Chinese Food
Mustard porridge
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Half of the last little mustard in the yard at the end of autumn made Minnan mustard rice. The other half I made this porridge. A bowl of porridge on a cold day at the end of autumn is nutritious and warm.
Cooking ingredients
Cooking Steps
Step1:Blanch the bone soup and rinse. Add the bone soup and scallops into the pot. Fill half of the pot with water. Boil over high heat and turn to medium heat for 30 minutes.
Step2:Add rice and cook for 3045 minutes until the rice is soft.
Step3:Wash the mustard and cut into small pieces.
Step4:After the porridge is soft and soft, add salt to taste it. Turn the stove to high heat and boil it again. Add mustard until it's broken.
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