Lobster Seafood Porridge
1.
Prepare a half slice of frozen lobster, thaw for later use
2.
The meat is used to make wontons, the shrimp shells are left, and the shrimp feet are beaten with the back of a knife
3.
Start the frying pan, put a little oil, put a little cooking wine, and add shrimp shells
4.
After the shrimp shells turn red when heated, add appropriate amount of water and simmer for 5 minutes on low heat. The cooked lobster porridge will be fresher
5.
Take a cup of rice (the one that comes with the rice cooker), wash it two or three times and put it into the inner pot, wash and chop the mushrooms and carrots, put it in the inner pot, put the boiled lobster and water, and then add an appropriate amount of water , To the position where the inner tank marks the water level 8 (the specific water volume, adjust according to the actual situation, and your preferences)
6.
Put the inner pot into the pressure cooker, choose the soup, 5 levels of pressure, 20 minutes
7.
Okay, after cooking, add some salt, mix well, sprinkle with chopped green onion, and finish
Tips:
Regarding cooking porridge, I think that using a pressure cooker to cook porridge is fast and there is no need to worry about overflowing the pot. The only problem is that you need to test the parameters and the water ratio. Under normal circumstances, the pressure should not be too high, and the time should not be too long, otherwise it will be pressed like porridge eaten by a toothless old lady. The amount of water depends on personal preference. Choose thin and thick.
