How to make shrimp and mushroom porridge

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make shrimp and mushroom porridge.

1.12 Prepare all materials

2.21 Soak the mushrooms in warm water, wash and slice or shred; shred the ginger

3. Remove the shrimp heads, shells and shrimp threads (keep the shrimp heads for later use), mix the shrimp meat with the marinated shrimp ingredients and refrigerate for later use

4. Put a little oil in the pan, add half of the shredded ginger and the shrimp heads and slowly stir-fry until the aroma comes out (about a few minutes)

5. Then add the raw rice and stir-fry for one or two minutes (I use the risotto method for this step, but if you are not used to not washing the rice, you don’t have to do this. You can just wash the rice and add it in, or you can add water first and then add the rice)

6. Add water to the pot, then put the mushrooms and the remaining half of the ginger in.

7. Cover the lid and bring to a boil over high heat (stir slightly during the cooking process, and don’t walk too far away during the cooking process, otherwise the porridge will easily overflow)

8. After boiling, turn to low heat and simmer for at least one hour (you can use chopsticks to place between the pot and the lid to prevent overflow)

9. After one hour (you can extend the cooking time if you like), wash and cut the vegetables into small pieces, turn on high heat, add the vegetables and marinated shrimp, turn off the heat after boiling, and season with salt, white pepper and a little sugar.

The shrimp and mushroom porridge needs to be carefully cooked before it comes out of the pot, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.