Features: light and delicious, rich in nutrition and beautiful in color.

Required ingredients

200g of rice, 20 shrimps, green beans 1 00g, carrots100g, 5 fresh mushrooms, ginger1piece, appropriate amount of cooking wine, appropriate amount of chives and appropriate amount of salt.

Cooking steps

Step 1: First, handle the live shrimp, turn around and shell it, remove the shrimp intestines, wash it for later use, and clean the shrimp head for later use.

Step 2: Peel the green beans. I like this kind of green beans with pods. They are fresher and taste different than that finished product. Just compare it. Every time I go to the market and see this kind of green beans with pods, I will buy some back.

Step 3: Soak fresh mushrooms in raw powder, then clean them and cut them into thin slices.

Step 4: Peel the carrots, wash them, and then cut them into cubes for later use.

Step 5: Wash shallots and cut them into chopped green onion, which will be cut into long sections for later use. After peeling ginger, slice it in half and cut into pieces.

Step 6: Marinate shrimps with cooking wine and ginger slices.

Step 7: Heat the casserole, add the right amount of oil, stir-fry the onion and ginger slices, and then add the shrimp heads to stir-fry.

Step 8: fry the shrimp head until it turns red, and fry out the fragrance and shrimp oil.

Step 9: Add a proper amount of water, which should be added all at once, but not in the middle.

Step 10: After the fire boils, remove the floating powder with a spoon.

Step 11: After the water is boiled, wash the rice, pour it in and cook it, and gently push the rice with the back of the spoon to prevent it from sticking to the pot.

Step 12: Cook the rice until it is 70% cooked, pick up the shrimp head, ginger slices and onion segments, throw them away, put them in Jiang Mo, and cook the back with low heat.

Step 13: Pour in the chopped carrots.

Step 14: Pour in carrots for a few minutes, and then pour in green beans. Mung beans are tender and mature more easily than carrots.

Step 15: The green beans will be boiled and bleached soon.

Step 16: Add the mushroom slices again. Mushrooms are easy to cook, so don't put them too early.

Step 17: Put the salted shrimps in, pick them one by one with chopsticks, and shake off the ginger slices and water.

Step 18: After all the ingredients are out of the pot, cook for two minutes. Sprinkle chopped green onion into the porridge pot and season with salt. It's delicious without extra seasoning.

skill

1. When cooking this seafood porridge, don't add monosodium glutamate or chicken essence to refresh it. Shrimp has a subtle taste. The soup base boiled with shrimp head is original and delicious. I only need to add some salt to cook this pot of porridge, and any extra seasoning is unnecessary.

2. If it is cooked at night, put less ginger, and it is not appropriate to eat ginger for dinner.