Main ingredients:
Shrimp: appropriate amount; Spring vegetables: appropriate amount; Octopus tentacles: appropriate amount; Pearl rice: appropriate amount.
Auxiliary materials:
Ginger slices: appropriate amount.
Seasonings:
Salt: appropriate amount; Peanut oil: appropriate amount.
Taste: original; Cooking method: stewing; Time: one hour; Difficulty: easy.
Steps for cooking Shrimp and Spring Vegetable Porridge
Rinse the rice with clean water.
Add appropriate amount of clean water and bring to a boil over high heat, then turn to low heat and simmer.
Soak the dried octopus tentacles until soft, then cut into pieces and set aside.
Wash and slice the ginger.
Wash and cut the spring vegetables into small pieces.
Remove the head and devein the shrimp, then butterfly them.
Simmer until the rice grains bloom.
Heat oil in a pan and stir-fry the octopus tentacles until fragrant.
Add the octopus tentacles and ginger slices to the porridge.
Heat oil in a pan and fry the shrimp heads to extract the oil.
Put the fried shrimp heads into the porridge and simmer over low heat until the flavor is fully absorbed, then remove the shrimp heads.
Add the spring vegetables and cook until they are slightly tender.
Add the shrimp and cook until they turn pink, then season with a little salt.
Finished product.
Finished product.
Finished product.
