A hot bowl of porridge is the perfect thing to have when you have an upset stomach in the fall and winter.
shiitake (Lentinus edodes), an edible mushroom
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How to make shrimp, mushroom and green bean porridge in autumn.
Soak the mushrooms before peeling the shrimp, half an hour passed again after peeling the shrimp and cleaning the shrimp line
Shrimp put a little white pepper, salt, cornstarch scratch marinade.
Don’t throw away the shrimp heads – shrimp oil is an essential flavor enhancer!
Green beans washed and ready to serve, ginger shredded for later (lazy man sliced today hahaha)
Sliced mushrooms for later use
Put a little oil in a pan, when the oil is hot, turn down the heat and stir-fry the shrimp head with yellow shrimp oil.
Shrimp heads tease out, put the marinated shrimp in the pan and stir-fry, shrimp oil is a wonderful coloring agent – spray aroma ah!
Stir-fry the shrimp until they turn brown and serve.
Add ginger, sliced mushrooms and green beans to the remaining shrimp oil and stir-fry for a minute.
Add water to cook the green beans and mushrooms.
Put in the leftover porridge and add a few fresh shrimp heads to enhance the color and flavor.
When you put the porridge in, turn down the heat and stir all the time. Add a little salt to taste.
Five minutes before serving, add the sautéed shrimp. Keep stirring on low heat.
Simple shrimp, mushroom and green bean congee is ready – it’s so fresh that it will make your eyebrows fall off!
The first thing you need to do is to make a casserole dish – it tastes better