The practice of rice and shrimp porridge, the practice of shrimp and millet porridge

Here's how:1. Buy fresh Jiwei shrimp and wash them;

2. Take a washed shrimp and remove the head, remove the shell and remove the shrimp line;

3. Handle ten shrimps for later use;

4. Crush the shrimp with a knife and chop them into puree;

5. Add a little salt and minced ginger to the minced shrimp and grasp it well with your hands;

6. Heat the prepared white porridge until it boils;

7. Add the prepared shrimp paste;

8. Stir the minced shrimp with chopsticks, and turn off the heat when the shrimp change color;

9. Serve and enjoy.

In winter, a bowl of hot rice and shrimp porridge is perfect for you. This celery and shrimp porridge is full of umami and greasy, and it will definitely make your appetite work. Without further ado, let's learn to make rice and shrimp porridge with me.

Steps to prepare rice and shrimp porridge

1.Ingredients: 40 grams of rice, 50 grams of glutinous rice, 10 grams of barley kernels, 4 prawns, 100 grams of celery, green onion and ginger.

2.Wash the rice, glutinous rice and barley kernels, put them in the inner bowl of the rice cooker, and add about 1000ml of water.

3.Then put the inner liner into the rice cooker host, start the porridge stall, and start cooking the porridge.

4.Cook porridge time to prepare the other'Material.

Cut the celery into pieces, then into strips, and finally cut into fine pieces, put them in a bowl and sprinkle a little salt for later use.

5.Remove the shell of the prawns, remove the shrimp lines, cut them into large pieces, and cut the tail into long points, leaving the last decoration to look good.

6.Rinse the cut shrimp. Wash away some of the fishy smell, and the final product will look good.

7.Add salt, white pepper, 2 teaspoons of rice wine, 2 grams of starch, minced green onion and ginger to the shrimp, mix well, and finally add some scallion oil or vegetable oil, cover the surface, and marinate for a while.

Note: Only the green onion is used here, and the green onion leaves are reserved for last.

8.Once the porridge is cooked, open the lid and turn on the power again to stir the celery into the pot.

9.Wait until the porridge is boiling again, stir in the marinated shrimp.

10.Wait until the porridge boils again, stir in the green onion leaves and mix well before serving.

Tips:

1.Put the green onion leaves before taking them out of the pot so they won't turn yellow. It is also good to use coriander or garlic sprouts.

2.According to each person's preference, you can use some light soy sauce to enhance the freshness.

3.In addition to celery, snow peas and peas are more suitable for pairing with shrimp.

1. After cleaning the millet, put it in the rice cooker, put in boiling water, and start the porridge cooking function. 2. Buy fresh Jiwei shrimp, wash them, and then remove the shrimp shell and shrimp line. 3. Then put the processed shrimp into a bowl, add a little salt and minced ginger and grasp it well with your hands.

4. After the porridge is thickened, add the shrimp and cook with salt for 2 minutes.

1. Put the shrimp slide and the packaging into cold water to thaw or thaw naturally, thaw into a viscous shape, and stir clockwise. Put the stirred shrimp puree into the plastic bag, and cut an opening in one corner of the plastic bag (the size of the mouth depends on the size of the shrimp slide you need).

2. Put water and green onion ginger slices in the pot, and then put a spoonful of cooking wine to boil, but not boiling, change to low heat, squeeze the shrimp puree with your hands through the fresh-keeping bag, and then dip the head of the scissors in the water in the pot (you can dip the scissors in the pot from time to time, so that it will not be stained at all, and the shrimp is smoother), and then cut the squeezed out shrimp paste short according to the required length, and fall directly into the pot is a shrimp slip. Extra good Jia moon shrimp cakes.

3. When all the shrimp slides are done, turn on medium heat, and turn off the heat when the pot is boiling.

4. Remove all the shrimp slides in the pot, and the shrimp slides can be used to cook porridge and cook dishes, etc.; You can make more at a time and put it in the crisper box to freeze, which can be used to cook porridge, cook, soup, soup, etc., especially suitable for mothers who are busy with work and have children; If you are not in a hurry, you can slide the shrimp directly from the bag and scissors into the porridge pot when the porridge is almost cooked, so that the porridge tastes more delicious.

5. Wash the millet and put it in the pot, then add 10 times the water, boil over high heat, put in the green onion and 2 slices of ginger, and cook over low heat until the rice blooms (if the morning time is short, you can wash the millet and soak it in water before going to bed, and cook it directly last morning, about 10 minutes).

6. Put the diced carrots and celery into small cubes and stir well in the millet porridge.

7. Put in the shrimp slippery, then add salt and a little pepper to adjust the taste, bring to a boil, then put a little sesame oil and stir well to turn off the heat.

1. Wash the millet and soak it in water overnight.

2. Boil 2 3 boiling water in a casserole, pour in millet, and simmer for 20 minutes.

3. Pour in the shrimp and cook for 2 minutes.

4. Pour in the chopped celery and cook for 2 minutes.

5. Finally, add a little salt to taste, stir well and serve.

A list of ingredients.

80 grams of millet, 10 fresh shrimps, 1 tablespoon cooking wine, 1 teaspoon salt, appropriate amount of boiling water, 15 grams of oyster sauce, 20 grams of soy sauce, 50 grams of ginger, 5 grams of white pepper, 1 corn root.

Cooking steps: 1. Prepare the shrimp head, cut the whiskers, cut the feet, stuff the head, remove the thread, remove the shell, and make the shrimp.

2. Put an appropriate amount of water on millet and corn and steam them together.

3. After the millet corn is steamed, prepare the mushrooms and chop them into the pot and stir-fry in oil until fragrant. Put boiling water in the pot and put the shrimp heads, boil the shiitake mushrooms with white pepper for 3 minutes, then put the millet corn in and cook for 5 minutes, then put the shrimp and cook for another 2 minutes. Add sesame oil and cook for a short while.

Efficacy: Shrimp millet porridge can nourish the body.

Shrimp millet porridge contains a variety of vitamins that are beneficial to the human body, but also contains amino acids and fats and a lot of carbohydrates, in addition to protein and carotene are also the most important nutrients in this porridge, usually people eat shrimp millet porridge can quickly absorb and utilize these nutrients, can nourish the body and relieve physical weakness.

Shrimp millet porridge contains a variety of vitamins that are beneficial to the human body, but also contains amino acids and fats and a lot of carbohydrates, in addition to protein and carotene are also the most important nutrients in this porridge, usually people eat shrimp millet porridge can quickly absorb and utilize these nutrients, can nourish the body and relieve physical weakness.

Recipe ingredients. 9 shrimps.

Xiaomi 60 grams.

1 wheat celery.

A pinch of salt for the excipients.

1. Wash the millet and soak it in water overnight.

2. Boil 2 3 boiling water in a casserole, pour in millet, simmer for 20 minutes 3Pour in the shrimp and cook for 2 minutes.

4. Pour in the wheat parsley and cook for 1 minute.

5.Finally, add a pinch of salt to taste, stir well and serve.

Clean the shrimp and cut into small pieces. Blanch in boiling water to remove odors. Wash the millet and boil it until it is eight ripe, and put in the shrimp.

Green onion and parsley. A pinch of refined salt. The delicious shrimp millet porridge is ready.

Rich in nutrients. Replenish the protein needed by the body. Great for our body.

Ingredients to prepare:Steps to make dry shelter hole or shrimp rice porridge:1.I cook it for two people, first cut the dried shrimp into cubes, and soak the scallops in water for a while.

2.After boiling water, add rice, bring to a boil, add shrimp cubes and scallops, simmer for 20-30 minutes, add ginger, green onion and coriander.

3.Seasoning, dried shrimp with a salty taste, do not need to put too much salt is enough, according to personal preference, put some pepper to ward off the cold or add some sesame oil. I added a little pepper and it tasted sweet and delicious.

1. Prepare the ingredients: greens and shrimp. 1. Boil the water in the pot and add the rice (half of the ordinary rice and half of the glutinous rice).

3. Prepare the shrimp at the same time: peel the shrimp and shrimp line, wash and add a small amount of salt, cooking wine, Hu Qingyu pepper powder, and mix well to taste. 4. When the rice is boiled until sticky, add an appropriate amount of salt to taste, add the shrimp, and then add the chopped vegetables after about 2-3min.

5. Turn off the heat immediately and drizzle with sesame oil. <

1. Prepare the ingredients: greens and shrimp.

1. Boil the water in the pot and put it into the rice bowl section (half of ordinary rice and half of glutinous rice).

3. At the same time, prepare the shrimp: peel the shrimp and shrimp line, wash and add a small amount of salt, cooking wine, pepper, and mix well to taste.

4. When the rice is boiled until sticky, add an appropriate amount of salt to taste, add the shrimp, and then add the chopped vegetables after about 2-3min.

5. Turn off the heat immediately and drizzle with sesame oil.