The Jiwei shrimp in autumn are full of fat brains
The shrimp heads are full of yellow, but the porridge is actually golden
The shrimps are so sweet and the porridge is ridiculously fresh
A pot of hot porridge
Surrounded by a garden of chives and coriander and sour radishes
Simple but never monotonous
Golden shrimp porridge casserole
Recipe Recommendations
- rice 100g
- base shrimp 200g
- Jiang appropriate amount
- fish sauce 1 tablespoon
- edible oil 2 tablespoons
- salty and fresh
- casserole
- half an hour
- simple
Steps for Golden shrimp porridge casserole
1
Rinse the rice, add 2 tablespoons of cooking oil and stir well.
2
Pour in cold water and open fire, stirring occasionally to prevent the rice from sinking to the bottom.
3
While waiting to cook porridge, use scissors to cut the shrimp back to the shrimp tail and use a toothpick to pick out the shrimp line.
4
After about 30 minutes, put the shrimp and ginger slices into the pan and cook for another 5 minutes.
5
Add 2 tablespoons of fish sauce and stir well before serving.Golden shrimp porridge casserole Make Tips
1 When cooking casserole porridge, you must stir from the bottom of the pot from time to time, otherwise it will easily paste the bottom. The taste of the whole pot of porridge will be ruined. The casserole is prone to uneven heating and cracking. 2 Soaking rice in edible oil will make the porridge more fragrant. 3 Basket shrimp Don't use too big or too big one, not only will it not taste, but it will not taste tender enough. 4 Cooking this seafood porridge fish sauce is a very important seasoning. It's definitely better than adding salt. Don't deal with it. Go and buy a bottle. It's cheap. Ha ho ho