Buckwheat Porridge

Name: Buckwheat Porridge
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 200 g Buckwheat (washed, boiled for 20 minutes, placed on a bamboo mat); Dried lily bulb (washed with water, soaked until soft), to taste; Goji berries (washed with water, soaked until soft), to taste; Dried scallops (washed, soaked in warm water until soft, reserve the soaking liquid), to taste; Dried shiitake mushrooms (soaked in water until soft, sliced into strips, reserve the soaking liquid), to taste; Crown daisy, to taste; Salt, to taste; Soy sauce, to taste; Egg (beaten), to taste

A nourishing buckwheat porridge with lily bulbs, goji berries, scallops, mushrooms, and crown daisy.

50 min

Easy

0 favorites

Ingredients

Buckwheat (washed, boiled for 20 minutes, placed on a bamboo mat) 200 g

Dried lily bulb (washed with water, soaked until soft) to taste

Goji berries (washed with water, soaked until soft) to taste

Dried scallops (washed, soaked in warm water until soft, reserve the soaking liquid) to taste

Dried shiitake mushrooms (soaked in water until soft, sliced into strips, reserve the soaking liquid) to taste

Crown daisy to taste

Salt to taste

Soy sauce to taste

Egg (beaten) to taste

Instructions

Preparing the dried ingredients

Wash the dried scallops and soak them in warm water until soft, reserving the soaking liquid; soak the dried shiitake mushrooms in water until soft, then remove and slice into strips, reserving the soaking liquid.

Preparing the other ingredients

Wash the dried lily bulbs and goji berries with water and soak until soft; wash the buckwheat, boil for 20 minutes, and place on a bamboo mat.

Cooking the porridge and seasoning

Place the reserved scallop soaking liquid and shiitake soaking liquid in a pot, add the shiitake and scallops and cook through, skim off the foam, add the buckwheat and cook for 5 minutes, then add the lily bulbs and goji berries to season.