Turnip with dried scallop congee

January 7th is a day to eat congee with seven herbs in Japan.  Because I didn't have those herbs, I made Chinese style congee.  Chinese congee is more rich than Japanese style because it needs to saute the rice with sesame oil before cooking.

「大根と貝柱の中華粥」七草が無かったので、大根と乾燥貝柱で広東風のお粥を作った。貝柱はとてもいい出汁が出る。中華だしも入れて濃厚な感じに作ってみた。