Chaoshan Casserole Congee--shrimp Congee

Name: Chaoshan Casserole Congee--shrimp Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Rice; 20 Kewei Shrimp; 10g Winter vegetables; 20g dried shrimps; 5g ginger; 3g pepper; 1 shallot; 5g salt

by Dry Lulu Baby Beauty Makeup

4.7 (1)

Favorite

3

Difficulty

Normal

Time

30m

Serving

2

There are no restrictions on the main ingredients of casserole porridge. All kinds of meat, seafood, and poultry are all available. When adding main ingredients to casserole porridge, it is recommended not to "mix and match". The most common one is one porridge with one flavor, at most two flavors, and if there are more, it will be "messy".
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Ingredients

Chaoshan Casserole Congee--shrimp Congee

1. Soak the rice for half an hour after washing; the sea rice is soaked in warm water.

2. Fry the shrimp, remove the shrimp silk, and then cut the shrimp into two halves without cutting the tail. The prawn brain inside the prawn head is also gone, so that the cooked porridge will not become muddy.

3. Add enough water to the casserole to boil at one time before adding the rice to the pot, and stir with a spoon when it boils.

4. Keep it in a boiling state and cook for about ten minutes. At this time, the rice grains are showing signs of popping.

5. Slightly cook winter vegetables to make the porridge have a bottom flavor.

6. Join Haimi

7. Then add ginger and shrimp, continue to cook for four or five minutes, and season with salt and pepper before serving.

8. The finished product is out! Is it delicious

Tips:
Tips
1. Don't add water during the construction of the porridge. If you find that it is too thick, take out some rice grains as soon as possible.
2. Because winter vegetables have a salty taste, do not have too much salt.