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**水开后再倒入米饭，米粒表面会出现许多细微的裂纹，更容易开花渗出淀粉质。淀粉质不断溶于水中，粥就会比较粘稠。而且也可以避免冷水放入米饭煮粥产生的黏锅底的麻烦。

**熬粥会有溢锅的现象，为了防止汤汁外溢，可以在煮粥的过程中，在锅内加入5，6滴色拉油。或者锅中放一把勺子，改变水的沸腾方向，可以避免溢锅的烦恼。

Coldwater Shrimp and Lettuce Congee (Salted)

Ingredients：

Wild coldwater shrimp： 200g

Salmon： 100g

Lettuce leaves： 6 pieces

Shredded ginger： proper amount

Cooked (steamed) rice： 1 (little) bowl

Seasoning：

Salt： 1 teaspoon (5g)

Ground white pepper： 1/2 teaspoon (3g)

Directions：

--Preparation：

*Peel the coldwater shrimp， chop the salmon into small pieces (around 1cm

3

);

*Place them in a bowl， mix with shredded ginger and ground white pepper;

--Cooking：

*Add water into a deep pan， let the water boil over high-heat;

*Then add the cooked rice into the boiled water and loose the rice;

*Turn the gas to medium heat;

*After 20 minutes， add marinaded coldwater shrimps and salmon (with shredded ginger);

*Add lettuce leaves until salmon change colour;

*Finally， add salt and the congee is perfectly ready for serving.

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