Health benefits
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Rice ( 170g ) | River shrimp ( Half a catty ) |
Shiitake mushrooms ( Two ) | Celery ( Several roots ) |
Small green vegetables ( Two plants ) | Ginger ( Two pieces ) |
Oil ( appropriate amount ) | Water ( about 2000g ) |
Salt ( a little ) | Pepper ( a little ) |
How to make casserole shrimp porridge
1. Fry the shrimp heads in oil.Stir out the shrimp oil.
2.Cut the mushrooms into cubes or cubes
4.Wash the rice a few hours in advance and freeze it.The water is boiling and the rice is flowing!
5.I did not shell the shrimp.This way the meat is very tender, just cut the bottom of the belly
6. Bring to a boil over high heat and turn to medium heat p>
7. Add shrimp when the rice is rotten
8.After the shrimps are cooked and change color, add salt and green vegetables
9. Finally, bring to a boil, pour in shrimp oil and sprinkle with a little pepper
10.I fried a few fried dough sticks by the way
11.Warm breakfast.Is there anyone who likes to dip fried dough sticks in soy sauce like me?
3. Strain out the shrimp oil and stir-fry the mushrooms and ginger slices.Add boiling water and bring to a boil
Tips
When cooking porridge, place two chopsticks on the pot and cover the lid to prevent the pot from popping.This is not Chaoshan porridge, it’s just my own method.Sometimes in the morning I don’t have time to cook the porridge regularly in the rice cooker, then add vegetables and shrimps and it’s ready to eat in 20 minutes
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