Ejiao Congee (Donkey-Hide Gelatin Congee)

 Ejiao congee is a traditional nourishing Chinese health porridge. 

With mild and mellow flavor, it combines soft simmered rice and dissolved ejiao, which is nourishing, warm and easy to digest. 

It is a classic health-preserving staple for daily conditioning and light nourishment.

Ingredients

Main Ingredients

100g round grain rice

15g Chinese Ejiao (donkey-hide gelatin)

Supplementary Ingredients

1 red date

A small handful of wolfberries

5g rock sugar (adjustable)

Optional Additives

A little longan or sliced ginger

Step-by-Step Instructions

1. Pretreat the raw materials

   Wash the rice thoroughly and soak it in clean water for 20 minutes to soften the grains.

   Rinse red dates and wolfberries; break the ejiao into small pieces for easier melting.
2. Cook the plain congee base

   Pour adequate clean water into a pot and bring it to a boil.

   Add the soaked rice, turn to low heat after re-boiling, and simmer slowly for 30 minutes.

   Stir occasionally to prevent the rice from sticking to the pot bottom, until the congee turns thick and creamy.
3. Add nourishing ingredients

   Put red dates into the congee and continue simmering for 8 minutes.

   Add broken ejiao pieces and rock sugar, stir gently with a spoon constantly until ejiao is completely dissolved with no lumps.
4. Slow simmer to blend flavor

   Keep low heat and simmer for another 5 minutes to fully integrate the nutrition and taste of ejiao with the congee.

   Add wolfberries at the last minute and turn off the heat to retain their fresh taste and nutrients.
5. Rest and serve

   Let the ejiao congee sit for 3 minutes.

   Scoop into bowls and serve warm for the best nourishing effect and taste.

Cooking Tips

1. Ejiao must be simmered on low heat and stirred continuously to avoid caking or sticking.
2. Do not add too much water; a thick congee texture works better with ejiao.
3. The amount of rock sugar can be increased or decreased according to personal taste.
4. It is recommended to eat it warm in the morning or evening for better absorption.
5. People with poor digestion should eat an appropriate amount to avoid greasy discomfort.



Scallion Oil Razor Clams

 Scallion oil razor clams are a classic refreshing seafood dish in Chinese home cooking. 

The razor clams are tender, juicy and sweet, topped with fragrant hot scallion oil and a savory sauce. It features a fresh original flavor, rich onion aroma and simple cooking steps, being a popular quick seafood appetizer.

Ingredients

Main Ingredients

400g fresh razor clams

Aromatics

A large handful of fresh scallions

3 garlic cloves (minced)

2 thin ginger slices

1 dried red chili (optional)

Seasonings

2 tablespoons light soy sauce

1 teaspoon oyster sauce

½ teaspoon sugar

A pinch of salt

A little white pepper

3 tablespoons cooking oil

Moderate clean water

Step-by-Step Instructions

1. Clean the razor clams thoroughly

   Soak the fresh razor clams in salted water for 1–2 hours to let them spit out sand and impurities.

   Scrub the shells with a brush, rinse repeatedly with running water, and drain for later use. Cut scallions into long strips and divide into white and green parts.
2. Blanch the razor clams

   Add water, ginger slices and a little cooking wine to a pot and bring to a boil.

   Put the razor clams into the boiling water and blanch for 1 to 2 minutes until the shells fully open.

   Take them out immediately, discard any unopened dead clams, then remove the shell residue and rinse briefly to keep the meat clean.
3. Arrange on a plate

   Place the processed razor clam meat neatly on a flat plate.

   Spread minced garlic, white scallion strips and shredded chili on the surface. Mix light soy sauce, oyster sauce, sugar and a little warm water to make a simple savory sauce, then pour it evenly over the clams.
4. Make hot scallion oil

   Heat cooking oil in a small pan until it smokes slightly.

   Add the remaining green scallion strips into the hot oil, stir for a few seconds to release strong aromatic fragrance.
5. Drizzle and finish

   Pour the boiling hot scallion oil evenly over the razor clams to stimulate the full flavor of garlic and scallions.

   Sprinkle a little white pepper for extra freshness.
6. Serve hot

   Mix slightly before eating. Enjoy the tender razor clams with rich scallion oil flavor while hot.

Cooking Tips

1. Do not over-blanch razor clams, or the meat will shrink and become tough.
2. Soaking in light salt water is the key to removing sand effectively.
3. Hot oil must be hot enough to fully release the scallion aroma.
4. Adjust the amount of seasoning lightly to highlight the natural sweetness of seafood.
5. This dish can also be served cold after chilling for a refreshing summer taste.