Chinese Food
This is how the congee is made.
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This porridge is indispensable. Except rice, it's a casserole. The casserole is evenly heated and has good heat preservation. It can make soup or porridge quickly and well. In addition to rice and casserole, other ingredients can be adjusted and replaced. In addition to shrimp, you can also add crab, abalone, squid and other seafood to make seafood casserole porridge. In the world of porridge, ingredients are not important. The important thing is the way to cook porridge. My mother used to cook porridge for my breakfast. Maybe it's because she was in a hurry. Every time she made that kind of porridge, which is rice soup or soup. It's a porridge that has to be stirred hard to put rice and soup into her mouth at the same time. Taste and taste are second. The most important is not enough. So today's porridge I cooked is quite thick and full.
Cooking ingredients
Cooking Steps
Step1:Wash rice and soak for 30 minutes.
Step2:Head off the shrimp, back off the shrimp line. Add some cooking wine, ginger slices and salt to marinate it in the next pot.
Step3:Wrap the prawn head with starch and fry it in the pot until golden.
Step4:Pour out the rice water. Add 2 tablespoons of fried shrimp oil and mix well. Pour in the boiling water and boil. The ratio of water to meter is about 6-1.
Step5:Turn the water to a small heat and add ginger. Boil for 20 minutes until the porridge thickens and then add shrimp. Keep turning and stirring in the middle.
Step6:Add prawns and cook for another 5 minutes. Sprinkle salt, white pepper, chopped celery and chopped chives. Stir well and leave the pan.
Step7:Finished product.
Step8:Finished product.
Cooking tips:▍ the ratio of water to rice. I come here according to 6-1. It's too thick to boil. This proportion has something to do with the utensils for cooking porridge, the types of rice, the viscosity you like and so on. You can try several times more to find the most suitable proportion for your taste. ▍ boiled water or cold water for porridge cooking. It's always controversial. It seems reasonable. I used boiled water. It's for nothing else. Quick. ▍ boil the porridge on a large fire. Turn the small fire to boil it slowly. Don't worry. As the saying goes, porridge is not cooked skillfully. Don't run and play games after pouring water and covering the pot. Stir it every few minutes. It can not only avoid pasting the bottom, but also increase the consistency of porridge. ▍ add some shrimp oil or common edible oil to mix the rice and cook it in the pot. It can make the rice porridge more thick and full-bodied. There are skills in making delicious dishes.
