Woody shrimp congee
By VicentaLakin
Wood is rich in nutrients and is dubbed the "cap of the fungus" and the entrance tastes light and ecstasy; it's accompanied by equally nutritionally rich shrimps with thick porridges and entrance aroma, each tastes like a long one
Recipe Recommendations
- fragrant rice 110 grams
- fresh shrimp 180 grams
- fungus 75 grams
- Jiang 2 tablets
- cooking wine a little
- white pepper a little
- salt appropriate amount
- oil appropriate amount
- salty and fresh
- pot
- an hour
- ordinary
Steps for Woody shrimp congee
1
Prepare the material2
A little salt and oil for a while3
I usually boil water before rice, so it doesn't stick to the bottom4
♪ Mooche to tear small pieces ♪5
Shrimp picks up shrimp intestines, a little salt and wine, pepper mix, and ginger onions cut6
Ten minutes of wood in porridge7
Join Ginger and Shrimp and cook for another five minutes8
Last thing you need to do is put salt on it。