Carrot 1/3, Pleurotus eryngii 1, kelp 1,
2 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp tuna juice,
A little salt.
Exercise:
1. Soak glutinous rice in advance. 2 cups of glutinous rice 1 hour or more. In fact, recently, pressure rice cookers have the function of cooking porridge, and porridge can be cooked without soaking. But for a better taste, I cooked porridge in an ordinary pot, so I soaked the glutinous rice for a long time.
2. Carrots, pumpkins and Pleurotus eryngii should be diced for later use. Peel the shrimp and cut it into three pieces for later use. If you want to make the porridge more delicious, you can put the peeled shrimp head and skin in a small cloth bag, put them together when cooking the porridge, and take them out when the porridge is ready. I only used shrimp this time.
3. Pour 1 tbsp sesame oil and a little water into the pot and stir-fry the soaked glutinous rice slightly.
4. When the glutinous rice is slightly translucent, put the diced vegetables together and fry.
5. Add 1.5L water and start cooking porridge. When the water boils, put in a piece of kelp. After boiling for more than 10 minutes, take out the kelp and throw it away.
6. When the porridge water reaches a certain level and the glutinous rice is cooked, pour the shrimps in and continue to cook. Add 1 tbsp soy sauce and 1 tbsp tuna juice to taste.
7. Cook for a while. Taste the porridge when the concentration is moderate. If it is too weak, add some salt to adjust the taste. Finally, scoop a spoonful of sesame oil and pour it in. Turn off the heating. So you can cook.
8. Put it in a bowl and sprinkle with sesame seeds.
"Assorted shrimp porridge" is delicious. It's really warm to cook a bowl when you have no appetite.