How to make chestnut and shrimp porridge

1. Wash the rice, glutinous rice and chestnut kernels, put them into the rice cooker, and add about 1000 ml of water. Then put the inner pot into the rice cooker main unit, start the porridge setting, and start cooking porridge.

2. Prepare other ingredients while cooking porridge. Cut the celery into sections first, then into strips, and finally into fine pieces. Place in a bowl, sprinkle with a little salt and set aside.

3. Peel the prawns, remove the shrimp threads, cut into large pieces, and cut the tail into longer pieces, leaving them for final decoration.

4. Rinse the cut shrimps. Wash away some of the fishy smell and the final product will look better.

5. Add salt, white pepper, 2 teaspoons of rice wine, 2 grams of starch, minced green onion and ginger to the shrimps, mix well, and finally add some green onion oil or vegetable oil, cover the surface, and marinate for a while. (Only the green onion whites are used here, and the green onion leaves are reserved for the end.)

6. After the porridge is cooked, open the lid of the pot, start it again, and stir the celery into the pot.

7. When the porridge boils again, stir in the pickled shrimps.

8. When the porridge boils again, stir in the green onion leaves and mix well before serving.