Fresh shrimp porridge with edible fungus(mu er xian xia zhou )

Fresh shrimp porridge with edible fungus

Introduction:

"The edible fungus is light and crisp in the mouth; the fresh shrimp is delicious and nutritious; it is fragrant and glutinous in the mouth and has a long aftertaste when combined with the thick white porridge - even the side dishes are unnecessary."

Production steps:

Step 1: materials and preparation: wash the japonica rice, add 1 drop of salad oil, mix well, and let stand for more than 1 hour; soak the fungus, wash and tear it into small pieces; peel the shrimp, wash the sand line, add appropriate salt, cooking wine, dry starch and onion and ginger slices to marinate; shred the ginger, cut the onion into small pieces;

Step 2: cook white porridge: put water into the pot, boil the japonica rice, bring it to a boil, keep it boiling, and cook the rice until it blooms; keep it boiling, and quickly stir it with eggs in the same direction until the rice oil is boiled;

Step 3: add shredded ginger and cook for 5 minutes;

Step 4: put in the salted shrimp (pick out the scallion and ginger slices for pickling, do not use them);

Step 5: add in the fungus and bring to a boil;

Step 6: add salt and a little pepper to taste;

Step 7: add a little chicken essence (don't put it if you don't like it);

Step 8: finally, drop a few drops of sesame oil, sprinkle with scallion, turn off the fire, then.

Materials required:

Japonica rice: moderate

Water: moderate

Auricularia auricula: right amount

Shrimp: right amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Sesame oil: appropriate amount

Pepper: right amount

Cooking wine: moderate

Dry starch: appropriate amount

Precautions: 1. Cook the porridge with high fire; stir the rice fully after flowering to make rice oil; stir in the same direction to make the porridge not diarrhea; 2. Marinate the rice with salad oil to make the porridge clear and fragrant; boil the rice under water to make the porridge clearer; 3. The shrimp and fungus are very well cooked, so put them in the back and boil them in the pot; if the cooking time is too long, the shrimp will be better And fungus taste bad, especially the shrimp cooked is not delicious. 4. Do less and finish the meal; reheat and it won't taste good.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mu Er Xian Xia Zhou