Salted egg yolk shrimp porridge
| Rice 80g | Fresh shrimp 7 pieces |
| Salted duck eggs 1 | Pepper 1/2 spoon |
| Cooking wine 1 scoop |
Step 1
For fresh prawns, or live prawns, remove the heads, shell the tails, remove the threads, and trim off the long whiskers from the heads. Mine are frozen prawns, which are very fresh and easy to peel. When you pull off the shrimp heads, the shrimp threads are also pulled out.
Step 2
Slice the shrimp tails and marinate with ginger slices, cooking wine and white pepper.
Step 3
Put a little oil in a casserole, fry the shrimp heads and ginger slices over low heat until both sides change color, and boil the shrimp oil. Then add water. After the water boils, take out the shrimp heads and ginger slices. Skim off the foam.
Step 4
What I put is leftover rice. Don’t waste leftover rice and you can make porridge.
Step 5
After the rice is rolled, cut a salted duck egg into it and simmer over low heat for 20 minutes. Remember to use low heat and stir frequently to avoid burning the pot.
Step 6
After simmering on low heat for twenty minutes, the salted duck eggs have merged with the porridge. Put the marinated shrimp in. Then chop the washed vegetables and add them to the porridge.
Step 7
Cook for ten more minutes, stirring constantly. Finally add some chopped mustard. Because there are salted duck eggs and chopped mustard, there is no need to add salt.
Step 8
It tastes very good, with full color, aroma and silky texture. Cooking tips for salted egg yolk shrimp porridgeThe key to removing fishy smell:
1. Fresh prawns, deveined
2. You can skim off the foam before adding salted duck eggs.
3. Pickle with ginger slices, which can effectively remove the fishy smell and can also be fished out
