Features: light and delicious, rich in nutrition and beautiful in color.

Required ingredients

200 grams of rice, 20 shrimps, green beans 1 00g, carrots100g, 5 fresh mushrooms, ginger1chunk, appropriate amount of cooking wine, appropriate amount of chives and appropriate amount of salt.

Cooking step

Step 1: first, handle the live shrimp, turn around and shell, remove the shrimp intestines, wash them for later use, and clean the shrimp heads for later use.

Step 2: Peel the green beans. I like this kind of green beans with pods. They are fresher than that kind of finished products, and the taste is different. You will know by comparison. Every time I go to the market and see this kind of green beans with pods, I will buy some back.

Step 3: soak the fresh mushrooms in raw powder, then clean them and cut them into thin slices.

Step 4: peel the carrots, rinse them, and then cut them into cubes for later use.

Step 5: Wash the shallot and cut it into chopped green onion, and cut the chopped green onion into long sections for later use. After peeling the ginger, slice it half and cut it into pieces.

Step 6: Marinate the shrimps with cooking wine and ginger slices.

Step 7: Heat the casserole and put a proper amount of oil, stir-fry the onion and ginger slices until fragrant, and then put the shrimp head in for frying.

Step 8: fry the shrimp head until it turns red, and fry out the fragrance and shrimp oil.

Step 9: add a proper amount of water, and the water should be added at one time, and no water should be added halfway.

Step 10: After the fire boils, use a spoon to remove the floating powder.

Step 11: After the water is boiled, wash the rice, pour it in and cook it, and gently push the rice with the back of the spoon to prevent it from sticking to the pot.

Step 12: Cook the rice until it is seven-ripe, pick up the shrimp head, ginger slices and scallion, throw them away, put the Jiang Mo in, and cook the back with low fire.

Step 13: Pour the cut carrots in.

Step 14: Pour the carrots in for a few minutes, and then pour the green beans in. The green beans are tender and easier to ripen than carrots.

Step 15: Green beans will soon be boiled and float.

Step 16: put the mushroom slices in again. The mushrooms are easy to cook, so don't put them too early.

Step 17: Put the salted shrimps in, pick them one by one with chopsticks, and shake off the ginger slices and water.

Step 18: After all the ingredients are put out, cook for two minutes. Sprinkle chopped green onion into the porridge pot and season with salt. It is delicious without adding extra seasoning.

Tips

1. When cooking this kind of seafood porridge, don't add monosodium glutamate or chicken essence to make it fresh. Shrimp has a delicate flavor. The soup base cooked with shrimp head is original and delicious. I only need to add some salt to this pot of porridge, and any extra seasoning is superfluous.

2. If it is cooked at night, put less ginger, and it is not appropriate to eat ginger for dinner.