Rice
by CookWhatHK0 saved
Dried Scallop Congee simmers rice mashed with century egg, then folds in dried scallops and cooks low until smooth and savoury.
Rinse the rice, then add 1 century egg and 1 tsp oil.
米洗淨後，加入皮蛋 1 隻及 1 茶匙油。
Mash the century egg by hand and mix it evenly with the rice.
用手將皮蛋揸爛，與米攪勻。
Once the water boils, add the dried scallops and simmer the congee over low heat for 40-45 minutes, stirring occasionally to prevent sticking.
水滾後加入瑤柱，用慢火將粥煮 40-45 分鐘，中途要攪拌幾下防黐底。
Once the congee is smooth, season with salt and serve.
粥煮到綿滑後，加鹽調味即可。
