Shrimp and Preserved Egg Porridge

Authentic Cantonese porridge base recipe, add seafood to make seafood porridge, add lean meat to make preserved egg and lean meat porridge, add pork liver to make pork liver porridge, it is very simple, if you learn this porridge base, you will know how to make many porridges, learn it well!

Ingredients for Shrimp and Preserved Egg Porridge

2 cups of fragrant rice, 1 preserved egg, 4 tail bones, 200 grams of shrimp, 50 grams of golden needles

How to make shrimp and preserved egg porridge

1. Wash the fragrant rice, leave a little water, add the preserved egg and 1 teaspoon of oil to mix, crush the preserved egg, wash the tailbone and roll a layer of salt on the surface, use a small bowl to mix the rice and put it in a basin, put it in the refrigerator to marinate overnight. (The rice absorbs the alkali in the preserved egg and the salt of the tailbone, and the porridge base is very smooth, which is different from the porridge cooked directly at ordinary times. 2. Take out the rice that has been marinated overnight, wash off the salt of the tailbone, and put it in the pot with the rice. Add 12 cups of water to one cup of rice. After the water boils, skim off the foam and turn to low heat for 20 minutes. The porridge base is ready. If you make a lot at a time, you can put it in the refrigerator for 2-3 days. 3. I cooked seafood today. After the porridge boils, add shrimp and enoki mushrooms. No salt is needed. Turn off the heat as soon as the shrimp changes color. Add coriander. Well, it is definitely an economical and delicious porridge. You may not be able to drink such delicious porridge in a Cantonese restaurant for 10 yuan!

Tips

The rice must be marinated with preserved eggs overnight to remove the rice husk, so that the porridge will be smooth and not grainy. If you like ribs, you can add ribs, but the tailbone is more economical.