The recipe for dried scallops and white glutinous rice soup

Health benefits

Huangcai: dispelling wind and pain, dispersing blood stasis and reducing swelling, and promoting muscle growth

Dried scallops: nourishing yin

Ingredients and materials

10 grams of yellow cauliflower

40mg dried scallops

100g white glutinous rice

A little salt

A little scallion

The recipe for dried scallops and white glutinous rice soup

1. Close up.

2. Prepare the materials. Soak dried scallops in clean water for 2 hours and yellow cabbage for 1 hour before making.

3. Cut the yellow cabbage into small pieces with a knife.

4. Add a little hot oil and stir fry the yellow cabbage.

5. Add dried scallops and stir fry with a little salt.

6. Immediately add a pot full of water and simmer over medium heat for 10 minutes.

7.At this point, use another basin to hold clean water for later use.

8.After boiling the soup for 10 minutes, gently put the white glutinous rice into the water. After 2 seconds of wet water, immediately pick it up and put it into the pot.

9. When adding white glutinous rice, do not overlap and allow the hot soup to fully contain it. Do not touch wet white glutinous rice with any tools.

10. Cook until the white glutinous rice floats up and becomes elastic, allowing it to be picked up and scooped up freely. At this point, the production is complete.

11. Pour into a large bowl and sprinkle with chopped scallions.

12.A traditional delicacy imprinted in childhood memories has reappeared!

Tips

White glutinous rice is fragile, so try to keep it as round as possible during production.

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