Ingredients with Measurements:
- 1 cup of rice
- 6 cups of water
- 2 pieces of dried scallops
- 20g of hasma (dried snow fungus)
- 1 tablespoon of ginger, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. Soak the dried scallops in warm water for 30 minutes until they become soft.
3. In a pot, bring the rice and water to a boil over high heat.
4. Once boiling, reduce the heat to low and add the softened scallops, hasma, and minced ginger.
5. Stir occasionally and let it simmer for 30-40 minutes until the rice has broken down and the porridge has thickened.
6. Add soy sauce, sesame oil, salt, and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
5. Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 3g
- Carbohydrates: 40g
- Protein: 5g
Substitutions for ingredients:
- Dried scallops can be substituted with dried shrimp or dried anchovies.
- Hasma can be substituted with other dried mushrooms or seaweed.
Variations:
- Add diced chicken or pork for a meatier version.
- Add vegetables such as carrots, corn, or peas for a more nutritious porridge.
Tips and tricks:
- Soak the dried scallops in warm water for at least 30 minutes to soften them before adding to the porridge.
- Stir the porridge occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to your liking.
Storage instructions:
- Store leftover porridge in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the porridge in a pot over low heat until heated through.
Presentation ideas:
- Serve the porridge in individual bowls and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with Chinese doughnuts or steamed buns for a complete meal.
Suggested side dishes:
- Steamed vegetables or stir-fried greens
Troubleshooting advice:
- If the porridge is too thick, add more water to thin it out.
- If the porridge is too thin, let it simmer for a longer time until it thickens.
Food safety advice:
- Make sure to soak the dried scallops in warm water for at least 30 minutes to remove any impurities.
Food history:
- Hasma and dried scallop porridge is a traditional Chinese dish that is often served as a nourishing breakfast or as a remedy for colds and coughs.
Flavor profiles:
- The porridge has a mild and comforting flavor with a slight sweetness from the hasma and umami from the dried scallops.
Serving suggestions:
- Serve the porridge hot for a comforting and nourishing meal.
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Region: Chinese