Celery and Shrimp Congee
1.
Prepare the ingredients: 40 grams of rice, 50 grams of glutinous rice, 10 grams of barley kernels, 4 prawns, 100 grams of celery, green onions and ginger
2.
Wash the rice, glutinous rice and barley kernels, put them in the inner pot of the rice cooker, and add about 1000 ml of water.
Then put the inner pot into the main body of the rice cooker, start the porridge stall, and start cooking the porridge.
3.
Prepare other ingredients for the porridge.
Cut the celery into sections first, then cut into strips, and finally cut into fine crumbles, put in a bowl, sprinkle a little salt and set aside.
4.
Shell the prawns, remove the prawn threads, cut into large pieces, cut the tail a little bit longer, and save for the final decoration.
5.
Rinse the cut shrimp. Wash away some of the smell, and the final product will look good.
6.
Add salt, white pepper, 2 teaspoons of rice wine, 2 grams of starch, chopped green onion and ginger to the shrimp. Finally, add some green onion oil or vegetable oil, cover the surface, and marinate for a while. Note: Only white green onion is used here, and green onion leaves are reserved for last use.
7.
After the porridge is cooked, open the lid, start again, and stir the celery into the pot.
8.
When the porridge is boiled again, stir in the marinated shrimp.
9.
When the porridge is boiled again, stir in the green onion leaves, mix well, and enjoy.
Tips:
1. Put the green onion leaves before they are out of the pot, they will not turn yellow. It is also good to use coriander or garlic sprouts.
2. According to everyone's preference, you can use light soy sauce to improve freshness.
3. In addition to celery, snow peas and peas are more suitable for pairing with shrimp.