King oyster mushroom and shrimp porridge

Ingredients

15 large shrimps

2-3 king oyster mushrooms

A small bowl of snow peas

Ginger slices

A bucket of rice, about 180ml

Method

1. Boil water. Add a little cooking wine, blanch the prawns until they change color and take them out

2. Peel the shrimps, slice the king oyster mushrooms, and cut the snow peas into small pieces

3. One bucket of rice, 6 bowls water (a small bowl for eating), soak it for 20 minutes, then follow the general procedure for white porridge, boil the rice first, then add the king oyster mushrooms and shrimp meat and simmer for 20 minutes, then add the snow peas and simmer. 1. 2 minutes (to prevent the snow peas from turning yellow) is enough

Preserved egg and shrimp porridge

Ingredients

1. 2 preserved eggs 2. 5 taels of shrimp meat 3. Rice

4. One carrot 5. Ginger, celery

5. Sand tea powder and salt. Chicken essence

6. A little water

Method

This is the first time I upload a recipe. hey-hey. .

Step 1: Cook the rice first. The amount of rice depends on how many of you eat it (I usually like to use cooked rice when cooking porridge, so that the rice will not be too sticky and not too sticky). The rice won’t stick to it, you can also try it with glutinous rice, it depends on your personal preference, you can try it too).

Step 2: Remove the head and shell of the shrimp, as well as the internal organs of the shrimp. It takes a lot of time to break the shell of the shrimp, so this needs to be done in advance

Otherwise it will take a long time. After breaking off the shell, cut the shrimp into two pieces.

Step 3 Next is to cut the carrots. Cut the carrots into dices, as well as the ginger. The smaller the better. Cut the celery into sections, not too long.

Step 4: Put the preserved eggs into the pot and boil them. The boiled preserved eggs are easier to cut into cubes and will not stick to the knife. Boil it in the pot for a few minutes, drain it, cool it in cold water, and then cut it into cubes.

Step 5 The next step is to put water into the pot. The amount of water must be accurate. After all, everyone needs different amounts of water to cook porridge. After the water boils, put the cooked rice in, then the diced preserved eggs, then the diced carrots, after a minute or two add the shrimp and ginger, add a little salt, sand tea powder and chicken essence ( I won’t mention the amount of salt and chicken essence here. Everyone’s taste is different. You can also use pepper for the sand tea powder. I haven’t used pepper. You can try it yourself.)

Step 6 The next step is to put the celery in, then turn off the heat, cover the pot, and simmer for a few minutes. (You can turn off the heat after adding the celery, so that the aroma of the celery can be retained. You can also add garlic)

Okay, this is the preserved egg and shrimp porridge. Please take care of it. .