Shrimp and Sea Cucumber Casserole Congee
1.
First, prepare the ingredients for the porridge. Wash the rice and glutinous rice and soak for half an hour. I use sea cucumbers that are instant, which is very convenient.
2.
After the red prawns are washed, the shells and heads of the prawns are removed.
3.
Chop green onion leaves, cut carrots into small flowers with a mold, and shred ginger.
4.
Pour the shrimp and sea cucumber into 5 grams of cooking wine and marinate for 10 minutes.
5.
After the pan is heated, add peanut oil to heat, put the shrimp shells and heads into the pan and fry them slowly.
6.
Pour an appropriate amount of water into the casserole, add the squeezed shrimp shells and shrimp heads.
7.
After the fire is boiled, continue to simmer for 10 minutes, remove the shrimp shells and shrimp heads.
8.
Pour the soaked rice and glutinous rice into the casserole. After the high heat is boiled, cover the pot and simmer on low heat until the rice soup becomes thicker and thicker.
9.
First family carrot slices and shredded ginger, continue to cook for 5 minutes.
10.
Add shrimp at this time.
11.
Then add sea cucumber.
12.
Add pepper to taste.
13.
According to personal taste, add appropriate amount of salt to taste.
14.
When the fire was boiled, when the shrimps changed color.
15.
Add the green vegetables, turn off the heat and sprinkle a little chopped green onion.
Tips:
You can choose seafood and vegetables as you like. Adding glutinous rice stewed porridge makes the taste softer, glutinous, delicious and smooth...
