How to make mushroom, celery and shrimp porridge

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  1.Use the electric pressure cooker's reservation function to cook the porridge the night before, soak the mushrooms and put them in the refrigerator.The next morning, take the shrimp out of the refrigerator and defrost them (I use a freezer box to freeze the shrimp, which is very easy to take out the desired amount of shrimp, and it is easy to defrost).Wash the mushrooms and cut into thin slices, wash, dry and chop the celery, use a kitchen towel to absorb the water from the shrimp heads and set aside.Remove the shrimp lines from the shrimp body and use scissors to open the back (this step is to make it easy to taste and convenient to eat) ), marinate with a little salt, appropriate amount of pepper and cooking wine for a few minutes and set aside.

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  2.Put an appropriate amount of vegetable oil in the pot over low heat and use shrimp head and shrimp oil.Take out the shrimp heads and mix them with some salt and cumin powder.It is very delicious and supplements calcium.Strain the shrimp oil into the cooking pot, then add the cooked rice porridge, add an appropriate amount of salt and cook until the pot boils.

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  3. Put the mushrooms into the pot and cook for three minutes, then add the marinated shrimps , cook until the shrimps are cooked, add chopped celery, stir and turn off the heat.

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  4.The delicious mushroom, celery and shrimp porridge is ready.

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  5.Finished product picture