Canola Flower and Dried Scallop Congee [Recipe]

This is a spring-time porridge with the slightly bitter taste of rapeseed blossoms.

Ingredients (Serves 2)

• Rice　　　　　　　100g
• Rapeseed blossoms　　　　　80g
• Broken dried scallops　　10g
• Ginger　2-3 slices
• Water　　　　　　　800ml
• Salt　　　　　　　to taste

Instructions

1. Wash the rice and drain in a colander.
2. Cut the rapeseed blossoms into easy-to-eat pieces, separating the stems and buds.
3. Place the rice, water, broken dried scallops, and ginger in a pot and bring to a boil.
4. Once boiling, stir gently to loosen the rice from the bottom of the pot, then cover with a lid, leaving a small gap, and simmer over low heat for 30 minutes.
5. Add the rapeseed blossom stems and salt, mix lightly, then add the rapeseed blossom buds, cover, turn off the heat, and let steam for 5-10 minutes.

※Optionally, you can add beaten egg or sesame oil for extra flavor.

※This recipe uses broken dried scallops for convenience. You can also make delicious porridge using150g of boiled scallops or canned scallops instead of dried scallops.

Garnishing the porridge with rapeseed blossom buds adds a beautiful touch of color.

Served with tsukudani (simmered kelp) of wood ear mushrooms and boiled eggs, it's also perfect for breakfast!