Shrimp and Vegetable Porridge

The taste of Shrimp and Vegetable 706 Congee is fresh and has a hint of shrimp. The taste of this porridge can be said to be very unique. Let us learn about it together.

Shrimp and Vegetable Porridge

Shrimp and Vegetable Porridge

Ingredients for Shrimp and Vegetable Porridge

Rice, salt, vegetable oil, rapeseed, dried shrimp, carrots, wolfberry

How to make shrimp and vegetable porridge

1. Rinse the rice the night before, then marinate it with salt and oil;

2. In the morning, add water, carrots, dried shrimps, wolfberries, and pickled rice to the porridge pot and put it in the pot with cold water;

3. Cook over low heat and add the Hershey’s greens.

Precautions

When eating vegetables, the most worrying thing is the problem of pesticide residues. Studies have shown that nearly 70% of malignant tumors are related to it. However, due to different growth cycles, pests and diseases, the amount of pesticides used varies greatly for different vegetables. Which vegetables have more pesticide residues, and how can we remove them?

Generally speaking, leafy vegetables such as leeks, cabbage, Chinese cabbage, spinach, and water spinach have relatively large amounts of pesticide residues. One reason is that leafy vegetables are more susceptible to insect pests; the other reason is that their growth cycle is short, and pesticides are already on the market before they have time to decompose. Leeks, in particular, are very prone to leek maggots, which often grow at the roots of leeks and are difficult to kill. Vegetable farmers sometimes use large doses of pesticides, and even use highly toxic, high-residue organophosphorus pesticides to repeatedly "irrigate the roots" to achieve the effect of killing insects. At the same time, since leeks are continuously harvested crops, farmers often rush to harvest and market them before the safe interval of residual pesticides has passed in order to ensure the freshness of the vegetables. These are the reasons for the serious problem of pesticide residues in leeks. The more leeks are "irrigated" with highly toxic pesticides, the better they grow, and the leaves are green and look very beautiful. When buying, don't be fooled by such illusions.

Cabbage, also known as kale, has the second highest pesticide residue level after leeks, which is also related to its high susceptibility to insects. There is a kind of insect called "heart borer", which, as the name suggests, is a worm that will bore into the innermost layer of the cabbage. In order to kill the insects, vegetable farmers have to use highly toxic pesticides to repeatedly "fill the heart", resulting in increased pesticide residues.

How should we deal with the leafy vegetables we buy to minimize the intake of residual pesticides? Experiments have shown that to remove the residual pesticides attached to the surface of leafy vegetables, we should first wash them with warm water 2-3 times, then soak them properly, then wash them again, and finally cook them. In this way, 80%-90% of the residual pesticides on their surface can be removed without destroying their nutrients. As for the pesticides absorbed by the vegetables, it is difficult to wash them off. We can only extend the cooking time appropriately and set the cooking temperature higher to minimize the residual pesticides. In addition, leaving the newly bought vegetables for a day or two before eating them will also help to degrade the pesticides.