Fungus and shrimp porridge

Overview

The fungus is light and crispy in the mouth; the shrimp is delicious and nutritious; paired with the thick white porridge, it is fragrant and glutinous in the mouth and has a long aftertaste - even side dishes are not needed.

Tags

• staple food
• porridge
• home cooking
• old man
• dinner with friends
• dinner
• clear water
• cooking wine
• dry starch
• fungus
• japonica rice
• onions
• shrimp
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Ingredients and preparation: Wash the japonica rice, add 1 drop of salad oil, mix well, and let stand for more than 1 hour; soak the fungus, wash and tear into small florets; peel the shrimps, wash the sand lines, add appropriate amount of salt, cooking wine, dry starch and green onion and ginger slices for preparation; cut the ginger into shreds, and chop the chives;

   

2. 2 Cook white porridge: Pour water into the pot, add japonica rice after boiling, bring to a boil over high heat, keep boiling, and cook the rice until it blooms; keep over high heat, stir quickly and vigorously in the same direction with an egg beater, until rice oil is cooked;

   

3. 3 Add shredded ginger and cook for another 5 minutes;

   

4. 4 Add the marinated shrimp (remove the onion and ginger slices used for marinating);

   

5. 5 Add the fungus and cook over high heat until boiling;

   

6. 6 Add salt and a little pepper to taste;

   

7. 7 Add a little chicken essence (you can leave it out if you don’t like it);

   

8. 8 Finally, add a few drops of sesame oil, sprinkle with chopped green onion, turn off the heat and that's it.