Shrimp ball porridge(sheng gun xia qiu zhou )

Shrimp ball porridge

Introduction:

Production steps:

Step 1: prepare materials

Step 2: wash the rice, soak it for half a day, pour it into the pressure cooker, put in proper amount of water, add a little salt and a few drops of olive oil to make a delicious porridge base

Step 3: wash the fresh shrimp, remove the head and shell, remove the shrimp thread, and cut along the back

Step 4: marinate the prawns with a little salt, chicken essence and cooking wine, sprinkle a little cornstarch, stir well, and grasp with hands until elastic

Step 5: shred the lettuce and chop the shallot

Step 6: open the pressure cooker, pour the porridge into the boiling pot, bring to a boil, and stir with a spoon

Step 7: pour in the shrimp balls, stir, change color and roll them

Step 8: Sprinkle lettuce and shallot, stir well, turn off the heat

Step 9: sprinkle a little pepper to improve the taste

Step 10: just a few drops of sesame oil

Materials required:

Rice: right amount

Fresh shrimp: right amount

Lettuce: moderate

Shallot: moderate

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Raw powder: a little

Sesame oil: appropriate amount

Pepper: right amount

Note: 1, porridge if you have time to use the best pot, first bubble rice, put in the porcelain spoon constantly stirring, I admit lazy, used the pressure cooker. 2. Porridge at the end of the initial salt can not be too salty, plus after the food should be just right! 3. Don't cook shrimp balls for too long, just roll them to avoid excessive firewood. Lettuce is cooked as soon as it is hot, so turn off the heat in time.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Sheng Gun Xia Qiu Zhou