Casserole porridge with shrimp and beef tendon balls(xian xia niu jin wan sha guo zhou )

Casserole porridge with shrimp and beef tendon balls

Introduction:

"Southerners like rice just as northerners like pasta. I like pasta very much, and I love rice too. So after knowing that I got the qualification of [the sixth issue - pinzhenke Wuchang daohuaxiangmi], I always thought about what to make with this rice ~ ~"

Production steps:

Step 1: taste Zhenke Wuchang rice with fragrant flowers (what I received was porridge rice, which was crystal clear and moist and smelled of natural rice flavor);

Step 2: select fresh shrimps and put them into light brine after returning home;

Step 3: after washing the porridge, put it into a casserole to boil (leave the rice washing water to water the plants, the plants will grow well);

The fourth step: during the process of cooking, the gruel can handle fresh shrimps, remove the shrimp heads, food and shears, and remove the shrimp line, add a little Baijiu and salt.

Step 5: wash and chop the coriander;

Step 6: cut the beef tendon pill into thin strips and cut the ginger into shreds;

Step 7: after the porridge is boiled to the silk, add shredded ginger and beef tendon balls, cover the pot and cook for a while;

Step 8: after boiling, add fresh shrimp and bring to a boil;

Step 9: after boiling again, add chopped coriander, white pepper, and seasoning with salt;

Materials required:

Fresh shrimp: 300g

Chaoshan niujin pill: 7 pills

Shredded ginger: right amount

Yuanxi: how many (coriander)

Baijiu: moderate amount

Salt: right amount

Pepper: right amount

Note: (1) shrimp on the side to open more delicious; (2) seafood porridge is delicious, but also a little cold, add the right amount of white pepper can be reconciled oh~~~

Production difficulty: simple

Process: casserole

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Xian Xia Niu Jin Wan Sha Guo Zhou