Yellow millet and abalone porridge
Overview
Recently, my child has a bad appetite, so I tried to learn how to make millet and abalone porridge. Watching her happily drink the porridge I made, I felt full of happiness.
Tags
Ingredients
Steps
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Selected organic yellow millet, washed and set aside
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New fish live abalone
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Add scallops, green onion, ginger, cooking wine and a small amount of water and soak for 20 minutes. First blanch the tube bones, pig's feet, and chicken bones in water. Put it into a casserole, add soaked scallops, fill a soup pot with water, add onion, ginger and wine seasonings to make a thick white soup, it will take about 4-6 hours
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While the soup is cooking, peel and steam the pumpkin, put it into a food processor, puree it, and set aside
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Use a knife to remove the shells from the abalone, remove the intestines and impurities from the abalone, wash them, and soak them in green onions, ginger, and cooking wine for 20 minutes.
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Boil water in a pot, add soaked abalone, and blanch for half a minute
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Remove the drum bones, chicken bones and pig's feet from the casserole, leaving only the thick soup. Add the washed yellow millet and boil it into porridge, which will take about half an hour. For the sake of health, I don’t keep MSG at home. In fact, the thick soup is already very fresh when stewed, so I only added a little salt to enhance the flavor.
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Finally add the blanched abalone and cook for another half minute before serving.
