Shunde raw roll beef porridge

Shunde raw roll beef porridge, beef is a meat with very rich nutritional value, and many people like to eat beef. Beef is not only easy to digest, but also rich in nutrition, which can supplement protein, amino acids and other beneficial ingredients for the human body. Here's how to share Shunde raw roll beef porridge. Shunde Shenggun Beef Porridge 1

Wash Qiaomi and Yuannuo, add 5g of corn oil and mix well

Add 1 times of cold water to boil, simmer on low heat

After simmering for half an hour, wash coriander and chop it for later use. Marinated beef: sliced beef tenderloin with white pepper and ginger powder

. Mix the pine meat powder well for later use (more than 2 minutes)

After rice congee is cooked, add the marinated beef slices, stir with chopsticks until the meat slices change color, add a little salt and white pepper to taste, and then turn off the fire and serve.

The beef is tender and smooth, the porridge is soft, and the chopped parsley is the soul, which is so satisfying!

Shunde Shenggun Beef Porridge 2

Slice beef, add starch, white pepper, cooking wine, salt, oyster sauce and shredded ginger, mix well, seal with plastic wrap and store in refrigerator for one night.

Because it is Aauto Quicker porridge, rice congee made an appointment to cook it with a rice cooker the night before. Transfer to the casserole.

rice congee rice is boiled to erosion.

Add the marinated beef and break it up with chopsticks.

When the beef is discolored, the porridge is boiled again for 2-3 minutes, and white pepper and a little salt are added.

Turn off the heat, add shredded vegetables and mix well.

Sprinkle with scallion foam and serve!

Shunde Shenggun Beef Porridge 3

Soak the rice for about 3-6 minutes. Boil the water in the casserole and add the soaked rice. Bring the fire to a boil and turn it down.

simmer for about half an hour, adding enough water all at once.

Select lean beef, cut it into pieces, soak it in cold water for more than two hours to remove blood, change water in the middle, and grind it into larger diced meat with a meat grinder. Put oil in the pot, small fire breaks, and it is filled out.

Add oil to the pot, add large pieces of onion and ginger (large pieces are easy to pick up and throw away), add diced meat, add cooking wine with low heat, soy sauce, soy sauce and simmer for about 1 minutes. Set aside for use.

Dice carrots and grind them into small pieces with a meat grinder for later use.

Boil until the rice level, and add the boiled beef.

Bring the fire to a boil, and continue to simmer for about 15 minutes.

Chinese cabbage used today has stems and leaves separated. You can also choose other leafy vegetables.

Add diced carrots to the casserole and cook for about five minutes before adding the vegetable stalks. Add the right amount of salt and a little pepper.

add the vegetable leaves and turn off the heat.

You can also add a proper amount of chicken essence to make it fresh. Beef porridge must be drunk while it is hot, and it will smell fishy when it is cold.

When rice congee is ripe, add vegetables directly and add salt.

Add the egg blossoms, and you will get the egg congee.