Chinese Food
Shrimp, egg and radish congee
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When it's cold, I like to drink hot porridge. I eat a bowl of porridge. I feel warm all day. And my favorite is all kinds of seafood porridge. Today, I cook seafood porridge with shrimps and preserved eggs. I add fresh radishes and a few small mosses left at home. The taste is not perfect. No one cares about the fresh eyebrows. My baby drinks a large bowl at one go. It's super delicious -
Cooking ingredients
Cooking Steps
Step1:First, prepare all the ingredients.
Step2:Wash the rice and glutinous rice and soak in water for half an hour.
Step3:After removing the shrimp line, wash the shrimps for use.
Step4:Peel the preserved egg and dice it with a knife.
Step5:After washing the radish, cut the radish into thin slices, cut the radish leaves into sections, and then chop the small moss for use.
Step6:Add some water to the casserole. Put the soaked rice and glutinous rice into the casserole.
Step7:Cover the pot and boil it. Use a spoon to skim the floating end.
Step8:Keep simmering for about 20 minutes. See the soup getting thicker.
Step9:First add shrimps and shredded ginger. Cook until red.
Step10:Then add the radish slices and diced eggs.
Step11:Bring to a boil and stir well. Season with pepper.
Step12:Then add some salt to taste according to your taste.
Step13:When the fire is over, put in radish leaves and small moss.
Step14:When the fire is boiled, turn off the fire when you see that the leaves of turnips and small liverworts are discolored and broken.
Step15:The sea shrimp, preserved eggs and radish porridge with rich flavor are out of the pot. It's very satisfying to drink a bowl. My baby likes it best. Hee hee. I need to drink a large bowl at a time.
Step16:Finished product
Cooking tips:When cooking porridge, remember to use a small fire to simmer slowly after boiling. Only in this way can the porridge be delicious There are skills in making delicious dishes.
