Rural fresh shrimp porridge

Rural fresh shrimp porridge

Introduction:

"Pinzhenke, who grows in the fertile black land and condenses the aura of mountains and rivers, directly supplies Wuchang rice with the fragrance of rice flowers. The color is natural and clean, the grain is full and symmetrical, the appearance is crystal clear, the texture is tough and smooth, and the fragrance is elegant and introverted. After cooked rice, the fragrance of Wuchang rice flowers is overflowing, fresh and sweet. The entrance is waxy, soft and elastic. The lustrous luster of each rice grain perfectly reproduces the artistic conception of rice flowing fat in Du Fu's poems. Fortunately, I can't put it out of order. I'll try to eat it as soon as possible. The sweet one I made last time, and the salty one this time. "

Production steps:

Step 1: prepare all materials.

Step 2: clean the rice and soak it in water for 30 minutes.

Step 3: remove the shell of the shrimp, remove the shrimp line, rinse, put into a bowl, sprinkle with pepper, sugar and ginger, marinate for 10 minutes.

Step 4: shred mushrooms.

Step 5: add appropriate amount of water into the casserole, boil the water, and pour in the rice.

Step 6: boil over low heat for 40 minutes, then pour in corn and peas.

Step 7: pour in shredded mushrooms and continue to cook for 5 minutes.

Step 8: pour in fresh shrimp and shredded ginger, turn off the heat after 2 minutes.

Step 9: season with salt, chicken essence and sesame oil.

Materials required:

Wuchang Daohuaxiang rice: 50g

Fresh shrimp: 6

Fresh mushrooms: 4

Corn kernels: right amount

Peas: right amount

Ginger: right amount

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

For rice cooking, it is recommended to use mineral water to keep rice flavor pure. 2. The water content of new rice of pinzhenke Daohuaxiang is higher than that of ordinary rice. It is suggested to put less water in cooking than ordinary rice, and the ratio of rice to water is 1:1.3. 3. Pinzhenke Daohuaxiang rice needs to be soaked in advance before cooking, otherwise it will affect the taste of rice; soak it for 30 minutes in spring and summer, and then cook it for 45 minutes in autumn and winter.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh