Shrimp Congee with Coarse Grain Vegetables
1.
Prepare ingredients
2.
Wash the rice and corn ballast repeatedly and add appropriate amount of water
3.
The fire is boiling
4.
Rapeseed in boiling water to change color, remove cold water and chop, soak shiitake mushrooms and cut into thin slices
5.
Separate the head and body of the green prawns, remove the shrimp thread, and remove the shells
6.
Heat the oil in the pot, add the shrimp heads and stir-fry the shrimp heads in red oil
7.
Add sliced shiitake mushrooms and stir fry
8.
The rice porridge is boiled on high heat and turned to low heat to make it slightly viscous
9.
Add all the stir-fried shrimp head red oil and shiitake mushrooms
10.
Add salt and stir well
11.
Just add canola
12.
Youpin's first choice of Bama corn head
13.
Finished product
14.
Finished product
15.
Finished product
Tips:
The highlight of this porridge is the red oil from the shrimp heads and the red oil from the green prawns. With the mushrooms, it enhances the fresh and rich taste.