Steps of making cabbage and shrimp porridge

A very refreshing and nutritious porridge, with the deliciousness of shrimp and the fragrance of cabbage, suitable for all seasons. The color is also very beautiful, with moist rice grains, plump shrimps, and jade-like leaves, especially suitable for the elderly and children.

The benefits of cabbage and shrimp porridge

1. Nourish the brain, stomach and intestines

Shrimp has high nutritional value, containing protein and calcium, and low fat content. It has the effects of strengthening the brain, nourishing the stomach, and moistening the intestines, and is suitable for children to eat.

2. Enhance the body's immune ability

Chinese cabbage is one of the vegetables richest in vitamins and minerals. It contains a large amount of carotene, more than beans, tomatoes, and melons. It is also rich in vitamin C, which provides material conditions to ensure the body's physiological needs and helps to enhance the body's immune ability.

How to make cabbage and shrimp porridge

Method 1

1. Prepare ingredients: 5 fresh shrimps, 2 slices of cabbage, and a little starch.

PS: For complementary foods like this, the amount of ingredients is not important and does not affect the success rate of the dish, so I won’t weigh them~~ It is difficult to buy fresh shrimps in this season. Most of them are frozen shrimps, but frozen shrimps are generally frozen while they are still alive.

2. Wash the prawns, remove the heads and shells and set aside, and use a toothpick to remove the shrimp threads.

PS: After peeling the shrimp shell, you can see a black line on the back of the shrimp. When cooking shrimp, the shrimp line will have an earthy smell, so be sure to remove the shrimp line when making fresh shrimp. Use a toothpick to pass through the shrimp body at the third joint from the connection between the shrimp head and the shrimp body. Hold the shrimp in one hand and press the toothpick with the thumb of the other hand, otherwise it will be easy to break, and then use the toothpick to gently pick out the shrimp line.

3. Cut the shrimp into small pieces. The size of the shrimp should be determined according to the baby's chewing ability!

4. After processing the shrimps, the shrimp heads can be thrown away directly, the shrimp shells can be used to make soup later, and the shrimp meat can be fried later.

PS: Shrimp shells can be used to make soup, so don’t throw them away when peeling the shrimps!

5. Pour starch into the shrimps and stir well.

6. Soak the cabbage in fruit and vegetable cleaning agent for 10-15 minutes in advance, then wash it with running water.

PS: Usually when I cook Chinese cabbage, I blanch it in hot water to remove nitrite and pesticides, but this dish is not suitable for blanching in advance. So, in order to remove the pesticides, I soak it in fruit and vegetable cleaning agent for a while, but after soaking, be sure to wash it with running water!

7. Then cut the cabbage slices into thin slices at an angle with a knife.

PS: Cabbage stalks are relatively hard and babies cannot chew them, so we have to slice them very thinly!

8. Then separate the cabbage stalks and leaves into a bowl.

PS: Because cabbage stalks are difficult to cook but cabbage leaves are easy to cook, you can cook them separately when cooking the cabbage, first cooking the cabbage stalks and then the cabbage leaves.

9. Brush a layer of oil in the pan, then pour in the shrimps and stir-fry.

PS: Do not stir-fry the shrimps immediately after putting them in the pan, because the shrimps will easily stick to the pan when they are not cooked.

10. Gently push the shrimp with a spatula until the shrimp is no longer sticky, then turn it over. Fry until both sides are golden brown, then remove from the pan and set aside.

11. Add the garlic slices and fry until golden and fragrant.

PS: Because there is still a little oil left in the pan when frying the shrimp, you don’t need to add more oil.

12. Pour in the shrimp shells and stir-fry until the shrimp shells turn red

13. Then add about 350ml of water, bring to a boil over high heat, then turn to medium-low heat and cook for about 5 minutes.

14. Then pour in the cabbage stalks and continue cooking for about 3-5 minutes.

PS: Be sure to keep an eye on the soup in the pot at all times to make sure it doesn’t dry up.

15. Finally, when the soup is almost dry, pour in the cabbage leaves and continue to simmer for 2 minutes, then turn off the heat and serve.

PS: Because Chinese cabbage is not suitable for long-term stewing, it will reduce its nutritional value. So I cook it for a shorter time, just cook it until it is cooked and soft. During this time, you can pick out the garlic slices.

16. Remember to pick out the shrimp shells before serving, take out the cabbage and put it on a plate, then filter the soup.

PS: When boiling shrimp shells, the shrimp legs may be cooked off, so when pouring the soup, you can filter it first with a colander. Be sure to check carefully whether there are any residual shrimp shells or shrimp legs!

17. Finally, place the shrimp on the plate. When placing the dish, remember to place it high rather than low. The cabbage should be piled as high as possible, and then the soup should be poured on the cabbage. The shrimp meat is the final embellishment. It will be beautiful when served on the table. Make sure to place it more beautifully than me!

18. When making this dish for younger babies, you can use food scissors to fry the shrimp and cabbage into smaller pieces to make it easier for the baby to chew and digest.

Cabbage and shrimp porridge recipe 2

1. To make the porridge look like rice popcorn, it is best to soak the rice for a few hours in advance and add some oil. This is a method my friend from Hong Kong told me. Just use ordinary Northeastern rice. When cooking the porridge, do not pour out the water used to soak the rice, cook it together.

2. Remove the shrimp thread from the shrimp, wash it, sprinkle a little salt, and marinate it with ginger slices.

3. Choose the leaves of Chinese cabbage and lettuce. Wash and chop the leaves.

4. You can use an electric rice cooker to cook porridge. When the rice is cooked and the rice grains are blooming, put the vegetable leaves first, then put the shrimps in. Add salt, stir well, and then simmer for a while before eating.

Tips

I didn't add chicken essence or MSG. Because shrimps have their own umami flavor. And it's best to use less chicken essence and MSG when cooking at home. Many foods we eat, including seasonings, contain a lot of MSG, especially when eating out. In the long run, the burden on the liver increases. So it's best not to use it at home.