose stools, should avoid eating them; people with cold-induced stomach pain or abdominal pain should also avoid them.