Carrot Congee with Sea Shrimp and Preserved Egg

Name: Carrot Congee with Sea Shrimp and Preserved Egg
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Sea shrimp; 1 piece preserved egg; 100g Organic rice; 40g Glutinous rice; 3 pcs radish; 100g Small moss; 1g pepper; 1 ginger; Some salt

by Moonlight's small kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The winter solstice season is the coldest time of the year. When it’s cold, I like to drink hot porridge. I feel warm all day after I have a bowl of my stomach. What I love most is all kinds of seafood porridge. Today I use sea prawns and preserved eggs. I added some fresh radishes and some leftover moss to cook seafood porridge. The taste is not too perfect. The fresh eyebrows are really no one cares. My baby drank a big bowl in one breath and said It's so delicious...

Ingredients

100g Sea Shrimp
1 piece Preserved Egg
100g Organic Rice
40g Glutinous Rice
3 pcs Radish
100g Small Moss
1g Pepper
1 Ginger
Some Salt

Carrot Congee with Sea Shrimp and Preserved Egg

1. First prepare all the ingredients.

Carrot Congee with Sea Shrimp and Preserved Egg recipe

2. After washing the rice and glutinous rice, soak them in clean water for half an hour.

3. After removing the shrimp thread, wash the shrimp and set aside.

4. After peeling the preserved eggs, cut them into small dices with a knife.

5. After washing the water radish, cut the radish into thin slices, cut the radish leaves into sections, and wash the scallions and chop them for later use.