Cantonese people call this kind of congee boiled out for "raw rolled congee", is to use white congee as a base, and then add a variety of fresh meat, such as slices of fish, slices of beef, spare ribs, lean meat, pork liver, shrimp, crab and so on, very distinctive.
It is one of the favorite cuisines of many people who travel to Guangzhou.
In the north, many ingredients are not easy to prepare, but we can prepare some simple raw rolled congee, such as before I shared with you lean meat congee, salted bone peanut congee, salted bone and dried vegetable congee, and today we share a fresh shrimp congee practice.
Nowadays, the morning and evening cold, we reduce the movement, shrimp meat high protein and low fat, with fresh shrimp into the porridge, nutritious and delicious, young and old are suitable for all.
Fresh shrimp congee
Ingredients:
Fresh shrimp about 300g (amount according to personal preference, a little less can be)
Rice about 200g
Ginger 1 piece, scallion 2
Practice:
1, fresh shrimp wash, shrimp head off, and cut off the shrimp whiskers.
Shrimp body back, abdomen to remove the shrimp line.
Note: more detailed, you can shell the shrimp body, leaving only the shrimp spare.
2, rice washed, put into a bowl soaked more than half an hour in advance.
3, shrimp body into the bowl, add 1-2 tablespoons of cooking wine, more pepper together to grasp evenly, marinate for about 15 minutes.
White pepper and black pepper can be, black pepper than white pepper will be slightly heavier flavor
4, hot oil in the pan, put the shrimp head fried shrimp oil, sheng out standby.
5, ginger shredded, cilantro washed and cut into small sections.
6, the rice into the pot, add enough water, high heat to boil, turn to medium-low heat to cook until the rice bloom.
7. Add shrimp heads
Add shredded ginger.
Stir well, continue to simmer over low heat, cook until the rice porridge is thick.
8, according to taste add the right amount of salt and stir well, and then clip the shrimp in.
Continue to cook for about 5 minutes, sprinkle parsley and stir well.
Fresh shrimp porridge is complete!
Shrimp meat is tender, meat porridge melt in the mouth, fresh flavor enough, hundred drink not greasy.
One time 2 bowls of belly, simply not addictive ah!
Tips:
1, to buy fresh live shrimp, the effect is better oh.
2, shrimp congee and cilantro flavor is very good with, but if you do not like cilantro, you can also change the celery or small parsnips (I personally think that the celery than small parsnips taste better).
3, the whole process of porridge remember to often stir, one is to avoid the bottom of the paste, the second is to accelerate the softness of the rice grains, cooking the effect of melt-in-the-mouth.
In the past in Guangdong, the evening snack is often a pot of shrimp and crab congee, a few people sitting around, chatting and drinking, full of belly, soothing, but also will not grow meat, so happy!