Shrimp porridge practice

Preparation of ingredients: dried mushrooms, prawns, mushrooms, broccoli and carrots.

1. First, we prepare a proper amount of rice, wash it with clear water for several times, clean the dust and impurities on it, then pour it out, drain the water and put it in the refrigerator for 2 hours.

2. Prepare a few fresh shrimps, cut off their whiskers and legs, cut off their heads and put them aside for later use. Peel off the shrimps and pick out the shrimp line with a toothpick.

3. A few shallots are cut into sections, half carrots are sliced first and then diced, the roots of broccoli are removed, cut into small pieces and washed in clean water, and then a few dried mushrooms are prepared and soaked in hot water. Mushrooms can replace chicken essence to increase the natural flavor.

4. Then take out the frozen rice, and grab the sticky rice by hand. After the rice is frozen, honeycomb holes will be formed inside, which can speed up the gelatinization speed and reduce the cooking time, and the cooked porridge is very sticky and slippery.

5. After all the ingredients are ready, we start making. Heat the casserole and add a little oil pan. When the oil temperature is 50% hot, add the onion and shrimp head, fry the shrimp oil on low heat, saute the onion until fragrant, then add a proper amount of boiling water, and pour in the prepared rice and keep stirring in one direction.

6. Be sure to add boiling water and keep stirring, so that the porridge will not paste the pot and reduce the cooking time. After the fire boils, turn to low heat for 8 minutes, then wash the soft mushrooms, remove the roots and cut them into small pieces for use.

After 7.8 minutes, the rice porridge has been boiled very fragrant. We pour the shrimp, mushrooms, broccoli and carrots into the pot, and cook until the rice porridge boils again and turns to low heat to start seasoning. Add 3 grams of salt and 2 grams of pepper, and continue to cook. After all the ingredients are cooked, turn off the heat and serve.

Nutritional value of shrimp;

1. Shrimp contains 20% protein, which is one of the foods with high protein content, which is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains valine, an essential amino acid for human body, which is not high, but it is a balanced protein source. In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.

2. Compared with fish and poultry, shrimp contains less fat, almost no animal sugar as an energy source, higher cholesterol, and rich taurine, which can lower human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A.