How to make tomato, loofah and shrimp porridge

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  1.Prepare the ingredients

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  2.Add water to the rice and soak it for half an hour

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  3.When the time is up, wash well, drain and set aside

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  4.Add water to the pot and cook over high heat

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  5.After the water boils, add rice

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  6.Stir evenly

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  7. After it boils again, turn off the heat, put the spatula inside, cover the pot, and simmer for 20 minutes

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  8. While the porridge is cooking, pour the cooking wine into the shrimp and soak for 10 minutes.Remove the fishy smell

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  9.After soaking, wash and drain the water

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  10.Crack the eggs into a bowl, pour in the drained shrimps

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  11. Stir evenly with chopsticks and set aside

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  12. Cut tomatoes into crosses, blanch them in boiling water for 1 minute, peel them

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  13.Chop the peeled tomatoes and set aside

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  14.Peel and wash the loofah, chop into pieces and set aside

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  15. When the porridge cooking time is up, add chopped tomatoes and loofah

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  16. Stir evenly, still small or medium Fire cooking

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  17.After boiling again, pour in the shrimp and egg liquid

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  18. Stir quickly and evenly until the egg liquid solidifies

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  19.Turn off the heat, add flax oil, and stir evenly

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  20. Stir evenly and serve.