Ingredients: raw materials: rice, fresh shrimp, ginger, dried radish (cabbage), celery stalk, sesame oil and salt.
Practice: 1, cut off the shrimp gun, shrimp whiskers and shrimp feet, cut the shrimp in half, and wash the sandbags and shrimp intestines.
2. Wash the dried radish and cut it into dices. Celery stalks are cut into small grains, and ginger is cut into filaments.
3. Pour the leftover rice into the casserole, add 4 times the water of the rice, boil over medium heat, and turn to low heat until the rice grains bloom, and the porridge begins to thicken.
4. Pour in the radish and continue to stir and cook for 2 minutes.
5. Add shredded ginger and cook for half a minute.
6. Pour in the fresh shrimp and stir until the shrimp changes color.
7. Sprinkle celery.
8. 1 tbsp sesame oil, turn off the heat, and use the waste heat of the casserole to stir evenly.
It took almost 20 minutes to cook this pot of porridge with leftovers, mainly to thicken the porridge first, and a bowl of leftovers can also make a pot of delicious porridge.
(seven boiled casserole porridge:
Soak porridge and rice in water first. Soak the washed rice for 30 minutes, and the rice grains can fully absorb water before cooking soft porridge.
Cook a pot of soup. The biggest secret of casserole porridge is to boil a pot of delicious soup first, which is used to cook porridge, and it is naturally delicious.
Water should be added in moderation. Cooking porridge should be thick and suitable, and the most important thing is to master the amount of water, according to personal preferences and different varieties of porridge.
The proportion of water added depends on the demand. The reference values in professional cooking books are as follows:
Boil thick (whole) porridge: you need to add 5 times as much water as rice;
Seven-point thick porridge: you need to add 7 times of rice water;
Five-point thick porridge needs to add 10 times the water of rice;
Three-point thick porridge needs to add 20 times the water of rice;
If you cook porridge with leftover rice, the ratio is about 1 bowl of rice and 4 bowls of water.
Master the temperature of porridge. After the rice and water in the pot are boiled with a big fire, quickly turn to a small fire and cook slowly with a small fire.
Keep stirring until it thickens. There is a saying that "porridge is not cooked well, and it is stirred thirty-six", which means that it is constantly stirred when cooking porridge.
Material sequence. Pay attention to the order of adding materials when cooking. Slow down the cooked materials first, and then put the easily cooked materials. If all the ingredients are cooked thoroughly, the purity of porridge juice will not be affected and will not be confused.
Make good use of the heat preservation characteristics of casserole. Casserole is the best tool for cooking porridge. Because the casserole is most afraid of cold and hot changes, remember to open a small hot pot when cooking porridge, and then turn to medium heat to gradually heat up after the casserole is fully heated. Water should be added to cooking, only warm water can be added, and before the casserole gets angry, the water outside the pot should be fully dried to avoid bursting the pot. When the porridge is finally cooked, you can turn off the fire and cover it in advance. When the porridge was served, the cover was opened and the fragrance was overflowing. )