Sweet shrimp porridge with preserved egg

Sweet shrimp porridge with preserved egg

Introduction:

"I wanted to make the first dish of the new year, but I didn't expect it to be so ordinary and homely. Preserved egg and lean meat porridge can be regarded as a classic way of porridge, but today's lean meat at home is fried with minced meat and eggplant. Turning over the refrigerator is the source of the birth of new collocations. After turning over, you can really find out what you want to use, the packet of Arctic sweet shrimp. Sweet shrimp is reserved for seafood porridge. Seafood porridge is also very good, but every time you want to make it, you always lack sea crabs and shellfish. This is the kitchen. It's not the back kitchen of a hotel or restaurant. It can only follow the recipe step by step. In real life, it's hard to match dishes perfectly. More often, we need to deal with leftovers, cobble together, turn stone into gold, and even turn waste into treasure. But this Arctic shrimp is a good thing. It is often used as a sashimi in Japanese cuisine. It's just that I can't swallow sushi and rice balls in cold weather. Then we'd better have a pot of porridge to warm up. Friends who want to learn can replace sweet shrimp with other kinds of shrimp, which will be more fresh. The wish of 2013 is to make home-made dishes, affordable dishes and easy to learn dishes. Another wish of 2013 is to make exquisite dishes, high-quality dishes and dishes that can't be eaten in restaurants. Students, progress in the new year. ：）”

Production steps:

Materials required:

Arctic shrimp: moderate

Mushroom: 3

Preserved egg: 1

Porridge: 1 pot

Water: moderate

Salt: right amount

Ginger: right amount

Cooking wine: moderate

White pepper: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh