Ingredients: 300g of rice, 8 fresh lobsters, a small piece of ginger, 5 Chinese cabbages, onion 1 root, white pepper 1/2 teaspoons, 2 teaspoons of salt, 2100 ml; Watery;

Practice steps:

1. Wash the rice, put it into the inner container of the electric pressure cooker, and pour in water. The ratio of rice to water is about 1: 7. Turn on the electric pressure cooker to cook porridge for half an hour, the pressure is 30, the taste is standard, and go.

2. Wash the lobster, remove the beard, pull out the shrimp line, shred the ginger, and cut the onion into chopped green onion.

3. Wash the Chinese cabbage and cut it into pieces, then blanch it with clear water and take it out for later use.

3. After cooking, the pressure cooker deflates itself, then put the shrimp and ginger into the porridge, turn on the "juice-collecting and flavor-improving" button, and continue to cook with the lid open for 10 minute (if your pressure cooker doesn't have the function of cooking with the lid open, put the above ingredients in the back cover of the pot for five minutes), and then it's time to deflate and open the pressure cooker with the lid open.

4. Turn off the power when you arrive, add Chinese cabbage and shallots, and season with salt and white pepper as appropriate.

Nutritional value of shrimp;

1. Shrimp contains 20% protein, which is one of the foods with high content in protein, several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains the essential amino acid valine, but it is a balanced source of protein. In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.

2. Compared with fish and poultry, shrimp contains less fat, almost no animal sugar as an energy source, higher cholesterol and rich taurine, which can reduce human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A.