Ingredients: lettuce, ginger foam, eggs, rice, water and salt.

Exercise:

1, rice-water ratio 1: 4 or 1: 5. Put a proper amount of water in the casserole. Shred lettuce and chop ginger into powder.

2. Put the rice into the casserole and soak it in advance before getting angry. The soaking time is about 1 hour.

3, small fire began to cook porridge, stir fry from time to time after boiling, porridge sticks to the bottom of the pot. Put ginger foam into the casserole when you start cooking porridge. The casserole has always been separated from porridge and water. So no more water can be added. Always cook over low heat. Until the rice porridge becomes thick and bubbling. Make a glug sound. If you turn off the fire at this time, the porridge will solidify, that is, soak, and the porridge will be cooked. This process took nearly 1 hour, which was too laborious! Think about it, in order to save trouble, you can also cook casserole porridge with steamed rice, which certainly won't take so long.

4. Turn off the fire and cover the porridge after it is cooked. After putting it on the stove, put the lettuce in a hot porridge pot with bubbles, stir it, beat an egg, cover it, simmer it and stir it, that is, break the egg and stir it evenly. Put a little light salt before eating, it will taste better.

Casserole porridge

Ingredients: rice, fresh shrimp, ginger, dried radish, celery stalk, sesame oil and salt.

Pretreatment of ingredients:

1. Cut off the shrimp gun, shrimp whiskers and shrimp feet, cut the shrimp in half, and wash the sandbags and shrimp sausages.

2. Wash the dried radish and cut it into dices. Celery stalks are cut into small grains, and ginger is cut into filaments.

Casserole porridge

1. Pour the leftover rice into the casserole, add 4 times the water of the rice, boil it over medium heat, and cook it over low heat until the rice grains bloom and the porridge begins to thicken.

2. Pour in the radish and continue to stir and cook for 2 minutes.

3. Add shredded ginger and stir for half a minute.

4. Pour in the fresh shrimp and stir until the shrimp changes color.

5. sprinkle celery.

6. 1 tbsp sesame oil, turn off the heat, and use the waste heat of the casserole to stir evenly.

Shrimp bullfrog casserole porridge

Ingredients: leftover rice bowl, 2 bullfrogs, about 20 fresh prawns, 2 red dates, half celery, 2 parsley, onion and ginger.

Seasoning: salt, chicken essence, white pepper, soy sauce, Lee Kum Kee steamed fish and soy sauce, cooking wine.

Method:

1. Remove the head and shell of the shrimp, cut a hole in the middle of the shrimp tail, remove the shrimp line, wash the bullfrog, peel and cut into pieces, soak the red dates and remove the core.

2. Cut celery into two sections, then cut a little celery into celery powder, half ginger into ginger slices, half shredded ginger, onion into sections, and coriander into sections;

3. Marinate the shrimp with cooking wine and soy sauce, and add two drops of steamed fish and soy sauce. The bullfrog is pickled with ginger slices and onion, and added with soy sauce, white pepper, cooking wine, steamed fish and soy sauce.

4. Put the remaining one third of the rice into a cooking machine, and add a proper amount of water to make rice slurry for later use; Boil two-thirds of the leftover rice in water, and pour the boiled rice slurry;

5. After boiling again, the rice grains are blossoming, as shown in the left picture. Add red dates, and then pour the pickled shrimp and bullfrog into the pot to boil. Note: pour all the marinated gravy together except onions. );

6. Add shredded ginger and two pieces of chopped celery. At this time, the lid can't be closed. Be sure to keep stirring with a spoon, otherwise it will stick to the bottom of the pot; (Turn it down at this time)

7. After cooking for about 6 minutes, add coriander segments and celery powder, and add a little salt and chicken essence.

Shrimp winter vegetable casserole porridge

Ingredients: 1 bowl of cold rice, 10 knife amount of prawn, 1 bag of winter vegetables, coriander, onion, sesame oil, sesame oil and a small amount of chicken essence.

Exercise:

1. The materials are ready.

2. The new prawn with a knife shaved its head, shrimp line and back.

3. Chop the coriander and soak the winter vegetables for half an hour to drain the water for later use (winter vegetables can play a refreshing role)

4. After the rice is crushed, pour it into the casserole, add a proper amount of water (which can be put at high temperature), drop a few drops of sesame oil (which can prevent the sticky pot and porridge water from overflowing, and also make the porridge taste more fragrant), cover it, and simmer slowly over medium heat.

5. When the porridge is slightly open, open the lid, simmer until it is thick, add winter vegetables and cook for 5 minutes, and stir evenly with chopsticks while cooking (winter vegetables can refresh and make the porridge sweeter).

6. Add new prawns. When the shrimp turns red and curly, add chicken essence, coriander and onion to taste, mix well and turn off the heat. Because vegetables in winter are very salty, there is no need to add salt (these processes require proper stirring of porridge)