Shrimp and Luffa Porridge

Overview

The weather is so hot, it’s really great to have a bowl of porridge that is rich in nutrients and easy to digest. The casserole porridge is smooth and viscous, suitable for all ages. This time I tried shrimp and loofah porridge. The shrimps were delicious and the loofah was sweet. The children ate several bowls of it.

Tags

• porridge
• home cooking
• maternity
• old man
• breakfast
• summer recipes
• dinner
• students
• loofah
• onion white
• prawns
• refined salt
• sesame oil
• shredded ginger
• wuchang rice
• chopped green onion

Ingredients

Steps

1. 1 Turn on the stove and add water to the casserole. About eight minutes full.

   

2. 2 Wash the rice well.

   

3. 3 For prawns, remove heads, open backs and devein.

   

4. 4 Peel the loofah and cut into cubes.

   

5. 5 Put the shredded ginger and green onion together, and mince the green onion leaves.

   

6. 6 After the water boils, add 1 tsp sesame oil, add rice and stir for a few times.

   

7. 7 Cook on high heat for about 5 minutes, then reduce to low heat and cook for about 40 minutes. Add shredded ginger and green onions and cook briefly.

   

8. 8 Add loofah and bring to boil again.

   

9. 9 Add the shrimp and turn off the heat.

   

10. 10 After turning off the heat, the casserole is still rolling. Cover it for two to three minutes and the shrimp will be cooked.

    

11. 11 Add salt to taste, sprinkle with chopped green onion and enjoy.