Shrimp Skin Mustard Congee

Name: Shrimp Skin Mustard Congee
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 a cup Japonica rice; Some Mustard; a little salt; Some Dried shrimp; a little pepper

by Dance Spirit 1027

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

The nutritional value of shrimp skin is very high. Because of the coastal reasons, this is the most seafood that appeared on the table when I was young. Dip it with local fish sauce, and then go down with white porridge. The bowl of snoring has already bottomed out.
Shrimp skin is rich in magnesium. Magnesium has an important regulating effect on heart activity, can well protect the cardiovascular system, can reduce the cholesterol content in the blood, and has a certain effect on preventing arteriosclerosis, hypertension and myocardial infarction.

Ingredients

1/2 a cup Japonica Rice
Some Mustard
a little Salt
Some Dried Shrimp
a little Pepper

Shrimp Skin Mustard Congee

1. Prepare materials

2. Wash the rice and add 9 times the amount of water, that is, the ratio of rice to water is 1:9

3. Put a few drops of oil and start the porridge cooking process (about 90 minutes)

4. Chop the mustard greens in the middle

5. Add mustard greens and dried shrimp skins when the porridge is about to boil

6. Stir constantly, then add some salt and pepper to the pan.

Tips:
A small reminder that the basic ratio of the porridge is about 1:9. It is the most suitable to put a little oil before the porridge, which can make the porridge taste more smooth. The flavor and pepper are a couple partners. Don’t ignore it. Remember to keep it when the porridge is good Stir so as not to muddy the bottom of the pan