I, materials:

1, basal shrimp, half a catty

2, horseshoes (ie water chestnut), 10

3, ginger, green onions, parsley, salt, sunflower oil, sesame oil in moderation

2, preparation

1, the shrimp washed, and to remove the head of the shrimp and internal organs

2, Horseshoes peeled and sliced, ginger cut 5 slices, green onions \ cilantro clean, green onions cut into segments.

Three, open cooking:

With boiling water to cook raw rice to seven mature, put ginger, horseshoe slices, and then cook until the congee is nine mature, put the shrimp and green onions, a little sunflower oil and then cook for about 3 minutes, put the parsley and salt, start the pot.

Four, start! Get your bowl of congee and eat it!

P.S: You can prepare some small dishes, such as squash \ kimchi and so on. The authentic way to eat is to prepare some Chaozhou pickles \ hemp leaves ... But the "Chaozhou pickles" sold in Shenzhen supermarkets are not good. Because in Shenzhen often can not buy some of the ingredients of the family, so some of the small ingredients I can avoid here, hehehe!

Additionally, if you have scallop at home, you can put some scallop in the congee to make the flavor more beautiful! Of course, if you have a casserole at home, it's best to make it in a casserole.

Saucer congee practice: the so-called saucer congee is actually just a different pot, but don't underestimate the pot, it makes the food inside is always in a warm state and can always keep delicious.

The key to porridge is porridge bottom, porridge bottom good or not affect the flavor of the whole pot of porridge, so porridge should be selected for porridge rice, soak half an hour to an hour.

1. Pour the rice into the casserole, add the right amount of water (conditions can be put broth), congee, of course, have to put more, like a small casserole, half a measure of cups of rice, the water should be poured into eighty percent full, or else it will be easy to overflow, cook with high heat.

2. While cooking while stirring with chopsticks, the water boiled, you can change the small fire, a few drops of sesame oil (one to prevent the porridge water overflowed, the second to increase the flavor, no sesame oil drops of other edible oils can be), cover the lid, go to the preparation of the ingredients ah.

3. Ingredients: like seafood can be used shrimp, crab, flower armor and so on, you can do accessories and chicken, can fish, chicken, beef, fish fillets, etc., you like what meat on what meat it is, skinny pork, pork liver and intestines, as long as you think of it, can be put.

4. condiments: ginger, green onions, salt, chicken essence, etc..

5. porridge simmering twenty minutes or so, open the lid, see the rice are open, change to medium heat, stir with chopsticks, so that the rice will be more viscous and more slippery (this step is the key, stirring for a minute or two, the porridge is almost there, put the ingredients down, while cooking and stirring.

6. When the ingredients are cooked, put the ginger, green onion, put down, add salt and chicken essence, mix well, turn off the heat.

The delicious casserole porridge is ready. The picture of the pot is a bit bigger, so it is not easy to overflow congee water when cooking