First, soak in advance: before doing the congee will be half an hour of rice soaked in water, so that the rice grains swell open. The advantage of doing so: boiling up the porridge to save time, boiled out of the porridge taste good.
Second, boiling water in the pot: casserole if the cold water to cook porridge, often burnt bottom, boiling water in the pot will not appear such a phenomenon, and it is more time-saving than cold water porridge.
The third point, the fire: first boil on high heat, and keep it for 10 minutes, and then turn to low heat to simmer for about 30 minutes.
The fourth point: when preparing shrimp, peeling shrimp must bring some oil from the head of the shrimp, so that the flavor will be more fresh. Shrimp with sugar salt white pepper to catch a few times, taste.
Fifth point: spleen deficiency cold can also be sprinkled with a small amount of white pepper, eat while hot flavor is good.
So some conversion, the flavor of the porridge is fragrant. In addition, if you want to cook different flavors of congee, remember to cook congee and other ingredients separately, do not pour everything into the pot in one brain, that is both difficult to eat and unattractive. Especially when simmering seafood porridge, it is more important to add the last and then fish, shrimp, these materials, in order to ensure that the porridge made and fragrant and nutritious and good sale
Fresh Kiwi shrimp ---- head, peeled shrimp, if it is to do to the little baby to eat words, peeled shrimp with the back of the knife chopped fine, easy for the baby to chew, pay attention to the back of the knife only to deal with the knife, with the mouth of the knife to deal with shrimp to become a slime, and shrimp meat will not be elastic!
Lettuce leaves ---- take fresh tender green leaves part, wash, shredded spare!
Ginger ---- according to personal preference shredded, minced can be, to the baby to eat it cut into slices, easy to pick out when feeding! Practice:
1, to deal with the shrimp add a little egg white, stirring in one direction, wrapped in egg white shrimp will be more tender! The advantage of using egg white is that it will not destroy the refreshing texture of the porridge, but also increase the fresh flavor and nutrition, such as using too much starch to deal with the porridge will make the porridge paste, eating will not be too smooth!
2, the method of cooking congee: after the water boils, pour into the washed rice, this will let the rice quickly expand the pulp, cooked out before the congee will be thick!
3, porridge cooked, turn down the fire, first pour in the shrimp seasoned with egg whites, gently stirred twice, add cut lettuce shredded, you can turn off the fire!
4, in the cooked porridge scattered a little salt flower and pepper, a few drops of sesame oil, fresh porridge is ready! Practice: first of all, add a little corn oil in the casserole (other cooking oil also into), burst a small amount of ginger (a few pieces into). Add the right amount of water (the amount used to cook porridge), boil! When the water boils, add washed northeastern rice (northeastern rice is more viscous), boil, small fire porridge. Congee this effort to deal with shrimp. Shrimp should be live shrimp, to cut off the tip and whiskers, from the back of the knife, take out the shrimp intestines, wash the shrimp head. Simmer the congee until it is seven minutes old, and add the shrimp to the congee pot. Cook together for another five minutes, making sure the shrimp are cooked through! Finally, add salt and monosodium glutamate to taste, add scallions when serving in a bowl, and cilantro if you like. Hot, fragrant shrimp porridge is ready to eat.