In autumn, when the climate is dry, you should drink more soup and water; Besides making soup, you can often make porridge for your family. Simple ones are pumpkin porridge and sweet potato porridge, while more complicated ones are various Cantonese porridge.
Guangdong people call this kind of boiled porridge "raw boiled porridge", that is, using rice congee as the base and adding all kinds of fresh meat, such as fish fillets, beef slices, ribs, lean pork, pork liver, shrimp and crab, which is very distinctive.
It is one of the favorite foods for many people to travel to Guangzhou.
In the north, many ingredients are not easy to prepare, but we can prepare some simple raw porridge, such as lean meat porridge, salted peanut porridge and salted dried vegetable porridge. Today, let's share a fresh shrimp porridge.
Nowadays, it is cold in the morning and evening, and everyone exercises less. Shrimp meat is high in protein and low in fat. Fresh shrimp is used in porridge, which is nutritious and suitable for all ages.
Shrimp porridge
Ingredients:
Fresh shrimp is about 300g (the dosage can be less according to personal preference).
Rice is about 200g.
Ginger 1 piece, 2 shallots
Practice:
1, wash the fresh shrimp, take off the shrimp head and cut off the shrimp whiskers.
Shrimp line is removed from the back and abdomen of shrimp.
Note: To be more detailed, you can shell the shrimps and leave only the shrimps for later use.
2. Wash the rice and soak it in a bowl for more than half an hour in advance.
3. Put the shrimps in a bowl, add 1-2 spoonfuls of cooking wine and more pepper, grab them evenly, and marinate for 15 minutes.
White pepper and black pepper are ok, and black pepper will taste a little stronger than white pepper.
4. Heat the oil in the pot, add the shrimp head and stir-fry the shrimp oil, and put it out for use.
5, ginger cut filaments, parsley washed and cut into small pieces.
6. Put the rice into the pot, add enough water, and after the fire is boiled, turn to low heat and cook until the rice grains bloom.
7. Add shrimp heads
Add shredded ginger.
Stir well, continue to simmer slowly, and cook until the rice porridge is sticky.
8, according to the taste, add the right amount of salt and mix well, then put the shrimp in.
Continue to cook for about 5 minutes, sprinkle with coriander and stir well.
Shrimp porridge is finished!
The shrimp meat is fresh and tender, the porridge melts in the mouth, and it is full of fresh flavor, and it is not greasy after drinking.
2 bowls at a time, it's not fun at all!
Tips:
1, buy fresh live shrimp, the effect is better.
2. Shrimp porridge tastes good with coriander, but if you don't like coriander, you can also use diced celery or shallots (I personally think diced celery tastes better than shallots).
3, remember to stir frequently during the whole porridge cooking process, one is to avoid the bottom paste, and the other is to accelerate the soft rot of rice grains and the effect of instant cooking.
In the past, when I was in Guangdong, the midnight snack at night was often a pot of shrimp and crab porridge. Several people sat around, chatting and drinking, filling their stomachs and relaxing their hearts, and they would not gain meat. How unhappy!
Nowadays, I often cook porridge for my family by myself. Although I have no wantonness, I feel more at ease ~