Shrimp porridge
By VicentaLakin
Today, this porridge is made of food products such as dry beaks, shrimps, silver fish, etc., which are boiled over time, boiled and smooth. Drink a bowl, warm up to every corner. That's quite a relief. It's not just for breakfast, lunch dinner or even supper. Let's take a look at this. How do you do that
Recipe Recommendations
- salty and fresh
- cook
- several hours
- simple
Steps for Shrimp porridge
1
Prepare to cook the foods for seafood congee, dry beaks and silver fish dry up softly; dry mushrooms cut into thin mushrooms after early bubbles; prawns cut off the shrimp scabs and cut the shrimp wires; carrots and cherdins; broccoli sprouts in small pieces; onions cut onions; and ginger-slice acne。
2
rice is washed with fresh water and fed with three milligrams of oil; drinking water 2000ml is added to the casserole, and when the fire breaks, the rice is put into the rice, which is boiled until the grain blooms, and the silver fish is dried, and then boiled for 20 minutes。
3
Sliced mushrooms and ginger marrows down and continue cooking for 10 minutes。
4
Go down and cut the carrots for 10 minutes。
5
Down into peaparticle, continue cooking for 10 minutes。
6
Boil up to a half-clubble in a bubbled dry beak and continue cooking for 10 minutes。
7
when porridge is hot, the shrimp goes down, and the fire continues to boil for 10 minutes, and before the fire closes, the watered broccoli is put in, into salt 3g, white pepper 1g and perfume 3ml, and then onions are cast before the pot。
8
It'll be good。Shrimp porridge Make Tips
The key to cooking porridge is rice, so it's better to choose rice, which is too slow to be cooked, so that you can put a small amount of water in the freezer ahead of time. The comparison between 2 metres and water is roughly 1:13. Three, white pepper powder and ginger marrow all have the effect of making sea porridge more delicious. 4. Shrimps can be fully released when boiled in advance and skin can be easily skinned. Five, seafood congee can be added to your favorite seafood, such as crabs, abalones, clams, etc., in addition to shrimp, stubs and silver fish drying。