Pastoral Shrimp Congee

Name: Pastoral Shrimp Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Wuchang Rice Flower Fragrant Rice; 6 Fresh shrimp; 4s Fresh shiitake mushrooms; Some corn kernels; Some Pea Cubes; Some ginger; Some salt; Some pepper; Some Chicken Essence; Some sesame oil

by Cozy small dining table

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Nurtured from the rich black earth and condensed with the spirit of the mountains and rivers, Pinzhenke directly supplies Wuchangdao floral rice. The color is natural and clean, the grains are full and well-proportioned, the appearance is crystal clear and moist, the texture is tough and smooth, and the fragrance is elegant and restrained. After being cooked into rice, the fragrance of Wuchang rice flower is overflowing, refreshing and sweet, the mouth is soft and elastic, and the lustrous luster of each rice grain perfectly reproduces the artistic conception of the fat-liquid rice in Du Fu's poems.
Fortunately to be able to eat such good rice, we can't let it go bad, and quickly find a way to eat it. The sweet one made last time, this time it's salty and umami. "

Pastoral Shrimp Congee

1. Prepare all materials.

2. Wash the rice thoroughly and soak it in an appropriate amount of water for 30 minutes.

3. After removing the shell of the shrimp, remove the shrimp thread, rinse it, put it in a bowl, sprinkle with pepper, sugar and ginger and marinate for 10 minutes.

4. Shred the shiitake mushrooms.

5. Add appropriate amount of water to the casserole. After the water is boiled, pour the rice.

6. After boiling, simmer for 40 minutes on low heat, and pour in corn kernels and peas.

7. Pour shredded shiitake mushrooms and cook for 5 minutes.

8. Finally, pour in the shrimp and ginger, and turn off the heat after 2 minutes.

9. Season with salt, chicken essence and sesame oil.

Tips:
1. It is recommended to use mineral water or pure water to cook rice to maintain the unique fragrance of Pinzhenke Daohuaxiang rice.

2. Pinzhenke Daohuaxiang rice new rice has a higher water content than ordinary rice. It is recommended to use less water when cooking than ordinary rice. The ratio of rice to water is 1:1.3.

3. Pinzhenke Daohuaxiang rice needs to be soaked in advance before cooking, otherwise it will affect the taste of the rice; soak for 30 minutes in spring and summer, and soak for 45 minutes in autumn and winter before cooking.