Materials
Rice, northeastern rice, shrimp a little, mushroom 5
Practice
1.mushroom and shrimp washed and drenched in water; mushrooms cut into julienne strips.
2. Wash the rice and soak it for 1 hour.
3. Put all the ingredients into an electric casserole and boil with 1 liter of water until the rice blooms.
Practice 2, fresh shrimp congee
Materials
1 cup of rice (rice cooker measuring cup), 20g of shrimp, oil and salt
Practice
1, rinse the rice, fill with enough water, and cook the congee with the rice cooker.
2, wash clean shrimp, pour into the cooked porridge and stir the side, and then boil the pot.
3, add the right amount of oil, salt seasoning can be eaten, very fresh flavor.
Practice three, scallop and shrimp congee
Materials
Rice, northeastern rice, brown rice, wheat, red wheat, scallop a little, shrimp a little
Practice
1. scallop and shrimp in water with a drench.
2. Wash the grains and soak them for 1 hour.
3. Put all the ingredients into an electric casserole with 1 liter of water and boil until the rice blooms.
Practice 4, shrimp taro porridge
Materials
Main ingredients: taro 300 grams, rice (steamed) 300 grams,
Supplementary ingredients: 75 grams of lean pork, 45 grams of shrimp, 30 grams of onion (white skin),
Seasoning: 45 grams of salad oil, 10 grams of salt, 5 grams of white pepper, 30 grams of green onions
Practice
1. taro peeled, cut hobnail pieces;
2. shrimp softened with hot water;
3. in a pot put stranded meat, shrimp and oil onion crisps 30 grams, salad oil, cover and cook on high heat for 3 minutes;
4. take out and put in the taro, cover and cook on high heat for 10 minutes;
5. then add white rice and hot water, fine salt, white pepper Mix well, cover and cook on high heat for 10 minutes, sprinkle with chopped green onion (cut flowers).
Practice 5, shrimp and vegetable congee
Materials
Shanghai green (or other green vegetables), shrimp, rice
Practice
1. rice washed, soaked for about 1 hour in advance
2. shrimp washed with a bit of wine soak for a while, to remove the fishy taste
3. Shanghai green washed, blanched in boiling water Half a minute after the fish out
4. soaked in cold water; so that not only the color of the green vegetables can remain green, and after cooking the green vegetables porridge will not be astringent
5. to be cooled, drained and chopped spare
6. simmering porridge
7. into the chopped green vegetables, seasoned with salt, chicken broth and sesame oil, mix well and then can be