Mushroom and Shrimp Congee

I believe everyone is familiar with mushroom and shrimp ball porridge. This porridge is mainly made of mushrooms and shrimp balls, so the taste also has a strong shrimp flavor.

Ingredients for Mushroom and Shrimp Porridge

Main ingredients: 50 grams of polished rice,

Accessories: 80g shrimp, 20g dried mushrooms,

Seasoning: 20g green onion, 10g salt, 5g MSG, 1g sesame oil, 1g pepper

How to make mushroom shrimp porridge

1. Cook the japonica rice into porridge;

2. Soak the mushrooms until soft, remove the stems and cut into pieces;

3. Cut the green onion into 2 cm long pieces;

4. Put shrimp, mushrooms and green onion into boiling water and blanch them;

5. Pour the porridge into the pot and bring to a boil. Add shrimp, mushrooms, green onion, salt, MSG, sesame oil and pepper and cook until done.

Tips for making mushroom and shrimp porridge

Food incompatibility:

Japonica rice: Tang Dynasty Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."

Shrimp: Shrimp should not be eaten with certain fruits. Shrimp is rich in nutrients such as protein and calcium. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorns, persimmons, etc., not only will the nutritional value of the protein be reduced, but the tannic acid and calcium ions will combine to form insoluble compounds that irritate the stomach and intestines, causing discomfort to the human body, vomiting, dizziness, nausea, abdominal pain, diarrhea, etc. There should be at least a 2-hour interval between eating seafood and these fruits.