Shrimp porridge
Ingredients: prawns, rice
Ingredients: carrots, dried mushrooms, broccoli, shallots and parsley.
Seasoning: salt and pepper.
Step 1: Wash the rice first, then drain the water and put it in the refrigerator for more than 2 hours. This step can be completed in advance and can be taken out when you want to cook. (Honeycomb holes will be formed inside the rice after cold storage, which can speed up gelatinization and reduce cooking time. The cooked porridge is sticky and slippery, which is the secret of cooking instant porridge in restaurants. )
Step (2): Cut off the tentacles of several prawns, then cut off the heads of prawns and keep them, peel off the shells of prawns and take them out for later use.
Step 3: Peel half a carrot and cut it into small pieces with a knife. Cut the broccoli into small pieces and clean it. Cut a handful of shallots and a handful of coriander. Soak dried mushrooms in hot water and cut them into small pieces. Dried mushrooms can replace chicken essence, increase natural flavor and make all ingredients processed.
Step 4: Dry the casserole, add a proper amount of cooking oil, put the oil into the onion and shrimp head, fry the shrimp head with low fire to get shrimp oil, then pour in a proper amount of boiling water, and then take out the rice in the refrigerator. Frozen rice will stick together, grab it by hand before pouring it into the casserole, stir it in one direction with chopsticks to prevent burning, and then turn it down after the fire boils 10 minute.
Step ⑤: After boiling for 10 minutes, add broccoli, mushrooms, carrots and shrimps, stir well, boil again, turn to low heat for seasoning, add a spoonful of salt and pepper, and then continue to cook the ingredients. Finally, put the coriander into the coriander section if you like it, and ignore this step if you don't like it.
A delicious "fresh shrimp porridge" is ready, full of fragrance, fresh and tender porridge is rich and sticky, very delicious.