Shrimp egg porridge

a bowl of porridge warmed up in the winter is a choice for breakfast. recently, there has been less cooking, because illustrated novels are about to be finished and extra overtime is needed to make a perfect harvest. an interested partner can focus on: http://yynovel.motie.com/book/59522, not ads, face cover

Recipe Recommendations

rice 1 cup
waxy corn residue appropriate amount
mushrooms 2 flowers
shrimp appropriate amount
eggs one
salt appropriate amount
white pepper appropriate amount
white wine appropriate amount
spiced powder appropriate amount

salty and fresh
pot
three-quarters of an hour
simple

Steps for Shrimp egg porridge

Shrimp is salted on the mud wire, a small amount of chalk and two spoons of white wine, because it's porridge, which tastes less。

Shrooms cut small particles。

Washed rice and corn slags are put in electric rice. All other groceries can be added, and the hard-to-cooked ones must be bubbled early, preferably with beans。

Add water and mushrooms and start porridge。

Porridge bottoms to their preferred concentration, with salt and a little white pepper. Put the shrimp in one of the pots and don't put Tonga in the pickled shrimp。

Eggs scattered。

Shrimp rolls up and pours into scattered egg fluids, likes a little bit of an egg flower and stirs it with chopsticks, like big ones, and then later。

Eat the bowl