Shrimp congee
By VicentaLakin
RECENTLY, A MULTI-PURPOSE POT, A DRY-BURN, WATER-SOLAR, MICRO-PRESSURE SOUP, A MULTI-PURPOSE POT WITH THREE MAIN FUNCTIONS, CAPABLE OF ABSORBING A COOL TEMPERATURE OF 20°C - 650°C, WITHOUT FEAR THAT THE POT ITSELF WILL BURST. 3.8 L'S LARGE CAPACITY CAN BE PLACED IN A WHOLE CHICKEN OR DUCK, WITHOUT CUTTING, MAKING SOUP DIRECTLY, IN ADDITION TO A VARIETY OF SOUPS, STEWS, BOILERS, DOUBLE-COVERED PAN CAPS, MICRO-PRESSURE SOUPS, WHICH CAN BE BETTER SEALED AND MORE FRAGRANCE. THIS TIME SEAFOOD PORRIDGE WAS MADE OUT OF PORRIDGE EGGS, SAVING TIME, AND MOST OF ALL, IT'S SO BEAUTIFUL。
Recipe Recommendations
- rice appropriate amount
- freshwater shrimp appropriate amount
- mushrooms appropriate amount
- scallops appropriate amount
- chives appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Shrimp congee
1
Prepare all the materials of seafood congee。
2
Crayfish head and body separate, clean, go to the shrimp line。
3
It's hot and hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot。
4
The rice was cleaned and watered in a little egg for half an hour。
5
The fire opened and the fire slowly boiled to the ground。
6
Joined with fried prawns, mushrooms, crotch stew for 3 minutes, and shut the fire for 10 minutes。
7
Join the cut onions and eat。