Recipe 1 for prawns for babies,

Shrimp porridge

Ingredients

One pound of shrimp, 100g of rice, appropriate amount of salt, coriander

Method

1. Peel the sand shrimp, remove the head and save the meat for later use. Wash and cut the coriander into short pieces. < /p>

3. When the rice is cooked and thick, add salt to taste, turn off the heat and add coriander.

Method 2, Chaoshan scallops and prawn porridge

Ingredients

"An appropriate amount of prawns", "An appropriate amount of rice", "An appropriate amount of celery", "An appropriate amount of coriander" , "appropriate amount of green onion", "appropriate amount of oil", "appropriate amount of salt",

Method

1: Wash the rice, then pour it into clean water and soak it for 30 minutes, and soak it in the same way. Wash the scallops and soak them in water

2: Then wash the prawns and remove the spines. Cut the onions, celery and coriander into cubes and put them in a bowl for later use

3: In Add an appropriate amount of water to the casserole, pour in the soaked rice, cover the pot and cook, then add the prawns, scallops, salt, and sugar, cook, and finally sprinkle with green onions, celery, and coriander, stir evenly, and serve.

4: A bowl full of Chaozhou-style scallop and prawn porridge is ready

Please use fresh ingredients, fresh, fresh, fresh

Add some pepper and ginger to reduce the coldness of the seafood, which is more suitable for the spleen and stomach for breakfast

Stir constantly during the cooking process to avoid burning the pot

Method 3, Orange Shrimp Porridge

Ingredients

"20 white shrimps", "1.5 cups of white rice", "1 small soybean", "half each red and yellow pepper", "milkfish balls" 4 pieces", "1 piece of minced garlic", "lemon garnish", "appropriate amount of water", "20 shrimp shells and shrimp heads", "800ml of water", "2 chicken stock cubes",

Method

1: Boil 800ml water and add chicken stock cubes to make stock.

2: Boil the shrimp soup first, heat the oil in the pan, add the minced garlic and stir-fry until fragrant. Add all the shrimp shells and heads, be sure to stir-fry until they are fully cooked (otherwise there will be a smell)

3: Add broth and simmer for 20 minutes

4: Filter to become shrimp soup.

5: Heat the oil pan, add the cut yellow pepper and red pepper and stir-fry until fragrant, then add the washed rice and fish balls and stir-fry.

6: Pour in all the broth and simmer until you like the texture. I like the dense feeling of Hong Kong-style porridge, so I cook it for a longer time. If I find that the stock is not enough, I can add water in batches and simmer.

7: After the white rice is cooked to the desired texture, add the shrimp and soy sauce, cook for another 1 to 2 minutes, and then serve.

8: The orange shrimp porridge is complete. The acidity of lemon and seafood really go well together.