Rice One measuring cup Shrimp 250G
Ginger Appropriate amount Carrot Appropriate amount
Pea Appropriate amount cilantro Appropriate amount
Onion Appropriate amount Pepper Appropriate amount
Olive oil Appropriate amount Salt Appropriate amount
How to make shrimp porridge Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn 1

Step 1

Prepare all ingredients Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn. 2

Step 2

Wash the ingredients, shred the ginger, mince the coriander, green onions, and dice the carrots and prepare. Illustration of how to make colorful shrimp porridge in autumn to nourish the spleen and regulate the five internal organs. 3

Step 3

Remove the heads from the shrimp and use a toothpick to pick out the intestines of the shrimp. Using a toothpick will not damage the shape of the shrimp. But you don’t need to make it so complicated. Just use kitchen scissors (the kind of big thick scissors) to cut in half and remove the shrimp lines. The shrimps are more convenient for cooking porridge when they are cut.taste. I do this just to look good! Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn. 4

Step 4

Marinate the shrimp meat with a little salt, cooking wine, and minced ginger for 10 minutes. Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn. 5

Step 5

Don’t throw away the discarded shrimp heads. People who are as lazy as me to wash the pot will have to start a new pot. Turn on the cooking button of the rice cooker, pour in the olive oil and heat it, then pour the shrimp heads directly into the rice cooker. Deep fry in medium pot. Of course, industrious people can also fry it in a different pot and fry it directly in the usual pot. Drain half of the shrimp oil and put it aside, and put the other half with the shrimp heads in the pot. Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn 6

Step 6

Pour a little shredded rice, ginger, and diced carrots into the Yilaite Suyan pot and add water. The amount of water depends on personal preference. If you like the thicker porridge, add a small amount of water. Generally, the ratio of rice to water is 1:8 Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn. 7

Step 7

Start the porridge cooking program of Yi Laite without makeup. Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn. 8

Step 8

Half an hour before putting it in the pot, which means the rice is almost ready, add the marinated shrimp, salt, pepper and peas and pour in the remaining shrimp oil to taste. I think my mother still has some corn kernels left. Put it in a little bit. Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn. 9

Step 9

In the last 5 minutes, add minced coriander, discard the shrimp heads and remove from the pot. Illustration of how to make colorful shrimp porridge to nourish the spleen and regulate the five internal organs in autumn. 10

Step 10

This morning my child asked me, Mom, do you love me? I said of course I love it, and I will cook you like shrimp porridge and boil it for thousands of times. Shrimp porridge cooking tips

1. Don’t throw away the shrimp heads.Fry the shrimps in oil. If the remaining shrimp oil is left, you can use it to stir-fry noodles or cook porridge. It will be more delicious. If you find it troublesome, you can add peanut oil instead of frying the shrimp oil. But it’s not as fragrant as shrimp oil. 2. You can add coriander or not, but it is recommended to add it, it will taste very good. 3. If you feel the porridge is too thick halfway through, you can add some hot water.