1, soak the rice before cooking porridge

You can soak the rice in advance for half an hour to 2 hours, you can let the rice grains are fully saturated with water and easier to expand, and in the cooking process to release the rice pulp, not only to make the cooked porridge taste more delicate.

2, the appropriate proportion of rice and water

Like to cook thick porridge or thin porridge need to control the proportion of rice and water, you can cook a thick porridge.

3, constant stirring can make the porridge sticky and delicious

After the porridge boiled, small fire porridge cooking process along the clockwise or counterclockwise direction constantly stirring. This way the porridge can be fully integrated and thickened.

The following specific method:

Preparation materials: 400g of fresh shrimp, 200g of rice, 1200g of water, cooking oil, salt, green onion, ginger, celery, white pepper, cornstarch, cooking wine

Steps:

1, rice washed soaked for 30 minutes.

2, shrimp head open back to shrimp line, add a little cooking wine, ginger and salt marinade to the next pot.

3, shrimp head with cornstarch wrapped a little after the pan on medium heat and fry until golden.

4, soak the rice water pour off, add 2 spoons of fried shrimp shrimp oil mix well, pour boiling water on the pot to cook. The ratio of water to rice is about 6:1.

5, after the water boils, turn down the heat and add ginger, simmer for about 20 minutes until the porridge thickens and then add shrimp. Keep stirring in the middle.

6, add shrimp and simmer for about 5 minutes, sprinkle with salt, white pepper, chopped celery and scallions, stir well out of the pot.

7, finished picture.