Author: Li Mingzhu

It's hot in summer and I don't want to stir-fry, so let's have a quick seafood porridge. It's delicious and appetizing.

Raw materials: rice, prawns, scallops, mushrooms, dried squid and ginger.

Practice steps:

Step 1: Shell prawns, dice prawns, and keep prawn heads.

Step two, add a lot of water to a cup of rice. It doesn't matter if there is more water, because it will evaporate a lot if you keep rolling.

Step three, the rice is cooked until it is broken, but it hasn't blossomed yet. Add the shrimp head and cook.

Step 4, add color to the shrimp head, and take out the shrimp head after cooking.

Step 5, add mushrooms, dried squid and scallops to continue cooking.

Step 6: Cook until the rice blooms and the rice soup is sticky. Add diced shrimps and ginger slices and cook until the shrimps are cooked.

Step seven, the finished product, the porridge cooked with shrimp head is really delicious, and it is more fragrant with pepper. One person can eat three bowls.

Tips:

This belongs to raw porridge. You should replenish enough water at first, but it will evaporate a lot later. Don't worry. If you add less, you should heat the water to half. Shrimp head must be boiled in water, so as not to be tasteless, and it is sweet enough without adding monosodium glutamate. Shrimp can be replaced with fish fillets, which is fish porridge. Change to lean meat, that is, lean porridge, change to clam porridge.