Lobster and Vegetable Porridge
1.
Prepare all the raw materials at once, chopped green vegetables, onions, coriander, chives, ginger, etc., prepare rice, lobster, salt, pepper, and olive oil.
2.
Wash the large lobsters, chop off the shrimp heads and cook the porridge, and cook the shrimps with garlic paste.
3.
When cleaning the shrimp head, remove the dirty parts such as the gills and the shrimp thread. The yellow part of the shrimp head is shrimp yellow, which is the shrimp eggs, which must be preserved.
4.
Heat oil in a pan and sauté ginger and onion over low heat.
5.
Pour the lobster cubes over high heat and stir fry.
6.
Add pepper and continue to fry evenly.
7.
Be sure to stir-fry the lobster for a while to get the flavor.
8.
Add appropriate amount of boiled lobster to make lobster soup.
9.
After washing the germ rice, put it in an electric pressure cooker, pour in the lobster soup and press for about 7 minutes, then simmer for about 5 minutes, and it will become a lobster porridge.
10.
Transfer the lobster porridge to a soup pot, boil, add chopped green vegetables, salt, etc., stir well, sprinkle with chopped green onion, and serve. The cooked lobster porridge rice becomes a paste, every spoonful is delicious!
11.
Lobster porridge is red and green, fragrant and delicious.
12.
The germ rice is fresh, the big lobster meat is white and tender, add green vegetables, and the porridge is clear and bright, delicious and nutritious!
13.
Rather than taking great pains to match meals, it is better to treat yourself with a bowl of germ rice. A bowl of good rice is the best choice.
Tips:
1. When there is plenty of time, simmer the porridge in a casserole over low heat for better taste.
2. The unused germ rice can be sealed and stored for a long time by adding a few pepper grains.
3. This method can also be applied to other seafood porridge.
4. Lobster porridge is a seafood food. It should be eaten in time and not stored for a long time.
