condiments

200g of rice

Prawn 12.

condiments

scented rice

50 grams

Dried/shelled shrimp

20 grams

dried turnip

55 grams

condiment

energy

20 grams

water

2500 ml

Practice of Chaoshan casserole porridge

1. Prepare all materials.

2. Cut off the shrimp gun and whiskers of the new prawn, shred the ginger and soak it in clear water, cut the pickles into diced peas, soak the rice in clear water for at least half an hour, and soak the dried seaweed in warm water for the same time.

3. Put 2500ml water into the casserole at one time and heat it with high fire. To the fire.

4. After the water boils, pour in the soaked rice and stir with a spoon. From then on, people never leave the pot, and the pot is not covered.

5. After cooking for about 10 minutes, the rice grains burst and expanded.

6. At this time, add pickles and dried seaweed, continue stirring and cook for 6 minutes.

7. Add shredded ginger and shrimps and cook for 5 minutes. Taste it before turning off the fire. If it is light, you can add a proper amount of salt. I don't add salt to this quantity. Pickled vegetables and dried seaweed are salty, so the porridge tastes just right.