Bok Choy, Tomato and Dried Scallop Congee

Taste: Salty and Fresh; Cooking Method: Boiling; Time: One Hour; Difficulty: Simple.

Steps for Cooking Bok Choy, Tomato and Dried Scallop Congee

Wash an appropriate amount of rice and soak it in water for 10 minutes.

Pour the washed rice into a pot, add the pre-soaked dried scallops, and I used a pressure cooker. For the convenience of taking pictures, there is less water. Add a small amount of cooking oil.

After cooking, wait for the pressure to release naturally before opening the pot.

Add salt and chicken bouillon powder, and stir well.

Cut the bok choy into shreds and cut the tomato in half.

First put the root of the bok choy and the tomato, boil it and then add the green leaves of the bok choy. Finally, taste it.

Serve and enjoy.