The looming shrimp makes people smell the fragrance of this pot of porridge through photos. Carrots, broccoli, mushrooms and other ingredients make this bowl of porridge look particularly rich. Next, let's take a look at the specific methods.
1. Prepare a proper amount of rice, wash it with clear water, then pour it out, drain it, and freeze it in the refrigerator for 2 hours. The porridge cooked with frozen rice is more sticky and slippery.
Prepare a few fresh shrimps, cut off their whiskers and legs, then cut off their heads and put them aside for use. Then peel off the shrimps and pick out the shrimp lines with toothpicks.
Prepare a few onions and cut them into sections, cut half carrots into dices, remove the roots of broccoli and cut them into small pieces, then wash them in clean water.
Prepare a few dried mushrooms and soak them in hot water instead of chicken essence to increase the natural flavor.
Prepare the ingredients, then take out the frozen rice, and grab the sticky ones.
2. Next, use the casserole to start cooking.
Heat the casserole and add a little oil pan. When it is 50% hot, add the onion and shrimp head, fry the shrimp oil on low heat, and saute the onion until fragrant.
Then add a proper amount of boiling water into the prepared rice and keep stirring in one direction.
Boiling water must be used here, and stirring should be kept. After the fire boils, turn to low heat and cook for 8 minutes.
Then wash the soft mushrooms, remove the roots and cut them into small pieces for later use.
After 8 minutes, the rice porridge has been boiled very fragrant. Pour the shrimp, mushrooms, broccoli and carrots into the pot and cook until the rice porridge boils again and turns to low heat to start seasoning. Add 3 grams of salt and 2 grams of pepper to continue cooking.
After all the ingredients are cooked, you can turn off the fire and serve. The cooked shrimp porridge is rich, sticky and fresh.
In addition:
1. Rice must be frozen in the refrigerator in advance to make its interior loose, so that the cooked porridge is more sticky and slippery.
2. Be sure to put boiling water into the pot and keep stirring, which can effectively avoid burning the pot and speed up the porridge cooking.
3. You can also add seafood such as scallops and crabs to add flavor.
Never put seasonings such as chicken essence and monosodium glutamate, otherwise it will affect the freshness of the whole pot of soup.
This is the seafood porridge that is fresh to the bottom of the sea. The porridge that sells for tens of yuan in food stalls is only about ten yuan at home. Come and try it!