Cross The Bridge Emerald Green Shrimp Slippery

Name: Cross The Bridge Emerald Green Shrimp Slippery
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g shrimp; 60g Rice; 3 slices Green cabbage leaves; 1 spoon Glutinous rice flour; Some salt; Some MSG; a little Rice wine

by ♀Wind♂

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I saw this dish when I was watching a food show on the Stars Channel, and there is a simple introduction to the method in the show. But this restaurant is too far away from my home. I really don't want to run over to eat for a dish, so I just copied it at home. There have been minor changes in the method. The genuine soup is boiled with rice and glutinous rice 1:1 for several hours. I don’t have glutinous rice at home. Besides, to save time, I added a spoonful of glutinous rice to the rice. When the fans go in, I actually feel that the effect is almost the same, and it can save more than half of the time..."

Ingredients

400g Shrimp
60g Rice
3 slices Green Cabbage Leaves
1 spoon Glutinous Rice Flour
Some Salt
Some Msg
a little Rice Wine

Cross The Bridge Emerald Green Shrimp Slippery

1. Mix glutinous rice flour with appropriate amount of water and mix thoroughly

Cross The Bridge Emerald Green Shrimp Slippery recipe

2. Put the glutinous rice flour and the washed rice into the pot and start cooking the porridge, about half an hour

3. Drain the rice soup with a colander

4. Wash the vegetables and cut into small wide sections

5. Shrimp shelled and shrimp intestines cut into small sections

6. Cut into small pieces and then chop with a knife

7. Add appropriate amount of salt, monosodium glutamate, a little rice wine and stir evenly

8. Stir it clockwise with a spoon, and beat it vigorously

9. Add appropriate amount of water to the wok, slide the shrimp into the wok, in a random shape, rinse with water until cooked and remove for use

10. Pour the water in the pot, add a little oil, and stir-fry the vegetables

11. Pour the rice soup and cook for about 1 minute

12. Pour in the shrimp and flip it over and it will come out of the pan

Tips:
1. Put a little less oil when frying vegetables, otherwise it will be like me, the soup will be filled with oil
2. The salt for the shrimp slippery should be put enough, and it must not be weak, because the rice soup after that is not salted, and it depends on the salty flavor that penetrates from the shrimp slippery.
3. The amount of rice is arbitrary, but it should not be too thick when it is cooked, otherwise the rice soup that comes out can be used as porridge. You can add some water to the remaining rice in the pot to continue cooking porridge or something, anyway, it can't be wasted.