Suitable for small pot friends, super fresh and delicious, unstoppable seafood porridge
Wash the shrimps, go to the shrimp shells and go to the shrimp line, and handle the shrimps.
Use a knife to crush the shrimp and knead it into a squid. Add a little ginger to the squid and grab it with your hand.
Wash carrot corn kernels, chop them up
Add rice to the right amount of water to boil, turn to low heat, cook for 15-20 minutes while stirring until thick
Add carrots, shrimps and corn, then stir the shrimps with chopsticks and continue to cook for 1 to 2 minutes. After the shrimps are discolored, turn off the heat and add salt and chopped green onion.
The water of the porridge is best added once and the taste is more delicious. If the porridge is too thick, you can add a small amount of boiling water if you like to drink thin porridge.