Ingredients: rice for two people, 250G fresh prawns (my son and I only ate half), 30G ham, a little shredded ginger, a little chopped green onion, a little salad oil and a little salt.
working methods
1. Wash the rice and soak it in water for half an hour. Fill the casserole with water and heat it with low heat.
2. Peel the shrimp and leave the tail, cut the back and cut the ham into pieces. Shred ginger and mince onion.
3. When the porridge is almost thick, add ham and cook for a while.
4. Add salad oil, stir well, then add ginger and shrimp, add salt to taste, and the shrimp will change color. Sprinkle chopped green onion when eating.
Tianyuan shrimp porridge
Ingredients: rice, fresh shrimp, mushrooms, corn kernels, peas and ginger.
working methods
1. Wash corn kernels and peas for later use.
2. Soak mushrooms in warm water at 40 degrees for 2 hours, squeeze out water and shred.
3. Remove the mud line from the back after the fresh shrimp is shelled. Sprinkle with white pepper, sugar and shredded ginger for pickling 10 minute.
4. Wash the rice clean, add some water to the pot, bring it to a boil, pour in the rice, and cook for 60 minutes on low heat.
5. First pour in shredded mushrooms and cook for 5 minutes.
6. Add corn kernels and peas and continue to cook for 5 minutes.
7. Finally, pour in fresh shrimp and shredded ginger, turn off the fire for 2 minutes, and season with salt, chicken essence and sesame oil.
Egg and shrimp porridge
material
250g fresh shrimp, one-leaf cabbage; , a little ginger; , a little onion; , an egg;
working methods
1 first, break the rice a little with a blender, so that the porridge will be a little sticky. Jiang Mo will cut it into small pieces and cook it together in a casserole, but I will be embarrassed when I cook it and spill it all over the kitchen. I'll stir it with a spoon from time to time next time, so it won't burn easily.
2. Next, remove the heads of 20 fresh shrimps, leaving only the tails, and cut them in half with a knife; Shred a cabbage leaf and add a little onion;
3. After the porridge is cooked, put a little salt, remember, just a little, then add shrimp and shredded cabbage and stir together.
After 4 1-2 minutes, add a little sesame oil and pepper.
5, finally knock an egg, sprinkle a little chopped green onion, turn off the fire! Awesome! Super fresh! Super delicious! Our nest egg shrimp porridge is ready!
Thai shrimp porridge
Ingredients: fresh shrimp 150g, eggs 1 piece, rice 1 bowl, winter vegetables 1 spoon, shredded ginger 1 spoon, chopped green onion 1 spoon, diced celery 1 spoon.
working methods
1. Fresh shrimps are shelled to remove intestinal mud, washed and drained; Take the egg liquid and break it up for later use.
2. Heat a pot, add a proper amount of salad oil, fry the egg liquid into egg skin by the method of 1, and shred it for later use.
3. Take a pot, add rice, broth and shredded ginger and cook until boiling.
4. Add the fresh shrimp, fish sauce, sugar, white vinegar and winter vegetables from method 1 in method 3, and continue to stir and cook until the fresh shrimp is cooked.
5. Sprinkle chopped green onion, diced celery, coriander and shredded eggs in Method 2, and add coconut milk when eating.
Monopterus albus shrimp porridge
Ingredients: Peanut, Coriander, Ginger, Onion, Monopterus albus, Salad Oil, Shrimp, Fish Sauce, Dried Radish and White Pepper.
working methods
1. Fresh boneless Monopterus albus, onion, ginger and leek are essential ~ You can also add some peanuts and dried radish as accessories, which are similar to those eaten in porridge shops outside ~
2. Soak rice for half a day, then add water to cook porridge, and pay attention to stirring and adding water to prevent porridge from sticking to the pot.
3. Add Monopterus albus, shredded ginger, fish sauce, salt, chicken essence (preferably scallops), a little salad oil and white pepper (to remove fishy smell and enhance umami flavor), and then stir constantly.
4. Finally, add the shrimps. When the porridge is almost cooked, add the onions and parsley, and turn off the heat.
Shrimp porridge with bean egg roll
Ingredients: shrimp 10, soybean, egg, salt, cooking wine.
working methods
1. Make a pot of porridge with a rice cooker first. My rice cooker has a special porridge option.
2. Pick the shrimp line, remove the head and shell, and clean it. Marinate shrimp with less salt and cooking wine.
3. When the porridge is ready, open the lid and put the salted shrimps into the porridge.
Shrimp will turn red when it is preheated, but its surface will change color, and it is actually raw.
5. Peel the edamame and put it in the pot with the shrimp.
6. At this time, start the porridge button of the rice cooker, and the rice cooker begins to heat up. Without a lid, stir the shrimp and edamame with a spoon and combine them with porridge. About 5-6 minutes, when the shrimp is completely cooked, the power can be cut off. Season with a little salt before cooking.
7. Heat the frying pan and add a little oil. Beat the eggs and add a little salt. When the pot is hot, pour the egg liquid into the pot, pick up the pot and rotate it properly, so that the egg liquid can be evenly coated on the pot. Lay it aside and turn it over until it is cooked.
8. Put the porridge in a bowl, chop up the spread egg rolls and put them in the most decorated place in the porridge.