1. Wash the lettuce, wash the ribs and drain, soak the dried shiitake mushrooms, cut off the thorns on the head of the shrimp, use the nato black stuff in the shrimp head to pick out and throw it away~ (If you like, you can peel the shrimp shell first, personally Like to eat part of the shrimp shells, or spit some out when eating, hahaha) Wash the green onions.
2. Fresh squid can be cut into flowers~ Because of the hurry, I cut them directly. (For the method of cutting flowers, please refer to my other recipes). Slice ginger and cut lettuce into small pieces.
3. Put water in the casserole and bring to a boil, put in the mushroom ribs and ginger slices, and boil for 5 minutes
4. Then add the rice, bring to the boil over high heat, and continue to roll to the middle, so that the rice grains have been tumbling, turning the bottom of the pot with a spoon from time to time to avoid sticking to the pot.
5. Cook the rice for about 20 minutes. When you see that the rice turns into a rice-like shape, add the squid and prawns for about one minute. Then add lettuce, green onions, and salt to the pot.
Tips:The porridge is made of a casserole. The porridge is more fragrant. I personally like that the porridge does not contain too much salt, and the taste is light. When eating, use a seasoning bowl to fill the soy sauce. The shrimp is very sticky to the ribs, or a little soy sauce is added to the porridge. Fragrant~
