1. sand shrimp peeling head to stay meat spare. Cilantro washed and cut inch short.

2. casserole put water to boil, put the washed rice boil on high heat to change to medium heat to cook the rice cooked into the shrimp boil, change to low fire, high fire when you must open the lid to burn

3. cook to the rice viscous, put the salt seasoning, turn off the fire into the cilantro.

How to cook porridge with shrimp head delicious, shrimp head porridge eating

How to boil shrimp oil fried shrimp head

shrimp shells and shrimp head rinsed, drained

oil in the pan, burned to a slight heat into the shrimp shells

simmering slowly until the oil becomes red, shrimp shells become crispy

pepper in a large bowl, pour the shrimp oil, using the heat to the shrimp oil, fried fragrant pepper; cooled. Peppers fried incense; cool drained pepper particles, find a clean bottle of shrimp oil

How to cook shrimp porridge is delicious

Shrimp porridge is very tasty and delicious, but do not taste good, it is also a very big headache, in the shrimp porridge over the rushing or some of the skills, the following is a road to:

First, soak in advance: do the porridge before the rice soak in water for half an hour to allow the rice to expand open. The advantage of doing so: to boil up the porridge to save time, boiled out of the porridge taste good.

Second, boiling water in the pot: casserole if the cold water to cook porridge, often burnt bottom, boiling water in the pot will not appear such a phenomenon, and it is more time-saving than cold water porridge.

The third point, the fire: first boil on high heat, and keep it for 10 minutes, and then turn to a small fire to simmer for about 30 minutes.

The fourth point: when preparing shrimp, peeling shrimp must bring some oil from the head of the shrimp, so that the flavor will be more fresh. Shrimp with sugar salt white pepper to catch a few times, taste.

Fifth point: spleen deficiency cold can also be sprinkled with a small amount of white pepper, eat while hot taste is good.

Such a conversion, the flavor of the porridge is fragrant. In addition, if you want to cook different flavors of congee, remember to cook congee and other materials separately, do not pour everything into the pot, which is both difficult to eat and unattractive. Especially when simmering seafood porridge, it is more important to add the last and then fish, shrimp, these materials, in order to ensure that the porridge made of thick and nutritious and good selling

Fresh Kiwi shrimp ---- head, peeled shrimp, if it is to do to the little baby to eat words, peeled shrimp with the back of the knife chopped fine point, easy for the baby to chew, pay attention to the back of the knife only to deal with the knife, with the mouth of the knife to deal with shrimp to become a slime, and shrimp meat will not be elastic!

Lettuce leaves ---- take fresh tender green leaves part, wash, shredded spare!

Ginger ---- according to personal preference shredded, chopped can be, to the baby to eat cut into slices, feeding time easy to pick out! Practice:

1, add a little egg white to the processed shrimp, stirring in one direction, wrapped in egg white after the shrimp will be more tender! The advantage of using egg white is that it will not destroy the refreshing texture of the porridge, but also increase the fresh flavor and nutrition, such as using too much starch to deal with the porridge will make the porridge paste, eat up will not be too smooth!

2, the method of cooking congee: after the water boils, pour into the washed rice, this will let the rice quickly expand the pulp, cooked before the congee will be thick!

3, porridge cooked, turn the fire down, pour in the first with egg whites seasoned shrimp, gently stir two, add cut lettuce shredded, you can turn off the fire!

4, in the cooked porridge scattered on a little salt flower and pepper, a few drops of sesame oil, fresh porridge is ready! Practice: first of all, add a little corn oil in the casserole (other cooking oil also into), burst a small amount of ginger (a few pieces into). Add the right amount of water (the amount used to cook porridge), boil! When the water boils, add washed northeastern rice (northeastern rice is more viscous), boil, small fire porridge. Congee this effort to deal with shrimp. Shrimp should be live shrimp, to cut off the tip and whiskers, from the back of the knife, take out the shrimp intestines, wash the shrimp head. Simmer the congee until it is seven minutes old, and add the shrimp to the congee pot. Cook together for another five minutes, making sure the shrimp are cooked through! Finally add salt and monosodium glutamate to taste, add scallions when serving in a bowl, and cilantro if you like. Hot, fragrant shrimp porridge can be eaten.

How to cook porridge with dried shrimp

How to cook porridge with dried shrimp

1.

Rice and peanut rice clean, put into the casserole

2.

Add a sufficient amount of water, and put the peel into the pot as well

3.

Cover with a lid and turn on the fire

4.

4.

Once the pot is boiling, remove the lid and continue to boil over high heat for 5 minutes, then turn to medium-low heat and boil for 40 minutes

5.

Then add the dried shrimp to the pot and continue to boil for 20 minutes

6.

Add salt to taste

7.

Add the shredded ginger to the pot, and turn off the heat at this point

8.

Take the ginger with the ginger, and then turn off the heat

8.

Stir the ginger into the porridge, using the residual heat to stimulate the aroma of ginger, a pot of delicious and incomparable dried shrimp porridge on the successful completion of it

Please ask how to make porridge with basal tail shrimp Simple practice Thank you

The porridge is cooked this after the shrimp into the porridge rolled a little bit, add salt, start the pot, sprinkle a little cilantro.

How to cook porridge with shrimp

Casserole sea shrimp porridge

Main ingredients: fresh sea shrimp, unique ingredients, rice.

Ingredients: shredded ginger, diced celery, shredded mushrooms, fried minced garlic, fried square fish, fried onion oil, fish sauce and Tianjin winter vegetables.

Directions: First make the ingredients, then cook a pot of white porridge in a casserole over open fire, and when the porridge is gelatinous, i.e., when it is ripe, put in the prawns and the unique ingredients, and cook for another 5-6 minutes.

Points: the main thing is to be able to match the ingredients. In the ingredients of fried garlic, fried scallion oil, fried square fish should be made before cooking congee, garlic, scallion, square fish (also known as "earth fish") cut granules deep-fried, scallion oil to keep the frying pan of the scallion and oil. The most difficult thing to find at home is fish sauce, which is a specialty of the Chaozhou region, and it is difficult to make it at home by filtering out the fish oil from fresh fish and cooking it. The master suggests using regular table salt instead.

Looked at the master taught the cooking method, we may be a little puzzled: how are not labeled portion to? This is the reporter in the interview only after the Teochew congee found another advantage: the portion with a more casual, used for lazy people home banquets is also good, do not have to calculate the number of guests, how many people to come, how much material under the.

The master finally gave us a wake-up call, boil congee, pay attention to three details:

First, although the time to save, but boil Chaozhou congee is not labor-saving. Whether it is white congee or salty congee, it is necessary to cook the whole process with an open fire, so the person in charge of the kitchen must always use a spoon to cook while stirring, accompanied by the pot of congee slowly "mature".

Second, the selection of rice is very important, generally selected from the spring or early June of the new rice, gelatinous heavier "fat boy rice" is the best choice.

Third, as mentioned above, almost all of the salty congee in Chaozhou under the seafood, but in fact, no matter what seafood, minced meat is also a necessary ingredient of salty congee. Because minced meat can give seafood flavor.

In the fried peanuts, dried radish, Puning bean paste, crushed celery, cilantro, sour cabbage under the cluster, casserole congee star-crossed up, with a big belly casserole, far from the nose to smell the fragrance. Inside the treasure is really a lot, I one by one to the cream crab, meat crab, lobster, abalone, chicken, eel, fresh cuttlefish, fresh squid, white eel, sand white, flower shrimp, sand shrimp, and so on rescued up, put into the bowl. Congee slightly thinner than the Guangzhou congee, rice is also a grain of rice, rice aroma straight away, ask the master turned out to be the congee of Chaoshan and Guangzhou's practice is different: rice is in the special soup rolled open before putting, you can also put some of the seafood that can withstand the cooking such as crabs, to be rolled open again to put other seafood such as shrimp so that the rice grains do not rot, and then covered with a lid for three to five minutes after the not afraid of scalding can be eaten, the texture is very fresh and sweet.

River shrimp how to do delicious

Shrimp or cassoulet prawns it, the following practice for you: Please adopt!

Stewed prawns

Ingredients

1 catty of prawns, a small handful of ginger (more than enough), 2 tbsp of sugar, 1 tsp of salt, 2 tbsp of ketchup, 2 tbsp of tomato sauce, and the usual amount of olive oil for stir-frying

Directions

1, remove the threads of the prawns. Cut a slit along the backbone of the shrimp to remove the threads. Wash the shrimp with water to remove the threads and drain the water.

2, ginger shredded, spare.

3, hot pan and cool oil, when the oil is 80% hot into the ginger stir fry, burst out of the flavor and pour into the prawns stir fry, shrimp red add salt and sugar continue to stir fry, cover the pan and simmer for a while, and then pour into the appropriate amount of ketchup and stir fry evenly can be out of the pan.

Tips

1, shrimp water must be drained, because in the sautéed salt shrimp will be out of some water, if not before draining fried dishes will be very water.

2, ginger can be a little more, that can remove the fishy shrimp, but also can balance the cold shrimp.

How to cook porridge with shrimp without flavor

Ingredients

200g of rice, 5 fresh shrimp, shredded ginger in moderation, 2 green onions, 20g of dried radish.

How to cook porridge with shrimp

1, rice washed, under the casserole to cook porridge.

2, fresh shrimp head, shell, shrimp line, clean meat, about 1/3 chopped, the rest of each cut two or three sections.

3, ginger, green onion spare, a small dish of dried radish pickles, rinse water to go salty.

4, when the rice is cooked, under the chopped shrimp and dried radish, cook until the porridge is nearly completely good, under the remaining shrimp and ginger, about 3, 4 minutes, shrimp completely cooked, add salt to taste can be, Sheng bowl sprinkled with scallions.

How to make porridge with shrimp as an ingredient?

Shrimp congee Ingredients: half a catty of river shrimp (as if there is no problem with basal shrimp), half a catty of Chrysanthemum coronarium, earth celery two, cilantro (coriander) 5, 6, rice, soy sauce

1, wash the rice, and then put into a soup褒, and add cold water to begin to cook the congee.

2, first remove the leaves of the celery, and then chopped; parsley washed and cleaned also chopped.

3, the porridge cooked with the fire nearly 40 minutes, has basically good, then you can add what we are ready. First of all, add the chopped celery, and then put a small spoonful of salt, stir.

4, just stored celery to cook about 5 minutes or so, and then put the parsley in half, and then pour a little cooking oil or sesame oil.

5, and then pour the fresh shrimp, stir slightly, and should be put in. Then finally put the remaining half of the cilantro also put in, add a little soy sauce, about two to three small spoons.

6, all of the above materials into, do not cover the lid, and then cook for about three to five minutes. To keep stirring. To prevent sticking to the bottom.

Chopped shrimp porridge good to drink

Shrimp chopped porridge is quite good to drink, if you do not know how to do can be in accordance with my following.

I often do very good, recommend this porridge.

Spare ribs and prawns porridge

Ingredients:

100 grams of rice, 150 grams of small ribs, 6-8 prawns, salt, a small spoon of cooking oil, a little white pepper

Method:

1, rice washed; spare ribs washed, chopped into 2 cm square small pieces, blanch in boiling water, wash off the blood foam in lukewarm water, fished out of the water;

The water was not used as the water, but it is a good way to make the porridge.

2, shrimp head, shelling, leaving the tail of the little shrimp shell, with a knife in the peeled shrimp back to cut a knife, pick out the shrimp line, rinse, and drain the water to be used;

3, casserole pot on the fire, put water, rice and spare ribs block, put a tsp of oil, with a high fire to boil, and then switch to a small fire to simmer for 1 and a half hours, until the rice rotten soup thick, crispy spare ribs;

4, to the congee When the water is thick, put the peeled shrimp, cook for 2-3 minutes until red and curly, add salt, white pepper, stir evenly into.

Tips:

1, ribs must be boiled first, and then cooked with rice, otherwise the blood in the ribs will make the whole pot of porridge has a fishy taste;

2, shrimp must be used to fresh, you can also add shellfish, squid, and other seafood materials to make the porridge more rich in flavor;

3, put a tsp. of oil, you can make the porridge cook more soft and thick. You can also soak the rice overnight in advance, and then mix it with oil to cook the porridge, so that the porridge is melted and better to drink.

4. You can also add chopped scallions and parsley to the porridge according to your personal habits.