Cabbage, tomato and scallop porridge

Cabbage, tomato and scallop porridge

Overview

I really like to eat porridge, especially porridge with a little salty taste. For breakfast, I mostly eat bread or steamed buns. Too much sugar is not good for the body. So I sometimes cook some salty porridge to drink. It still feels pretty good. The amount I use is relatively small, and I make it according to the serving size of three to four bowls.

Tags

Ingredients

Steps

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

    Cabbage, tomato and scallop porridge step 1

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

    Cabbage, tomato and scallop porridge step 2

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

    Cabbage, tomato and scallop porridge step 3

  4. Add salt and chicken powder, mix well

    Cabbage, tomato and scallop porridge step 4

  5. Shred the cabbage and cut the tomatoes

    Cabbage, tomato and scallop porridge step 5

  6. Put the cabbage roots and tomatoes first, cook until boiling, then add the green cabbage leaves, and finally taste them.

    Cabbage, tomato and scallop porridge step 6

  7. Serve on a plate.

    Cabbage, tomato and scallop porridge step 7