How to make rice porridge with shrimp and mushrooms

Many people complained that the food was bad, so they ate very little. Causes malnutrition and poor physical fitness. In fact, you can learn to cook by yourself. Here I will introduce to you the method of making rice porridge with fresh shrimp and mushrooms.

1.1 Fresh shrimps are processed like this. The shrimp skin is kept for its rich nutrition and calcium supplement, but it will affect the taste (between nutrition and taste, I chose nutrition, haha), and the shrimp brain is kept to make the porridge more delicious.

2.2 Bring the broth to a boil and add it together with the washed rice, cover the pressure cooker, and simmer over low heat. During this time, chop the mushrooms into small pieces and soak them in hot water at about 50 degrees for later use. Peel the shrimp heads (leave the shrimp brains), pick out the mud intestines, pinch off the shrimp tails, and chop the green onions, ginger and coriander.

3. It is best to soak the mushrooms in advance. For emergency use, just chop them and soak them in hot water.

4. Chop cilantro, scallions and ginger into fine pieces. You can also omit cilantro, but I like the subtle flavor of cilantro (sorry, I forgot to take a picture of the chopped ginger).

5. After about half an hour, turn off the fire of the pressure cooker and wait for about twenty minutes, release the air and open the pressure cooker (be sure to pay attention to releasing the air safely)! ! Turn on the heat again and let the porridge boil. Then add shrimp, minced ginger, and salt (white pepper if you like) to season and stir constantly (be sure not to burn the pot). Turn off the heat when the shrimp is cooked and sprinkle with chopped green onions and coriander. A pot of fragrant, steaming, nutritious shrimp porridge is ready.......

The editor believes that after reading the above introduction to shrimp and mushroom rice porridge, you will definitely gain something. Everyone must follow the steps above and go to the kitchen to make it.