Production materials of shrimp porridge: ingredients: japonica rice 100g, shrimp 30g teaches you how to make shrimp porridge, and how to make shrimp porridge is delicious. Soak the shrimp in warm water for 30 minutes, wash the japonica rice, put it in a casserole and add water. Cook with strong fire first, then simmer with slow fire until the rice rotten soup is thick.

Usage: Warm meals every morning and evening 1 time.

Tips-Health Tips:

Reinforce kidney and yang, strengthen body resistance and consolidate the foundation. It can be used for treating kidney yang deficiency, essence deficiency, impotence without lifting, lifting without firmness, and abdominal cold pain.

Nourishing kidney medicinal diet

How does shrimp cook porridge for baby?

Try the following methods: 80g of rice (japonica rice), 80g of fresh shrimp, lotus root 100g, onion 10g, water 1.5l, 2g of pepper, 4g of salt and 3g of sesame oil (which can be added according to personal taste). 2. Peel the lotus root and cut it into even slices. Wash the onion and cut it into chopped green onion. 3. Choose a deep casserole (clay pot), add rice, lotus root slices and water, boil it with strong fire, and then simmer it with slow fire; 4. Cook until the rice is granular and the porridge is white and sticky, add shrimp and salt, and cook for about 1 minute, then turn off the fire, sprinkle with chopped green onion and pour with sesame oil.

Adoption yo

Practice of dried abalone porridge

Main ingredients: 2 dried abalone, 20g rice, and auxiliary materials: 2g chopped green onion, 2g coriander, 2g salt, 1g pepper and 2g sesame oil. Step: 1. Soak dried abalone in advance. 2. Clean the intestines of abalone, wash the sludge with a clean toothbrush, and cut chopped green onion and coriander into small pieces for later use. 3. Put a proper amount of rice into an electric pressure cooker to cook porridge. 4. Stir while cooking for 5 or 2 minutes, then turn off the heat. 6. Add salt, chopped green onion, coriander, pepper and sesame oil to the bowl and mix well. Porridge is a Chinese word pronounced Zhou with a total stroke of 12, which comes from Kangxi dictionary and is also called rice. It is a thick paste made of rice, millet or corn beans.

My stomach is upset. Shrimp can be cooked in porridge.

Hello! There are many reasons for nausea and vomiting, such as food poisoning, acute gastroenteritis, acute intestinal obstruction, cholecystitis, peritonitis, encephalitis and hypertensive encephalopathy. Suggestion: Take Shugan Hewei Pill for conditioning, soothing liver and reducing fire. Drink more water, drink chrysanthemum tea, eat more fruits and vegetables, eat less greasy food, avoid spicy food, and pay attention to rest.

How to eat thin shrimp porridge, lean meat.

Details of ingredients: one rice, one cup of laver, one shrimp, six to eight pieces of lean meat, onion, ginger and garlic, salt, chicken essence, oil and a little salty. The cooking process takes half an hour, which is time-consuming and simple. Porphyra and shrimp porridge steps: 1 1 Prepare materials.

Steps of Porphyra Shrimp Porridge: 2 2 Wash rice into the pot and press the porridge button to cook (I can cook porridge in an electric pressure cooker faster, you can also cook it in an electric rice cooker). Steps of Porphyra Shrimp Porridge: 3 3 Cut Porphyra into pieces and shred lean meat (the shredded meat is marinated with starch and salt for a short period). Cut the onion, ginger and garlic into pieces and stir-fry them in an oil pan.

It is best to soak the shrimp in advance and chop it (shrimp or fresh shrimp can be used without dried shrimp). Steps of Porphyra Shrimp Porridge: 4 4 Cover the porridge and put it into the shrimp.

Steps of Porphyra Shrimp Porridge: 5 5 Add lean meat.

Steps of Porphyra Shrimp Porridge: 6 6 Add chopped Porphyra.

Steps of Porphyra Shrimp Porridge: 7 7 Pour in the just-fried oil and add chives, ginger and garlic.

Steps of Porphyra Shrimp Porridge: 8 8 Add salt chicken essence.

Porphyra and shrimp porridge steps: 9 9 Sprinkle chopped green onion.

Steps of Porphyra Shrimp Porridge: 10 10 It's delicious, you must try it!

How to cook porridge with lobster head?

Although cooking porridge is simple, there are still tricks to follow.

The key lies in the preparation of raw materials and the cooking temperature.

Let's introduce the experience of some professional pastry chefs to readers, which may help you get twice the result with half the effort.

1. About raw materials: there are a wide range of choices. Fresh millet and dregs are just on the market this season. Chestnuts, sweet potatoes, red dates, water chestnuts, yams and lotus roots are all in season. Other ingredients can also be added: various rice, red beans, bean sprouts, tremella, raw peanuts, melon seeds, candied dates, raisins, lotus seeds, lilies, almonds, etc. Lotus seeds should be bitter first; Raw almonds and walnuts are best soaked, peeled and bitter before cooking. Raw peanuts, lotus roots, lilies, etc. Finally, put it in to keep it crispy; Coix seed (also known as sago) should be soaked until it shines before cooking. Because it is cooked well, it doesn't need too much heat. Just put it in a few minutes before cooking.

2. It is best to put enough water at one time before cooking, master the ratio of water to rice, and don't add water in the middle, otherwise the porridge will be loose, the viscosity will be greatly reduced, and the flavor will be rich.

3. When cooking bean porridge, beans must not be soaked in water in advance, otherwise they cannot be boiled; Before putting rice, wait for the beans to boil and add cold water several times. After the beans are "excited" several times, they will bloom easily.

Then let the rice in.

4. When cooking porridge, put salt, monosodium glutamate, chicken essence and other seasonings after the rice porridge is cooked thoroughly, and finally put the dish (don't blanch it), so that the color of the dish will not change and the nutrition will not be lost.

Preserved egg lean porridge (feeding) Preserved egg lean porridge with shrimp tastes particularly good! Preparation: Rice porridge, minced meat, minced shrimp, one preserved egg, Jiang Mo and chopped green onion: salt, sesame oil, minced monosodium glutamate, minced shrimp and Jiang Mo are mixed together. After the rice porridge is boiled, add it slowly, then add the right amount of salt and cook it slowly; Add chopped preserved eggs until porridge becomes paste, cook for about 3-5 minutes, and add chopped green onion, sesame oil and monosodium glutamate; Add it and you can eat it. Simple and delicious.

Delicious tips for making preserved egg and lean meat porridge! Ingredients for porridge: lean meat 1 piece (trotters tendon is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, the other less sour orange flavor), ginger 1 piece, enough water and proper amount of oil and salt to cook a pot of preserved egg salty lean porridge. The key points are as follows: 1, picking rice: cooking porridge. 2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy; 3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible).

If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: clean a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator for pickling 12 hours or more. 4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling.

Put the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the marinated rice and a chopped preserved egg, and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge. 5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest; 6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire.

The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.

The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat.

If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.

Boat porridge Boat porridge should be cooked with a pot of fragrant rice porridge first, then the raw meat is cooked until cooked, then the cooked material is cooked, sprinkled with chopped green onion and pepper, and a little sesame oil is dropped. After serving the bowl, sprinkle fried peanuts and fried dough sticks (or crispy skin) before eating, and put down all kinds of seafood: fresh cuttlefish, fresh shrimp, scallops and sashimi. The following materials of the civilian version of boat porridge: sliced roast duck or barbecued pork, fish fillets, shrimps and low-priced dried squid (low price = cheap, generally dried squid is cut into filaments). There are various versions of boat porridge.

Lobster porridge! Ingredients: a big lobster (I can't kill it, so I bought it, so the fish chef killed it for me and took it home with ice), shredded ginger 1, 2 tablespoons chopped green onion, Northeast pearl rice 1 bowl, proper amount of oil and salt, egg white 1, and a little pepper. Take out the lobster and use it. Cut the lobster feet into pieces, cook the lobster heads in the microwave for 3 minutes, then scoop out the golden shrimp paste with a teaspoon and pound it several times; The shell of the shrimp head is reserved; 2. Wash Northeast pearl rice, add 1 tablespoon oil and 1 teaspoon salt and stir. ...

Best practice of seafood porridge?

Seafood porridge! Ingredients: A shrimp, crab, worm, snail, shrimp, oyster, especially fish (scallops can improve the flavor). Cooking porridge with shredded ginger, B salt, chicken cooking wine, white pepper and sesame oil: 1. Cook a large pot of rice porridge first, and then pour all the ingredients A and B into the rice porridge. Because seafood is easier to cook, I cooked porridge with high fire first, and now I cooked it with medium and small fire at the same time.

2. Add salt, cooking wine and chicken essence and mix well. 3. Add white pepper sesame oil and fresh mushroom seafood porridge according to personal preference after cooking. Ingredients: 2 tablespoons and a half of glutinous rice, glutinous rice 1 tablespoon and a half, peel 1 tablet (small), mud 150g (about 4 Liang).

Seasoning of rice: half a teaspoon of salt and half a tablespoon of oil.

Seasoning for shrimp: salt 1/8 teaspoons, a little pepper.

Production process: (1) glutinous rice and glutinous rice are mixed, washed, soaked in hot water for 1 hour, drained, and marinated with seasoning for about 15 minutes.

(2) Soak the peel and wash it.

(3) Wash the shrimps and marinate them with seasonings for a while.

(4) Wash the mud and season with a little pepper.

(5) Put the rice in a pot or a deep container, heat 1 1,000 ml of water to peel it, cover it, dry it, leave an opening for air to escape, cook it with high fire for 10 minute, and then cook it with medium fire for 20 minutes.

(6) Wash Lentinus edodes or Volvariella volvacea and cut into granules.

(7) Add Lentinus Edodes, Volvariella volvacea, Mud Coriander and Shrimp into the porridge, and continue to cook for 65,438+00 minutes with medium fire, then you can eat the porridge of fresh shrimp: half a catty of river shrimp, half a catty of chrysanthemum, two celery roots and five or six parsley (coriander).

2. First remove the leaves of celery, and then chop them up; Coriander is also washed and chopped.

3. After the porridge was cooked with slow fire for nearly 40 minutes, it was basically good. At this time, we can supplement what we have prepared.

Add the chopped celery first, then add a spoonful of salt and stir.

4. Boil celery for about 5 minutes, then put coriander in half, and then pour in a little cooking oil or sesame oil.

5. Pour in fresh shrimp, stir slightly, and add chrysanthemum.

Finally, put the remaining half of coriander in, add a little soy sauce appropriately, add about two to three teaspoons of materials, and cook for about three to five minutes without covering the lid.

Keep stirring.

Prevent sticking to the bottom.

Seafood porridge material snapper slices ... 30g shrimp ... 20g onion, ginger ... a small clam (shell) ... 40g rice ... 1/4 cup method 1.

Cut the turtle into small pieces, soak in water and spit sand, and cut the onion and ginger into fine powder.

2. Shrimp and fillets are cooked in boiling water.

3. Wash the rice, add appropriate amount of water to make porridge, add seafood and seasonings and cook for 2 minutes. When the clams are completely opened, add onion and Jiang Mo and stir well.

How to make shrimp preserved egg porridge for breakfast and how to eat it well

Shrimp preserved egg porridge breakfast preserved egg 60 g 1 shrimp skin (that is, shrimp in the north) 20 g water 600 g auxiliary material chives and a little breakfast porridge. Step 1. Wash the rice and soak it in 600g of water for one night.

Dice preserved eggs for later use. Don't let the soaked rice fall into the water. Boil in water until the water boils. Put preserved eggs and dried shrimps into a pot and cook on low heat until the rice porridge is thick.

I cooked for about half an hour.

3. Season the porridge with salt after cooking.

No need to add other seasonings, because the shrimp porridge is very fresh.

It should be said that because shrimp itself is salty, you should taste it when you put salt, otherwise you won't be able to eat it if you put too much porridge.

Those who like chives can sprinkle some chives, and those who like coriander can sprinkle coriander.

It is delicious without anything.

With steamed bread or eggs, start eating breakfast. Tips Shrimp contains a lot of calcium, so there is no harm in eating more.

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Casserole porridge practice daquan

Chaozhou casserole porridge practice 1 porridge ingredients: 500g duck fish, 250g chicken neck bone, cooked chicken100g ginger slices, cooked pork belly100g garlic slices, 50g cooked pork tongue, onion10g cooked pork heart.

The practice of porridge: 1. Marinate jingya fish with 3 grams of Sichuan salt and 15 grams of Shaoxing wine, put the chicken neck bone at the bottom of the casserole, then put the fish on the chicken bone and cut the onion into horse ears; 2. Cut chicken, pig's tongue, pig's heart, pig's belly and tofu into strips with a thickness of 1.5cm and a length of 4cm, slice ham, put it in a casserole with fish together with ginger, garlic, onion, shrimp skin, mushrooms, pepper, Sichuan salt and Shaoxing wine, add milk soup, put it on a big fire and boil it, skim off the floating foam, and then put it in a casserole with fish. 3. Slice the fish fillets with water, drain the water and put them in a casserole (the pot is cooked porridge). After 2-3 minutes, put the casserole into the plate, pour the chicken oil, and add monosodium glutamate and Chaozhou casserole porridge.

Cooking: 1. The dosage of main and auxiliary materials should be appropriate.

2. Heat and cooking time should be well controlled.

After sitting, the casserole still keeps boiling, giving people a sense of movement.

Flavor characteristics: 1. Yayu is an important edible fish in Wojiang River and Dadu River in Sichuan, also known as Jiayu.

In ancient times, I ordered some C fish.

It has the characteristics of more meat, less thorns and tender quality, and is the best raw material for cooking fresh fish in Sichuan.

2. Du Fu, a great poet in Tang Dynasty, said: "Fish knows the origin of point C, so you don't have to get drunk." He praised the beauty of elegant fish.

There is Yayu Restaurant in Ya 'an City, Sichuan Province.

Ya 'an has a history of eating customs, pays attention to nutrition, stresses hygiene and likes the original flavor, so he cooks in casserole.

The casseroles used are all made of "white clay" from Jingrong County.

This casserole is delicious and warm.

3. "Duck and Fish in Casserole" is salty and delicious, and is often used for banquets ending with "Taiwan Opera".

In recent years, it has been changed to the first course of diners' banquet.

After sitting in the casserole, it still keeps boiling, fresh and fragrant, the fish is tender and the soup is fresh, and the nutrition is rich, which makes the foodies linger on Yucheng Ya 'an for life.

Chaozhou casserole porridge practice 2 porridge raw materials: glutinous rice 150g, (insect search) Pu fresh oyster 500g, water-soaked mushroom 20g, tender ginger 50g, refined salt 5g, monosodium glutamate 5g, pepper 5g, fried chopped green onion and celery 50g, garlic paste and white wine 50g, pork bone soup 100g.

The practice of porridge: 1. Cleaning oysters, scooping up and draining, cutting mushrooms into rice grains, cutting tender ginger into filaments, soaking in clear water, soaking glutinous rice in clear water for 2 hours, cleaning, and steaming in a steamer; 2. Put the pot on a strong fire. When the pork bone soup is 80% hot, put the glutinous rice into the pot and boil it, then stir it a little to avoid sticking to the pot. 3. After the rice is cooked, add fresh oysters, mushrooms, salt and monosodium glutamate to taste, and then put it in a bowl. Sprinkle pepper, celery powder, fried chopped green onion, garlic paste, white wine and Chaozhou casserole porridge when eating.

Chaozhou casserole porridge practice three porridge ingredients: rice, fresh shrimp, shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.

The practice of porridge: 1. Processing ingredients first; 2. Cook a pot of rice porridge with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and ingredients and cook for 5-6 minutes to make Chaozhou casserole porridge.

Cooking skills: the main thing is to be able to match ingredients.

Stir-fried garlic, onion oil and fried square fish in the ingredients should be cooked by themselves before cooking porridge. Garlic, onion and square fish (also called "native fish") should be diced and fried, and onion oil should be left in the frying pan.

How does Haimi cook porridge for the baby?

Ingredients: rice porridge, a bowl of vegetables, 1 dried seaweed, 1 spoon of ham, 1 slice of salt, appropriate amount of onion and vegetables, dried seaweed porridge, steps of baby food supplement, illustrations of dried seaweed porridge with vegetables, baby food supplement, 1. Cooked rice porridge, washed dried seaweed, ham cut into small pieces, blanched spinach. Drain the water and cut into small pieces of vegetable seaweed porridge-illustration of baby complementary food. 22. Boil the rice porridge, add seaweed and ham, meat and vegetables, seaweed porridge-baby food supplement diagram. 33. Add spinach after the seaweed is boiled soft (add salt after other vegetables are cooked), and finally add a little salt vegetable seaweed porridge-baby food supplement diagram. 44. Turn off the fire, add onion foam and stir well. ...