Xiamen people like to eat porridge, twice a day.
Make porridge with seafood, which is salty, fresh, delicious and nutritious.
Shrimp and preserved egg porridge
By AlexisHessel
Recipe Recommendations
- glutinous rice 80 grams
- rice 40 grams
- shrimp 80 grams
- preserved eggs one
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- fresh soy sauce appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for Shrimp and preserved egg porridge
1
Prepare rice, mix glutinous rice and rice, wash, and soak for 60 minutes. Remove the heads, shells, and lines of shrimp, wash, marinate with salt, pepper, and cooking wine for 10 minutes. Remove the shell and chop the preserved eggs.
2
Take the casserole, add appropriate amount of water, add glutinous rice, drop a few drops of oil, boil over high heat, and simmer over low heat for 40 minutes.
3
To prevent it from getting stuck on the bottom of the pot, stir it frequently with chopsticks.
4
Heat the oil in the pan, add ginger and saute until fragrant, add shrimp and cooking wine, stir-fry until the color turns, and serve out.
5
Put the shrimps into the casserole.
6
Add preserved eggs.
7
Put some salt, sugar.
8
Add some fresh soy sauce and pepper and cook over low heat for 5 minutes.
9
Add some chicken essence and chopped green onion.Shrimp and preserved egg porridge Make Tips
1. Congee made with glutinous rice is very thick and delicious. 2. Add a little oil to make the porridge more fragrant. 3. You can put some vegetables in it, but not many. 4. Put enough water in one go. If it is not enough, add boiling water.