Golden shrimp porridge in casserole(sha guo jin xia zhou )

Golden shrimp porridge in casserole

Introduction:

"In autumn, the prawns are full of brains and fat, the heads of prawns are full of yellow, and the porridge is actually golden prawns. The sweet porridge is fantastic. A pot of hot porridge is surrounded by chives, coriander garden and sour radish. It's simple but not monotonous."

Production steps:

Step 1: clean the rice, put 2 spoonfuls of cooking oil and stir well.

Step 2: pour in cold water and fire. Stir from time to time to prevent the rice from sinking to the bottom.

Step 3: when waiting for porridge, use scissors to cut the back of the shrimp to the tail, and pick out the shrimp thread with toothpick.

Step 4: after about 30 minutes, the bottom of the porridge is thick. Put the shrimp and ginger slices into the pot and cook for another 5 minutes.

Step 5: put 2 tbsp fish sauce into the pan and stir well.

Materials required:

Rice: 100g

Shrimp: 200g

Ginger: right amount

Fish sauce: 1 tbsp

Cooking oil: 2 tbsp

Precautions: 1. When cooking casserole porridge, you must start stirring from the bottom of the pot from time to time, otherwise it is easy to paste the bottom, and the taste of the whole pot of porridge will be destroyed, and the casserole is easy to crack due to uneven heating. 2. Soaking rice with edible oil will make the porridge more fragrant. 3. Don't use too big prawns, which are not tasty and tender enough. 4. Cooking this kind of seafood porridge fish sauce is very important, and the seasoning is absolutely more than putting salt It's delicious. Don't deal with it. Go and buy a bottle. It's cheap. Hahaha

Production difficulty: simple

Process: casserole

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Sha Guo Jin Xia Zhou