Introduction.
Have some porridge, something soupy is more nourishing. By the way, consume the frozen tamari.
Although the rice cooker is very convenient to cook porridge, but the need to soak those things in advance still makes people procrastinate again and again. With nothing else to do over the weekend, or not wanting to do anything else or nothing at all, I dove headfirst into the fridge and cleaned out the freezer. Fished out the packet of tamari and finally made up my mind to make porridge.
Do not want refined white rice, although the texture will be better, simply use millet, that box does not seem to see much less. Millet boiled until soft and melted, coupled with the fresh flavor of dried scallops and tamarind, it is really good. Only seems to be less water, slightly dry 。。。。
Ingredients
dried scallops: 20, tamarind: 10, dried mushrooms: 5 grams, millet: 50 grams, barley: 20 grams, salt: moderate, chopped green onion: a little, ginger: 2 slices, water: moderate
Steps
Step 1: Ingredients: 20 dried scallops, 10 tamarinds, 5 grams of dried mushrooms, 50 grams of millet, 20 grams of Job's tear grains, salt, a little green onion, 2 slices of ginger and water.
Step 2: Soak the dried mushrooms, dried scallops and mussels in water.
Step 3: Wash and dice the mushrooms.
Step 4: Remove the impurities of the mussels and wash them together with the dried scallops.
Step 5: Wash millet and barley twice.
Step 6: Put into the inner pot of rice cooker, add ginger and water.
Step 7: Cover the lid and select the porridge cooking function.
Step 8: Start it up.
Step 9: End of porridge cooking.
Step 10: Turn off the machine, remove the lid.
Step 11: Serve, add salt, sprinkle chopped green onion and serve while hot.
Tips
Feel free to adjust the ratio of ingredients.
Salt can also be added along with the ginger.
Rice cooker can be replaced with other cookware.