Shrimp Congee with Mixed Vegetables (鲜虾粥)

Tips & Variations

1. The materials of porridge and water can be prepared according to your liking. With good ingredients and good water, every kind of porridge tastes good.

2. Because the green onions have to be picked out and cut longer, the goal is more obvious.

3. The step of skimming the foam must be carried out earlier, otherwise, after the porridge is thick, the foam will not be easy to skim, and the rice oil cannot be wasted.

1. A large collection of ingredients~ In addition to the prepared ingredients, the water used for porridge should also be paid attention to. After all, the main component of porridge soup is water, and it has to continue to boil for a long time~ Chunyue water has undergone 186 strict water quality control, and it is purer and healthier to drink.

2. A cup of rice is not much, so don’t be afraid of wasting it, just wash the rice with pure water, so that the rice will be blessed with good water from clean to mature.
Then pour the same amount of pure water as the rice and soak the rice for two hours.

3. After the rice has absorbed the full water, add a spoonful of cooking oil and soak it for another half an hour, which can make the porridge soft and rotten faster~

4. When the rice is soaked, we can prepare the side dishes. I have prepared mushrooms here, sliced; green vegetables, cut into small pieces; shallots, cut into long pieces; ginger slices are cut in advance.

5. Remove the heads of the fresh shrimp one by one, keep the heads, peel the tails, rinse and set aside.

6. Put a little oil in a cast iron pot or casserole, sauté the shallots until fragrant, and slowly simmer the shrimp head over a small fire to get the red shrimp oil. Shrimp oil is the soul of this shrimp porridge.

7. If shrimp oil is the soul of porridge, then Chunyueshui is the pure color of porridge. Just like its name, good water makes good porridge. This is a simple truth.
Pour the soaked rice into the pot together with the soaking water, and then add 9 times the amount of pure water.

8. In addition to the pure water quality, which makes it easy to use when cooking and cooking, the design of this little finger buckle is also really thoughtful. Because I often cook soup and porridge, the daily usage is relatively large. The Chunyue water I chose is a relatively economical 4.5-liter bucket. Girls have little strength, so it will take a little more effort every time you pour water. This finger buckle can help you during operation. It’s a lot of work to keep the barrel steady and much easier.

9. Okay, then start cooking the porridge over high heat, turn it to a low heat after it boils, and throw in a few slices of ginger. Keep simmering~

10. At this time, you must diligently skim off the scum and part of the oil, and soon you will be able to get a pot of clear and girlish pink shrimp porridge.

11. When the porridge water becomes thicker, we put vegetables in it. Corn green beans mixed vegetables, and then put mushroom slices. Keep on simmering~

12. When the porridge water is further reduced, the taste of the shrimp heads is also exhausted. Pick out the shrimp heads and the scallions from the previous pot and throw them away.

13. Today’s protagonist ~ shrimp shrimp shrimp ~ cover the pot and cook on low heat for 5-7 minutes.

14. Add salt to taste, you can also add some white pepper to taste.

15. Turn off the heat, then throw in the green vegetables and stir for a while, so that the green vegetables can maintain their beautiful color, and at the same time, they can be cooked with the residual temperature.

16. Shrimp porridge~ Pink and tender shrimp porridge~

17. As for why I use Chunyue water to cook porridge and soup, it is also because the current water quality is too uneasy. The water quality in the north is generally hard and there is too much scale. This is what I looked like after I boiled it with tap water for 20 minutes. Using such water for cooking will naturally affect the taste of the food, and it is not healthy enough.