Complete recipe for shrimp and rice porridge.

Shrimp Generally, fresh shrimp are used as raw materials. The shrimp bodies are washed with clean water, and the shrimp heads, shrimp tails, and shrimp shells are removed. The pure shrimp meat after peeling is called shrimp. Shrimp dishes are popular because they are light, refreshing, and easy to digest, making them suitable for both the young and the old. Shrimp contains 20% of protein quality, it is one of the foods with a high protein content. Its fat content is low, and it also contains rich magnesium, phosphorus, calcium, which is especially beneficial for children and pregnant women. Today, let's take a look at the shrimp porridge

recipe. Shrimp porridge

Ingredients

Rice, large shrimp, scallions, salad oil, salt,pepper and cooking wine

2. Wash the rice thoroughly and soak it for 20 minutes.

3. Peel and remove the shrimp shells and intestines, wash them, add pepper and cooking wine, and mix well.

4. Put the marinated shrimp into boiling water to blanch, then remove and set aside.

5. Pour sufficient water into the pot and bring to a boil, then add the washed rice.

6. Stir and cook over high heat.

7. Cover and simmer over low heat for 20 minutes. When the rice is slightly cooked, add salad oil and continue to cook.

8. When the rice is cooked, add the shrimp and cook for 5 minutes. Season with salt and pepper.

9. Add scallions and stir until cooked.

2. While cooking the porridge, wash and chop the spinach and scallions, and cut the pork into thin strips. Wash and cut the shrimp into small pieces. 3. Put the chopped scallions, pork strips, and shrimp into a bowl, add

sesame oil, white pepper powder, salt, oyster sauce, light soy sauce and minced ginger juice, and mix well.4. When the porridge is cooked, add the marinated pork and shrimp. 5. Add

corn

kernels, and cover and cook for 10 minutes.6. Add the chopped spinach and ginger and cook for 3 minutes. Season with salt and add to the pot. 2. Wash and chop the

asparagus

into segments, remove the old roots, and chop the stalks into small pieces, and leave the flower part.3. Pour sufficient water into the rice cooker

and bring to a boil, then add the marinated rice and cook.Keep stirring while cooking, and cook until the rice grains bloom. 4. Cover and heat for about 20 minutes, until the porridge is thick.5. Add the chopped asparagus and ginger and cook for 5 minutes.

Cover and heat for about 20 minutes, until the porridge thickens.

Add the chopped asparagus and ginger and cook for 5 minutes.

6. Add the shrimp and asparagus, add salt and a little pepper, and stir until the shrimp is cooked through.

2. Peel and wash the lotus root and cut into thin slices, wash the scallions and chop them into scallion greens. 3. Wash the rice and put it in the pot, then add

lotus root slices to the pot, add sufficient water, and cook over high heat until boiling, then turn to medium heat. 4. When the rice blooms and the porridge is white and thick, add the marinated shrimp.

5. Stir in salt, then cook over high heat for 1 minute, and sprinkle with scallion greens and a little sesame oil.

Add salt and stir well, cook over high heat for 1 minute, sprinkle with chopped green onions and drizzle with sesame oil to serve.