Rice dew shrimp paste

Overview

Isn’t it about to enter the twelfth lunar month, and the Chinese New Year has also entered various preparation stages. My main goal now is to be a guinea pig~ Well, actually, it is to play various creative dishes suitable for the New Year family banquet~ Seafood is definitely my favorite at banquets. The ones that are steamed every year are particularly boring. I have always wanted to come up with a dish that is not only suitable for Chinese New Year and festivals, but also lives up to the ingredients and can also reflect my open-minded nature and the most important thing is good for the body. I had no idea in the past few days until one day I saw a program by Xing Shang~ That program said that most soups are bone soup, but one restaurant uses rice soup in a unique way. Not only does it look good, but rice soup is better for the stomach, which is good news for stomachs tortured by big fish and meat. So I had an idea and made a soup, which is shrimp paste with rice, millet and glutinous rice. It is very elastic and delicious! And I don’t have to worry about the burden on my stomach anymore! What I use is not whole rice soup but a layer of rice oil on top. This is the essence of rice soup. It is also recorded in many Chinese medicine books. It can nourish yin and increase strength, fatten the internal organs and all the orifices, facilitate urination and relieve stranguria, and can also replenish fluids and essence. It is beneficial to the elderly, so why not do it!

Tags

• staple food
• home cooking
• old man
• dinner with friends
• autumn recipes
• lunch
• cornstarch
• glutinous rice
• green vegetables
• lobster
• olive oil
• rice
• rice wine
• xiaomi
• salt

Ingredients

Steps

1. 1 Remove the head of the lobster and use only the meat on the body. Carefully separate the meat on the body from the lobster shell

   

2. 2 Remove the red film on the lobster meat (forgive my obsessive-compulsive disorder!)

   

3. 3 Then carefully cut the lobster meat into small pieces, do not chop

   

4. 4 Add rice wine

   

5. 5 Add olive oil

   

6. 6 Add salt

   

7. 7 Finally add a little bit of cornstarch

   

8. 8 Then stir and beat until the lobster meat is very elastic

   

9. 9 Shape into dumplings with your hands and cook in a pot

   

10. 10 Rice, millet and glutinous rice, go wash them

    

11. 11 Add it to the pressure cooker and cook for more than an hour until all the rice is basically incorporated into the soup

    

12. 12 When cooking rice porridge, prepare vegetables. Wash any vegetables

    

13. 13 Cut into fine pieces

    

14. 14 Carefully remove the rice oil from the cooked porridge

    

15. 15 A big pot of porridge, just a little bit of rice oil

    

16. 16 Then add rice oil back into the pot and start cooking

    

17. 17 Add chopped greens

    

18. 18 Add a little salt

    

19. 19 When the sauce thickens again, add the cooked shrimp paste and stir it a little!