The practice of seafood porridge:
1. After picking the shrimp line, cut off the shrimp head (the shrimp head is reserved for use), peel the shrimp, add half a spoonful of salt and one spoonful of cooking wine to the shrimp meat, and mix well for use; Dice carrots and slice mushrooms for later use.
2. Cut an onion into small pieces, put oil in the pot, pour in onion and shrimp head, stir fry, and add shrimp oil (the oil turns red). But pick out the shrimp heads and onions.
3. Pour carrots and mushrooms, stir well, add rice and water, turn on the fire, stir with a shovel or spoon until the water boils, and then continue to stir. When the volume of rice is obviously larger, turn to low heat, cover the pot and stew for about half an hour until the porridge becomes sticky. Turn off the fire and stew for 5 minutes, and the porridge will become more sticky.
4. Turn the cooked porridge to low heat, pour in chopped vegetables, corn kernels, peas and shrimps, add two pieces of Jiang Mo, half a spoonful of white pepper and a spoonful of salt, cover the pot and cook until the ingredients are cooked.
Nutritional value of seafood porridge;
1. Shrimp seafood porridge: Shrimp contains a lot of magnesium, and the cholesterol content in the blood will be relatively reduced after eating, effectively preventing the occurrence of hypertension. In addition, it has the effects of appetizing, resolving phlegm and detoxifying.
2. Sea cucumber seafood porridge: Sea cucumber itself has low cholesterol content and is suitable for patients with hypertension. The trace element vanadium in sea cucumber is rich, and the iron in the body reacts after eating, which enhances the hematopoietic function in the body.
3, herring seafood porridge: herring contains a lot of trace elements such as selenium and iodine, which often has anti-aging effect. In addition, it also has the effect of dissolving moisture in the body and nourishing the spleen and stomach.