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The practice of baby shrimp skin porridge

Prepare materials: Rice, shrimp skin, water. Rinse the rice and soak for 30 minutes. Soak the shrimp skin in clean water and rinse. Put the rice and shrimp into the pot and add the right amount of water. After boiling over high heat, turn to low heat and cook for 20-30 minutes until the rice grains are cooked. After flameout, crush the rice with a spoon and stir well. Shrimp porridge has high nutritional value and is rich in protein, calcium, phosphorus and other nutrients, which is conducive to the growth and development of the baby.

Shrimp skin porridge baby eating ingredients: Rice shrimp skin water step: wash the rice, add the right amount of water, put into the shrimp skin, soak for 30 minutes. Put the pot on the fire, add the right amount of water, pour the rice and shrimp into the pot, and bring to a boil over medium heat. Turn to low heat and cook for another 20-30 minutes until the porridge thickens. Turn off the heat, let the porridge cool a little, and then feed it to the baby. Note: shrimp skin should be soaked in advance so as not to affect the taste.

The method material of baby shrimp skin porridge: Rice shrimp skin water step: wash the rice clean, add the right amount of water, put into the shrimp skin, soak for 30 minutes. Put the pot on the fire, add the mixture of rice and shrimp skin, add the right amount of water, boil over high heat and turn to low heat for 20 minutes. After cooking, add the right amount of salt and stir well.

Preparation method: wash the rice and set aside; rinse the shrimp skin; rinse the spinach and chop the spinach; put the rice on the fire, add the water, boil the shrimp skin and lard in the pot, turn to the medium heat and boil for 30 minutes; when the porridge is almost cooked, add spinach, micro-boil, then add refined salt and chicken essence, stir evenly.

Raw materials: 5 grams of shrimp skin, 50 grams of Chinese cabbage, 1 egg, a little salt: wash the shrimp skin with warm water, soak and soften, then cut into extremely small pieces. Beat and stir-fry the eggs, wash the cabbage and scald it, and cut it into extremely small pieces. After the rice porridge is cooked, put in the shrimp skin, chopped vegetables and eggs, and cook for another 2 minutes.

The practice of baby shrimp porridge is simple, and different mothers have their own practices. But to cook delicious, suitable for their own baby taste, mothers still have to make some efforts, so how to make baby shrimp porridge? Below the mother network encyclopedia for you to recommend a few home practices! Practice one: raw materials: 5 grams of shrimp skin, 50 grams of Chinese cabbage, 1 egg, a little salt.

The practice of shrimp porridge as a supplementary food for babies

Shrimp porridge is a nutritious supplementary food for babies, which is suitable for babies over 6 months old. The following is the practice of shrimp porridge: prepare materials: Rice, shrimp skin, water. Rinse the rice and soak for 30 minutes. Soak the shrimp skin in clean water and rinse. Put the rice and shrimp into the pot and add the right amount of water. After boiling over high heat, turn to low heat and cook for 20-30 minutes until the rice grains are cooked. After flameout, crush the rice with a spoon and stir well.

The practice of shrimp skin porridge for babies is a nutritious supplement suitable for babies. Here are the steps for making shrimp porridge: prepare materials: Rice, shrimp skin, water. Wash the rice, put it in the pot and add the right amount of water. Soak the shrimp skin in clean water for 10 minutes, then remove it and set aside. Put the pot on the fire, bring it to a boil and turn to a low heat. Add the shrimp skin and stir well. Continue to cook for 20-30 minutes until the rice is cooked to a porridge.

The method material of baby shrimp skin porridge: Rice shrimp skin water step: wash the rice clean, add the right amount of water, put into the shrimp skin, soak for 30 minutes. Put the pot on the fire, add the mixture of rice and shrimp skin, add the right amount of water, boil over high heat and turn to low heat for 20 minutes. After cooking, add the right amount of salt and stir well.

Ingredients: eggs, shrimp skin, rice, oatmeal: boil rice and oatmeal into porridge. Put some rice oatmeal in a small pot, add an egg and a little shrimp skin. Stir while boiling and bring to the boil. Vegetable shrimp porridge this porridge has the effect of nourishing blood and moistening dryness, while spinach is slippery and clear. Materials: 100g rice, 1500 ml water, 200g spinach, 50g shrimp skin. Seasoning: the right amount of cooked lard, a little salt and chicken essence.

How to make egg porridge with chopped onions and shrimp skins

1. 1 cup of rice, 1 handful of unsalted shrimp skin, 2 native eggs, 1 handful of sweet corn kernels, 2 handfuls of green beans, 2 spring onions, 1 tablespoon of pepper, 2-3 grams of salt, 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil. Boil the water in the pan and add rice, green beans and corn kernels, as well as a tablespoon of olive or vegetable oil. This porridge is delicious. If there is no rice, you need to cook rice porridge first, and then put corn and mung beans in it for about 20 minutes.

2, chopped onion shrimp skin egg porridge practice: first, prepare a fresh egg, beat it into a bowl. Then, add the right amount of warm water, the amount of water should be twice as much as the egg liquid, so that the porridge has a moderate thinness. Add shrimp skin, sesame oil and appropriate amount of salt to the bowl and stir well. Next, put the mixed ingredients in a steamer and steam over high heat for about one minute, then turn to medium heat and continue to cook for ten minutes.

3. First, soak an appropriate amount of corn ballast for about two hours, then simmer with white rice until soft and waxy, set aside a bowl to serve as a base congee. In a bowl, gently beat an egg, add the right amount of salt, a little pepper noodles and cooking wine, stir well, so that the eggs fully absorb the flavor of the seasoning. First stir-fry the shrimp skin, stir-fry until slightly dry and then chopped, chopped green onions are also chopped, set aside, so that you can better integrate into the porridge.

Today, let's share a delicious porridge with shrimp skin and eggs. First of all, put the right amount of rice and green beans into a small pot, add a little cooking oil, and then pour in the right amount of boiling water. Then, bring to a boil, turn to a low heat after the water boils, cover the pot and simmer slowly for 10 minutes to make the porridge taste stronger. Then, pour in the right amount of shrimp skin and continue to cook for 5 minutes to let the fresh taste of shrimp skin fully blend into the porridge.

Preparation method of boiled gruel with shrimp skin

The main ingredients for making shrimp skin gruel include shrimp skin, japonica rice, eggs, shiitake mushrooms, chives and bacon. The excipients are salt, sugar, chicken powder, monosodium glutamate, cooking wine, cornflour, peanut oil and pork skin. Shrimp skin gruel is suitable for all people, especially for babies and pregnant women. First of all, after washing the shrimp skin, soak in warm water for about 15 minutes, the water temperature should be between 20-30 degrees Celsius, and add a little cooking wine and peanut oil to the water.

Production steps: first wash the tomatoes and scald them with boiling water; peel and remove the seed pulp and cut into small pieces; carrots are washed and shredded; celery is washed and drained and cut into fines; rinse the rice and put it into the pot; add water, first boil with high heat, and then turn to simmer into gruel; add shredded carrots, chopped celery, tomato pieces and lard, and cook slightly; add salt, monosodium glutamate and sesame oil.

Wash the shrimp skin and bamboo shoots respectively, cut the bamboo shoots into small pieces, wash the pearl rice, wash the green onions and cut the flowers; add water to boil, add pearl rice, boil over low heat until the porridge is ripe; boil the bamboo shoots, shrimp skin, lard and salt into porridge, mix in monosodium glutamate and sesame oil, sprinkle with chopped onions and stir well. Practice 2: materials: 80 grams of northeast rice, one spinach, 3 grams of shrimp skin.

Green vegetable shrimp porridge is more suitable for baby weaning stage as a supplementary food. The practice is to wash and shell the sea prawns, wash and cut the rape into shreds and set aside. Boil the rice in a small pot with water until the porridge is ripe. Put the washed prawns into rice porridge until the prawns are ripe, then heat the shredded rape in a pot and put it into a bowl. Bake and grind the shrimp skin until it is powdered and set aside. Put the right amount of shrimp skin powder into the porridge and the shrimp porridge is finished.

Stir quickly clockwise with chopsticks. Put the lid on and heat the microwave oven for 2 minutes. Stop simmering for 5 minutes. Add preserved eggs (cut into small pieces with thin thread), shrimp skin, chopped onions, salt and monosodium glutamate. Stir quickly clockwise with chopsticks. Put it in a bowl and eat. Tip: stirring plays an important role in the whole porridge process. The amount of boiling water added each time depends on the specific situation, in short, it is best to boil the porridge thin and thick.

Boiled gruel with shrimp skin is not only the ultimate pursuit of food nutrition, but also an innovative exploration of gourmet art. In the process of cooking, the chef talks with the ingredients and presents the flavor and nutrition given by nature to the diners in the purest way. The perfect fusion of shrimp skin and japonica rice not only satisfies people's desire for delicacy, but also finds a balance between taste and nutrition, bringing a feast about health and delicacy for diners.