Shrimp and Eggplant Porridge

What I am going to introduce to you below is some knowledge about fresh shrimp and eggplant porridge. I hope you can read it carefully.

Shrimp and Eggplant Porridge

There is rice and prawns left over from yesterday in the refrigerator. Add eggplant and make some breakfast porridge~~~

Although the leftover rice is not as delicious as fresh rice, the porridge tastes just as good with shrimps! Ingredients: 100g rice 100g shrimp 1 eggplant Accessories: salt to taste Chicken essence to taste Cooking wine to taste Pepper to taste Onion to taste

How to make shrimp and eggplant porridge

1. Prepare the rice, prawns, and eggplant, wash and cut into pieces. 2. Put an appropriate amount of water in a casserole and bring to a boil, add the rice, bring to a boil over high heat, and simmer over low heat for 10 minutes.

3. Put the eggplant in, stir and cook for 3 minutes.

4. Put the prawns and some cooking wine, bring to a boil over high heat, and simmer until the eggplant is cooked.

5. Add salt, pepper, chicken essence, chopped green onion and mix well. Tips: You can add vegetables according to what you have at home.

Fresh shrimps have a transparent and shiny carapace, intact whiskers and feet, a relatively hard body, and a head segment tightly connected to the body. Generally speaking, their body shape should be complete. From the surface of the body, prawns are bluish-white, while green shrimps are bluish-green. Moreover, the surface of fresh shrimps is clean, the meat is dense and tough. It is shiny, and the cut surface is translucent. It is bluish-white. The internal organs are clear and complete. It is dark green. If the shrimp body is gray, the waist is alive, and the tail is dusty, it means that the shrimp is not fresh. Generally speaking, marine shrimps have firmer and more plump meat than farmed shrimps.