Making materials of shrimp porridge: Ingredients: japonica rice100g, 30g of shrimp to teach you how to make shrimp porridge, how to make shrimp porridge is delicious. Soak the shrimp in warm water for 30 minutes, wash the japonica rice, put it in a casserole and add water. Boil it with strong fire first, then simmer it with slow fire, until the rice rotten soup is thick.

Usage: Take warm meals every morning and evening 1 time.

Tips-Health Tips:

Tonifying kidney and invigorating yang, strengthening lean qi. It is used to treat deficiency of kidney yang, deficiency of essence and qi, impotence without lifting, lifting without firmness, and abdominal cold pain.

Kidney-nourishing medicated diet

How to cook porridge for the baby with dried shrimp?

Try the following methods: 80g of rice (japonica rice), 80g of fresh shrimp, 0/00g of lotus root/kloc-,0/0g of onion/kloc-,0.5l of water/kloc-,2g of pepper, 4g of salt and 3g of sesame oil (which can be added according to personal taste). 2. Peel the lotus root and cut it into even slices. Wash the onion and cut it into chopped green onion for later use. 3. Choose a deep casserole (clay pot), add rice, lotus root slices and water, boil over high fire, and then simmer; 4. Cook until it is rice-like, and when the porridge is white and sticky, add shrimps and salt, and cook over high heat for about 1 min. Turn off the heat, sprinkle with chopped green onion and drizzle with sesame oil.

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Practice of porridge with dried abalone

Main ingredients: 2 dried abalones, 20g rice, and auxiliary materials: 2g chopped green onion, 2g coriander, 2g salt, 2g pepper 1g, 2g sesame oil. Steps: 1. Soak the dried abalones in advance. 2. Clean the bowels of the abalones, brush the mud with a clean toothbrush, and cut them into small pieces for later use. 3. Put a proper amount of rice into an electric pressure cooker to cook porridge. Stir while cooking for 5 or 2 minutes. Turn off the fire when the diced abalone is cooked. 6. Add salt, chopped green onion and coriander to the bowl, sprinkle pepper, drop sesame oil and stir evenly. congee is a Chinese word, pronounced zhou, with a total stroke of 12, which comes from Kangxi Dictionary, also known as Mi, and is a kind of rice, millet or corn beans cooked.

The stomach is uncomfortable. Dried shrimp can be eaten in porridge.

Hello! There are many reasons for nausea and vomiting, such as food poisoning, acute gastroenteritis, acute intestinal obstruction, cholecystitis, peritonitis, encephalitis, hypertensive encephalopathy, etc. Suggestions: Take Chinese patent medicine Shugan Hewei Pill for conditioning, which can soothe the liver and reduce the fire in the stomach. Drink more water, drink chrysanthemum tea, eat more fruits and vegetables, eat less greasy food, avoid spicy and irritating food, and pay attention to rest.

The practice of lean shrimp porridge, how to eat lean shrimp porridge, lean meat

Details of ingredients: rice, one cup of laver, one small Zhang Qian shrimp, six to eight lean meats, appropriate amount of onion, ginger, garlic, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of oil and a little salty taste. Cooking process takes half an hour, which is time-consuming and simple. Steps of laver shrimp porridge: 1 1 Prepare the materials.

Steps of Porphyra Shrimp Porridge: 2 2 Wash the rice and put it in the pot and cook it by pressing the porridge button (I use an electric pressure cooker to cook porridge faster, you can also cook it with a rice cooker). Steps of Porphyra Shrimp Porridge: 3 3 Cut the laver into pieces and shred the lean meat (the shredded pork is marinated with starch and salt for a short time). Cut the onion, ginger and garlic and put them in an oil pan to saute.

It is best to soak the shrimps in advance and chop them (shrimp or fresh shrimp can also be used if there is no dried shrimp). Steps of Porphyra Shrimp Porridge: 4 4 Porridge is covered and put in the shrimps.

Steps of Porphyra Shrimp Porridge: 5 5 Add lean meat.

Steps of Porphyra Shrimp Porridge: 6 6 Add chopped Porphyra.

Steps of Porphyra Shrimp Porridge: 7 7 Pour in the oil just fried with chives, ginger and garlic.

Steps of Porphyra Shrimp Porridge: 8 8 Add salt chicken essence.

Steps of Porphyra Shrimp Porridge: 9 9 Sprinkle chopped green onion.

Steps of Porphyra Shrimp Porridge: 10 10 It tastes delicious, so try it!

How to cook porridge with lobster head?

Although cooking porridge is simple, there are still tricks to follow.

The key lies in the preparation of raw materials and the cooking temperature.

Below we introduce the experience of some professional pastry chefs to readers, which may help you get twice the result with half the effort.

1, about raw materials: there are a wide range of choices. Fresh millet and stick residue have just come into the market this season, and chestnuts, sweet potatoes, red dates, water chestnuts, yams and lotus roots are just in season. Other ingredients can be added: various kinds of rice, red beans, bean sprouts, tremella, raw peanuts, melon seeds, candied dates, raisins, lotus seeds, lilies, almonds. Lotus seeds should first remove the bitter core; Raw almonds and walnuts are best soaked, peeled and bitter before cooking. Raw peanuts, lotus roots, lilies, etc. are put in last when they are almost ripe to keep a crisp feeling; Coix seed (also known as sago) should be soaked until it shines before cooking. Because it is cooked well, it doesn't need too much heat. Just put it in a few minutes before cooking.

2, it is best to put enough water at one time before cooking, master the proportion of water and rice, and don't add water in the middle, otherwise the porridge will be diarrhea and thin, which will greatly reduce the viscosity and rich flavor.

3. When cooking bean porridge, beans must not be soaked in water in advance, otherwise it will be impossible to boil; Before putting rice, wait for the beans to boil and add cold water several times, and the beans will bloom easily after being "excited" several times.

Then let the rice in.

4. When cooking porridge, you should put seasonings such as salt, monosodium glutamate and chicken essence after the rice porridge is thoroughly cooked, and finally release the vegetables (don't blanch), so that the color of the vegetables will not change and the nutrition will not be lost.

Preserved egg lean porridge (feeding) Preserved egg lean porridge with dried shrimp tastes especially good! Preparation: rice congee, minced meat, chopped dried shrimps, one preserved egg, Jiang Mo and chopped green onion: salt, sesame oil, monosodium glutamate minced meat, dried shrimps and Jiang Mo are mixed together. After rice congee is boiled, slowly add it, then add appropriate amount of salt and cook it slowly; Add chopped preserved eggs until the porridge becomes mushy, then cook for about 3-5 minutes, add chopped green onion, sesame oil and monosodium glutamate; Add it and you can eat it. It's simple and delicious.

Delicious tips for cooking preserved egg and lean meat porridge! Cooking materials: lean meat 1 block (pork tendon is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, and the other is not so lime-flavored), ginger 1 block, enough water, and proper amount of oil and salt to cook a pot of preserved egg salty lean porridge. The key points are as follows: 1. 2. Marinate the porridge rice in advance: after about half a bowl of rice is washed clean, mix well with 2 tablespoons of oil, 1 half teaspoon of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, making the rice cotton rotten, so it is not greasy; 3. Porridge meat should be boiled in boiling water to remove fishy smell, or salted: lean meat or salted lean meat should be used for porridge, and it is not necessary to be too particular about which piece of pork it is. In short, it is necessary to keep a whole piece of meat from being cut (I usually use a piece of pork about palm-sized, 1-2 cm thick, and if conditions permit, pork tendon meat is better).

If you cook porridge with lean meat, first cook the lean meat with boiling water, and then wash it; If you like to cook porridge with salted pork, you should marinate the salted pork one day in advance. The methods are as follows: rinse a piece of pork, wipe it dry, sprinkle 2-3 teaspoons of salt evenly on the meat, put it in the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) and marinate it 12 hours or longer before it can taste; 4, the water for cooking porridge should be fully boiled before adding the material: put a lot of water in the big soup pot and boil it before adding the material.

First, put the meat and ginger slices, and don't turn down the fire. When the meat is in boiling water, the outside part will be cooked and hardened, which will seal the gravy inside, so that the meat will not taste bad after cooking porridge. Then, when the water boils again, marinated rice and a chopped preserved egg will be chopped and cooked with rice, and the preserved egg will melt and blend into the taste of porridge. 5, first big fire, then small fire, the heat should be sufficient: the water is boiling, after the ingredients are added, first cook for 20 minutes on high fire, and then turn to low fire for 1 half an hour. When the heat is sufficient, the porridge will be soft and easy to digest; 6. Texture treatment of porridge: After cooking on low heat for 1 half an hour, chop up the second preserved egg, fish out the lean meat cooked in porridge at the same time, pull it with chopsticks, shred it, put it back into porridge with the second preserved egg, cook it for the last half an hour, and then turn off the fire.

The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg could be cooked without lime smell, and at the same time, it became soft and smooth. When eating porridge, preserved eggs could be eaten, and the meat kept a certain flavor because it was boiled. After being shredded, it was put back into the porridge, which was particularly delicious.

The porridge cooked in this way needs no salt, tastes good, and is easy to digest under fire.

If the porridge is a little sticky, please don't use a spoon to pull the sticky skin on the bottom of the pot, or the porridge will smell mushy. We usually put a light small spoon at the bottom of the pot to cook with the porridge. When the water boils, the small spoon is also driven to prevent the porridge from sticking to the bottom.

Boat porridge Boat porridge should first be cooked in a pot of fragrant rice congee, then the raw meat material is boiled and cooked until it is only cooked, then the cooked materials are cooked, and chopped green onion and pepper are sprinkled and a little sesame oil is dripped. After serving the bowl, sprinkle fried peanuts, fried dough sticks (or crispy) before eating, and put down all kinds of seafood: fresh cuttlefish, fresh shrimps, scallops and sashimi. The materials under the civilian version of the boat porridge: roasted duck pieces or barbecued pork, fish fillets, shrimps, and dried squid with low price (low price = cheap, generally dried squid is cut into thin shreds). All versions of the boat porridge are available.

Lobster porridge! Ingredients: a big lobster (I can't kill it, so when I buy it, I will sell the fish chef to help me kill it, and take it home with ice cubes frozen), ginger 1 large slice of shredded green onion, 2 tablespoons of Northeast pearl rice 1 bowl, oil, salt, egg white 1 piece, and a little pepper. Practice:/kloc-0. Cut the lobster feet into pieces, cook the lobster head in a microwave oven for 3 minutes, then scoop out the golden shrimp paste with a teaspoon and pound it a few times; The shell of the shrimp head is reserved for use; 2. Wash northeast pearl rice, add oil 1 spoon, salt 1 teaspoon and stir. ...

Best practice of seafood porridge?

Seafood porridge! Ingredients: A shrimp, crab, worm, snail, shrimp, oyster, especially fish (if there are scallops, it can improve the flavor) Ginger shredded chicken with B salt, chicken cooking wine, white pepper and sesame oil. rice congee method: 1. Cook a large pot of rice congee first, then pour all the ingredients A and rice congee, because seafood is easier to cook, first boil the porridge with high fire, and now cook it with medium and small fire.

2. Add salt, cooking wine and chicken essence and mix well. 3. Add white pepper sesame oil and fresh mushrooms and seafood porridge according to personal preference after taking out the pot. Materials: 2 tablespoons and a half of sticky rice, glutinous rice 1 tablespoon and a half, peel (small) 1 slice, and mud 1 50g.

Seasoning for rice: half a teaspoon of salt and half a tablespoon of oil.

Seasoning for shrimp: salt 1/8 teaspoons, a little pepper.

Production process: (1) mixed sticky rice and glutinous rice, washed, soaked in hot water 1 hour, drained, marinated with seasoning for about 15 minutes.

(2) Soak the peel and wash it.

(3) Wash the shrimps and marinate them with seasonings for a while.

(4) Wash the mud and season with a little pepper.

(5) Put the rice into a pot or a deep container, heat the water 1000 ml and the peel, cover it and dry it, leaving an opening for air evacuation, cook it at high fire for 10 minutes, and then cook it at medium fire for 20 minutes.

(6) Wash the mushrooms or straw mushrooms and cut into granules.

(7) Add the dried mushrooms, straw mushrooms, mud parsley and shrimps into the porridge, and continue to cook with medium heat 10 minutes, so that the porridge can be eaten with fresh shrimps: half a catty of river shrimp, half a catty of chrysanthemum morifolium, two celery roots and coriander (coriander) 5.

2. First remove the leaves from the celery, and then chop it up; Coriander is washed and chopped as well.

3. After the porridge has been cooked with slow fire for nearly 40 minutes, it is basically good. At this time, we can add what we have prepared.

Add the chopped celery first, then add a spoonful of salt and stir.

4. Boil celery for about 5 minutes, then put coriander in half, and then pour in a little cooking oil or sesame oil.

5. Pour the fresh shrimp, stir slightly, and put the chrysanthemum in.

Finally, put the remaining half of the coriander in, add a little soy sauce appropriately, and cook for about three to five minutes without covering the lid after about two to three teaspoons of the above materials are put in.

Keep stirring.

Prevent sticking to the bottom.

Seafood porridge material: snapper slices ... 30g shrimp ... 20g onion, ginger ... a little clams (shells) ... 40g rice ... 1/4 cups method 1. Remove the mud from the shrimp, and open it from the middle slice after washing.

Cut snapper into small pieces, soak in water and spit sand, and cut onion and ginger into fine powder.

2. Shrimp and fish fillets are boiled in boiling water.

3. Wash the rice, add appropriate amount of water to make porridge, add seafood and seasoning and cook for 2 minutes. After the clams are fully opened, add onion and Jiang Mo and mix well.

How to make shrimp preserved egg porridge for breakfast and how to eat it well

Shrimp preserved egg porridge for breakfast: main ingredient: rice: 60g preserved egg 1 dried shrimp (that is, small shrimp skin, which is called shrimp in the north): 20g water: 600g auxiliary ingredient: chives: shrimp preserved egg porridge with a little breakfast porridge: Steps 1. Wash the rice and add 600g water for one night.

Dice preserved eggs for later use. 2. Don't let the soaked rice fall into water. Cook it with water until the water boils. Put the preserved eggs and dried shrimps in a pot and cook them on low heat until the rice porridge is sticky.

I cooked it for about half an hour.

3. Add salt to taste after porridge is cooked.

There is no need to add other seasonings, because the shrimp porridge is very fresh.

It should be said that because shrimp itself is salty, you should taste it when you put salt, otherwise you can't eat it if you put too much porridge.

Those who like chives can sprinkle some chives, and those who like coriander can sprinkle coriander.

It's delicious without anything.

With steamed bread or eggs, start eating breakfast. Tips Shrimp contains a lot of calcium, so there is no harm in eating more.

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A complete collection of casserole porridge practices

Chaozhou casserole porridge practice 1 porridge ingredients: 500 grams of Ya fish, 250 grams of chicken neck bone, cooked chicken 100 grams, 3 grams of ginger slices, 100 grams of cooked pork belly, 3 grams of garlic slices, 50 grams of cooked pork tongue, onion 10 grams, 50 grams of cooked pork heart, 2 grams of monosodium glutamate, 50 grams of cooked ham. Water-borne squid100g, Shaoxing wine 50g, water-borne fragrant fungus15g, milk soup 2000g, tofu150g, and chicken oil10g.

The practice of porridge: 1. Marinate the clean elegant fish with 3 grams of Sichuan salt and 0/5 grams of Shaoxing wine/kloc-0, put the chicken neck bone on the bottom of the casserole, then put the fish on the chicken bone and cut the onion into horse ears; 2. Cut chicken, pig's tongue, heart, belly and tofu into strips 1 .5cm thick and 4cm long, slice ham, put it into a casserole with ginger, garlic, onion, dried shrimps, fragrant mushrooms, pepper, Sichuan salt and Shaoxing wine, then add milk soup, put it on high fire and boil it, then skim off the floating foam. 3. Slice the fish fillets with water, drain the water, and put them into a casserole (the pot is cooked porridge). After 2-3 minutes, put the casserole in a plate, pour in the chicken oil, add monosodium glutamate and Chaozhou casserole porridge.

Cooking skills: 1. The dosage of main and auxiliary materials should be appropriate.

2. The heat and cooking time should be well controlled.

After sitting, the casserole still keeps boiling, giving people a sense of movement.

Flavor characteristics: 1. Yayu, an important edible fish in the Wojiang and Dadu rivers of Sichuan, is also known as Jiayu.

It was called point C fish in ancient times.

It has the characteristics of more meat, less thorns and tender quality, and is the best raw material for fresh fish cooking in Sichuan.

2. Du Fu, a great poet in the Tang Dynasty, said: "Fish knows the origin of point C is beautiful, and wine does not need to be drunk." He praised the beauty of elegant fish.

Ya 'an City, Sichuan Province has Yayu Restaurant.

Ya 'an has a history of eating customs, paying attention to nutrition, stressing health, and liking the original juice, so it cooks vegetables in casserole.

The casseroles used are all baked with "white clay" in Rongjing County.

This casserole is delicious and keeps warm.

3. "Ya Fish in Casserole" is salty and savory, and it is often used in banquets to end with "Taiwan drama".

In recent years, it has been changed to the first dish of the banquet for the eater.

After sitting in the casserole, it still keeps boiling, fresh and fragrant, the fish is tender and the soup is fresh, and the nutrition is rich, which makes the eater linger on Yucheng Ya 'an for life and unforgettable.

Chaozhou casserole porridge practice 2 porridge ingredients: glutinous rice150g, (Insect Search) Pu fresh oyster 50g, water-soaked mushrooms 20g, tender ginger 50g, refined salt 5g, monosodium glutamate 5g, pepper 5g, fried chopped green onion and celery powder 5g, garlic paste and white wine 50g, pork bone soup1000g.

Practice of porridge: 1. Wash oysters, pick them up and drain them, cut mushrooms into rice grains, cut tender ginger into filaments and soak them in clear water, soak glutinous rice in clear water for 2 hours, then wash them, and put them in a steamer to steam through the rice heart for later use; 2. Put the pot on a strong fire. When the pork bone soup is 80% hot, put the glutinous rice into the pot and boil it, then stir it a little to avoid sticking to the pot. 3. When the rice heart is cooked, add fresh oysters, mushrooms, salt and monosodium glutamate to adjust the taste, then take the pot and put it into a bowl. Sprinkle pepper, celery powder, fried chopped green onion, garlic paste, white wine and Chaozhou casserole porridge when eating.

Chaozhou casserole porridge practice three porridge ingredients: rice, fresh shrimp, shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce and Tianjin winter vegetables.

The practice of porridge: 1. Deal with the ingredients first; 2. Cook a pot of rice congee with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and ingredients, and cook for 5-6 minutes to make Chaozhou casserole porridge.

Cooking skills: the main thing is to be able to match the ingredients.

In the ingredients, fried garlic, fried onion oil and fried square fish should be made by themselves before cooking porridge. Garlic, onion and square fish (also called "earth fish") should be diced and fried, and onion oil should keep the onion and oil in the frying pan.

How does Haimi cook porridge for the baby?

Main ingredients: rice porridge, a bowl of vegetables 1 dried seaweed 1 spoon of ham 1 slice of salt, appropriate amount of onion and vegetables, dried seaweed porridge-steps for baby's supplementary food-illustration for baby's supplementary food1. Other vegetables can be exempted) Drain the water and cut into small pieces of vegetable seaweed porridge-illustration of baby's complementary food. 22. Boil the rice porridge, add seaweed and ham meat vegetable seaweed porridge-illustration of baby's complementary food. 33. Add spinach after the seaweed is boiled soft (add salt after other vegetables are cooked), and finally add a little salt vegetable seaweed porridge-illustration of baby's complementary food. 44. Turn off the fire, add onion foam and stir evenly. ...