Shrimp porridge is very delicious, but it is also a headache if it is not delicious. There are still some skills in making shrimp porridge. Let’s go through them one by one:

First, soak in advance: Soak the rice in water for half an hour before making porridge to allow the rice grains to swell. The advantage of doing this: it saves time when cooking porridge, and the porridge tastes good.

Second, boil the pot under boiling water: If the casserole is cooked with cold water, the bottom will often burn. This phenomenon will not occur if the pot is boiled under boiling water, and it saves more time than cooking porridge with cold water.

The third point, heat: first bring to a boil over high heat and keep it for 10 minutes, then turn to low heat and simmer for about 30 minutes.

Point 4: When preparing shrimp, be sure to add some oil from the shrimp head when peeling the shrimp, so that the taste will be more fresh. Catch the shrimps with sugar, salt, and white pepper to taste.

The fifth point: If you have spleen deficiency and coldness, you can also sprinkle a small amount of white pepper and eat it while it is hot to taste.

After such a transformation, the porridge tastes fragrant. In addition, if you want to cook porridge with different flavors, remember to cook the porridge and other ingredients separately. Do not pour everything into the pot at once, as that will not taste good and will not look good. Especially when making seafood porridge, fish and shrimp must be added at the end to ensure that the porridge is fragrant, nutritious and sell well

Fresh prawns - remove the heads, Peel the shrimp into pieces. If you are making it for a baby, chop the peeled shrimp into fine pieces with the back of a knife to make it easier for the baby to chew. Note that you can only use the back of the knife to handle it. If you use the edge of the knife to handle the shrimp, the shrimp will turn into mud, and the shrimp meat will also No flexibility!

Lettuce leaves----Take the fresh green leaves, wash them, cut them into shreds and set aside!

Ginger - cut into shreds or minced according to personal preference. Just cut it into slices for your baby. It will be easy to pick out when feeding! Method:

1. Add a little egg white to the processed shrimp meat and stir in one direction. The shrimp meat will be more tender after being coated with egg white! The advantage of using egg white is that it will not destroy the refreshing texture of the porridge, and it also adds umami and nutrition. If too much starch is used, the porridge will become mushy and not smooth to eat! !

2. How to cook porridge: After the water boils, pour in the washed rice. This will cause the rice to expand quickly and produce pulp, and the cooked porridge will be thick!

3. After the porridge is cooked, turn down the heat, first pour in the shrimp meat mixed with egg white, stir gently twice, add the shredded lettuce, and turn off the heat!

4. Sprinkle a little salt and pepper into the cooked porridge, add a few drops of sesame oil, and the delicious porridge is ready! Method: First, add a little corn oil (other edible oils can also be used) to the casserole and sauté a small amount of ginger slices (a few slices are enough). Add an appropriate amount of water (the amount used to cook porridge) and bring to a boil! After the water boils, add washed Northeastern rice (Northeastern rice is more sticky), bring to a boil, and cook porridge over low heat. While the porridge is cooking, it’s time to prepare the shrimps. The shrimp must be alive, cut off the tips and whiskers, make an incision on the back, take out the shrimp intestines, and wash the shrimp heads. Boil the porridge until it is medium cooked, and put the shrimp into the porridge pot. Cook together for another five minutes to ensure the shrimps are cooked through! Finally, add salt and MSG to taste. Add chives when serving in a bowl. If you like, you can also add coriander. The hot and fragrant shrimp porridge is ready to eat.