Mushroom and Shrimp Porridge

Material

Rice, salt, oil, shrimp, mushrooms

How to make mushroom and shrimp porridge

1. Wash the rice thoroughly

2. Marinate with a little salt and salad oil for 1 hour

3. Put the rice into boiling water, bring to a boil and simmer for one hour

4. Wash the mushrooms, remove the roots, cut into thin slices and add to the porridge

5. After the mushrooms are cooked for 5 minutes, add the processed shrimp tails and stir with a spoon in one direction until the porridge is cooked. Open the lid, turn off the heat and simmer for five minutes.

6. Add your own shrimp oil before serving and add salt according to taste

When cooking, shiitake mushrooms are usually divided into dried shiitake mushrooms and fresh shiitake mushrooms. Fresh shiitake mushrooms are tender and juicy, and are often used for stir-frying or deep-frying; while dried shiitake mushrooms have a strong flavor and are often used to enhance flavor. When purchasing, you should pay attention to the complete cap of the mushroom and the white flesh of the cut mushroom. To soak dried shiitake mushrooms, soak them in cold water until they are fully expanded, remove the stems and mud, and then soak them in clean water again. Remember not to use hot water, otherwise it will destroy its fragrance.

Shiitake mushrooms are often used in Chinese sauces. This is because shiitake mushrooms can provide a less pungent aroma to Chinese cuisine. When preparing a sauce, the biggest fear is that the aroma is too strong and covers up all the flavors of the food itself. The mild aroma of shiitake mushrooms just meets the requirements of Chinese cuisine, so shiitake mushrooms will be considered whether in cooking or making sauces. When making a sauce, if you feel that your sauce lacks a little aroma, or you want the sauce to have a chewy texture, you might as well add chopped shiitake mushrooms and cook them together. Your sauce will be thick and have a good texture.