Shrimp Congee
by Honey kitchen
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Prepare materials
2. Wash the rice, soak it for half a day, pour it into a pressure cooker, put an appropriate amount of water, add a little salt and a few drops of olive oil to make a flavorful porridge base
3. Wash the shrimp, remove the head shell, remove the shrimp line, and cut along the back
4. The processed shrimps are marinated with a little salt, chicken essence, and a little cooking wine. Sprinkle a little cornstarch and stir evenly. Grab them with your hands until they become elastic.
5. Shred the lettuce and mince the shallots
6. Turn on the pressure cooker, pour the porridge into the cooking pot and boil, stirring constantly with a spoon
7. Pour the prawn balls, stir, the prawn balls change color and make rolls
8. Sprinkle lettuce and chopped green onions, stir evenly and turn off the heat
9. Sprinkle a little pepper to taste
10. Just a few drops of sesame oil
Tips:1. If you have time to cook the porridge, it is best to use a boiling pot. Soak the rice first, put it in a porcelain spoon and keep stirring. I admit that I am lazy and use a pressure cooker.
2. Add salt to the bottom of the porridge at first, not too salty, and the ingredients should be just right after adding it!
3. Don't cook the shrimp ball for too long, just change the color and roll it, so as not to overwhelm the firewood. Lettuce is cooked as soon as it is blanched, so turn off the heat in time.
