condiments
50 grams of rice, 50 grams of glutinous rice and 50 grams of dried shrimps.
condiments
Oil, salt, carrot, half a cabbage, 50g onion, 60g carrot.
step
1. 50g of rice and 50g of glutinous rice.
2. Wash in cold water and soak for 30 minutes.
3. Peel half a carrot, remove the old skin from the onion, and eat a leftover cabbage and a carrot. Wash it all.
4. Wash the shrimps and soak them for 30 minutes.
5. All the dishes are diced.
6. Put the right amount of water in the casserole. Pour the soaked shrimps into a casserole with water and bring to a boil.
7. Pour the soaked rice into a casserole with boiling water.
8. Pour in appropriate amount of corn oil and bring to a boil. Then turn to low heat and cook for about 15 minutes to make it sticky. At this time, stir constantly with a spoon.
9. At this time, pour the diced vegetables into a container, pour in a proper amount of water, and break them with a Dokebit cooking stick.
10. Pour the chopped vegetables into the casserole.
1 1. Turn on the fire again, then turn it down, stir with a spoon constantly to avoid burning the bottom of the pot, and cook for about 10 minutes.
12. After the porridge is cooked, you can season it and add some salt.