Lean Mushroom Congee

1 bowl of overnight rice, 5 fresh shiitake mushrooms, 1 carrot, 50 grams of lean minced pork, 5 grams of salt, 15 milliliters of sesame oil, and 3 slices of ginger

Methods:

1. Boil the water in a casserole dish, then stir in the rice, and cook it over a medium heat until it comes to a boil. At the same time the lean minced meat add a small spoonful of cooking wine marinade for 10 minutes, mushrooms washed and cut into slices, carrots cut into dices, ginger cut into julienne standby;

2. porridge boiled, turn to a small fire, keep stirring to prevent the bottom of the paste, and at the same time put a spoon, can effectively prevent the porridge from spilling;

3. porridge cooked to thick, the rice grains obviously blossomed, then sequentially into the carrots, lean minced meat mixing, the minced meat Turn white and ripe, then put the mushroom slices, ginger, continue to cook for two minutes can be, out of the pot before adding the right amount of salt, sesame oil seasoning can be.

3 tips:

Congee cooking method many choose overnight rice to do, not only to save time, but also clean up the remaining rice. If you use raw rice to do, it is best to wash the rice and soak it for half an hour in advance, and then put the rice grains after the water is boiled, so that the rice grains are stimulated by hot and cold, the surface will crack, and the starch inside and so on will melt into the water faster, so that the porridge cooks fast and fragrant;

Cooking congee should pay attention to the non-stop stirring, otherwise the more thick porridge is the easier it is to get mushy bottom. Put a spoon in the porridge, can effectively prevent overflow! But always keep the fire low, otherwise it is easy to burn the spoon;

Also, to make the congee more fragrant and delicious, salty congee can be added a small spoon of lard, while sweet congee can be added to the rock sugar, brown sugar, the flavor will be better, you can try!

Method 2:

100 grams of lean pork, 2 mushrooms, 30 grams of celery, 30 grams of dried shrimp, 2 to 3 red onions, 50 grams of white rice. 1 tsp soy sauce, 1/8 tsp pepper. Wash and finely chop dried shrimp, red onion and celery. Soften the mushrooms, remove the stems and cut into julienne strips. Shred the lean pork into a bowl and add half of the soy sauce and mix well.

Wash the rice, put it into a pot with 2 1/2 cups of water and bring it to a boil over high heat, then reduce the heat to low and cook it until it is half cooked. Add 1/2 tbsp oil, add red onion and sauté on medium heat. Add mushrooms and remaining soy sauce and stir-fry until cooked.

Practice 3:

Rice washed and soaked in warm water for half an hour; dried mushrooms rinsed slightly, mainly to remove the surface ash, and then raised in water, cut into dices; lean meat cut into small pieces, put into a bowl, add a spoonful of cooking wine, a little tenderizing powder, mix well, and put into an airtight container to be used; celery cut into inch pieces.

Start the frying pan, celery, mushrooms, meat slightly stir fry, add fine salt to the pot. Cooking pot. First pour into the soaked dry mushrooms of water, not enough and then put water (rice, water 1:4), into the rice, boil, slow cooking for about fifteen minutes. And stir the bottom of the pot from time to time to prevent sticking to the bottom of the pot. Stir the fried celery, mushrooms, meat into the porridge and continue to cook for 20 minutes.