Scallop and Shrimp Seafood Congee

Taste: Savory; Cooking Method: Boil; Cooking Time: Several hours; Difficulty: Easy.

Detailed Steps to Make Scallop and Shrimp Seafood Congee

Prepare the ingredients for the seafood congee. Soak the scallops and dried silver anchovies in advance; slice the soaked shiitake mushrooms thinly; trim the shrimp and devein; dice the carrots; blanch the broccoli florets; chop the spring onions; mince the ginger.

Rinse the rice with water and mix with 3ml of cooking oil; in a clay pot, add 2000ml of water, bring to a boil, add the rice, cook until the grains start to bloom, then add the dried silver anchovies, reduce heat and simmer for 20 minutes.

Add the sliced shiitake mushrooms and minced ginger, continue to cook for 10 minutes.

Add the diced carrots, cook over high heat for 10 minutes.

Add the peas, continue to cook for 10 minutes.

Cook until the congee is slightly thick, then add the soaked scallops and cook for another 10 minutes.

When the congee is thick and fragrant, add the shrimp, simmer over low heat for 10 minutes. Add the blanched broccoli 2 minutes before turning off the heat, season with 3g of salt, 1g of white pepper, and 3ml of sesame oil. Garnish with spring onions before serving.

Your delicious Scallop and Shrimp Seafood Congee is ready to be served.