material

A few raisins, celery, half a cucumber, a little shrimp skin, a piece of chicken soup and a cup of rice.

working methods

1. Wash rice to cook porridge, add a piece of chicken soup, and add half a cucumber and shrimp skin for about 10 minute.

2, the boiled rice is rotten, put a few raisins ~ OK ~

Practice 2, celery shrimp preserved egg porridge

material

2 cups of fragrant rice, preserved eggs 1 piece, 4 coccyx, 200g shrimp, 50g lily and celery.

working methods

Wash the fragrant rice first, leave a little water, add preserved eggs and 1 teaspoon oil, crush the preserved eggs, roll a layer of salt on the cleaned coccyx surface, put the mixed rice in a small bowl and marinate it in the refrigerator overnight. (Rice absorbs the alkali in preserved eggs and the salt in coccyx, and the porridge cooked is particularly smooth, which is different from the porridge cooked directly. 2. Take out the rice marinated overnight, wash away the salt in the coccyx, put it in the pot with rice, add 12 cup of water to a cup of rice, skim the floating foam after the water boils, and turn to low heat for 20 minutes. Just the bottom of the porridge. If you cook too much at a time, you can put it in the refrigerator for 2-3 days. I cooked seafood today. After the porridge is cooked, add shrimps and Flammulina velutipes without salt. As soon as the shrimp changes color, you can turn off the heat and add coriander. Well, it's definitely economical and delicious porridge. You may not get such delicious porridge if you want to go to Cantonese Restaurant 10 yuan!

skill

Rice must be preserved with preserved eggs all night, so that the rice shell can be removed, and the porridge cooked is sticky and slippery, not one grain at a time. Those who like ribs can add ribs, and the coccyx is economical.