Lycium barbarum pork liver spinach porridge

Ingredients: spinach, pork liver, rice, ginger, salt, chicken essence, sesame oil, medlar, chives and pepper.

Exercise:

1, rice is washed and boiled into porridge, pork liver is sliced, fished out in flying water, and blood foam is washed for later use.

2. Shred ginger, shredded onion, boiled medlar, blanched spinach with boiling water, and then removed and cut into sections (in order to remove oxalic acid from spinach).

3. Boil the porridge, add pork liver slices, spinach and shredded ginger, season with salt, chicken essence and pepper, put it in a bowl and pour a little.

Sesame oil, sprinkle with chives.

Pear porridge

Ingredients: pear 1 m, half bowl of rock sugar, a small amount.

Exercise:

1. Wash pears, peel them and cut them into small pieces. Remove the pear core, wash the rice slightly and soak in water for 30 minutes.

2. Put the pears in a small pot and add water to boil.

3. Pour in the rice, bring it to a boil, and then bring it to a low heat.

4. Cook until the porridge is thick and add a small piece of rock sugar. Continue to cook until the rock sugar melts.

Oat and red jujube porridge

Raw materials: rice, glutinous rice, oatmeal, jujube.

Practice;

1. First, soak the rice in cold water for half an hour to make the rice grains swell. The advantage of this is that cooking porridge saves time.

It's waxy and tastes good.

2. Boil all the materials in the pot. Cooking porridge with boiling water saves more time than cooking porridge with cold water, and there will be no paste at the bottom.

3. Boil it with high fire first, and then stew it with low fire for about 30 minutes.

4, stir in one direction, you can make the porridge "thick", that is, make the rice grains full and the grains crisp and thick.

5. Add a little salad oil about 10 minutes after the porridge is changed to slow fire, and the porridge made is bright in color and fresh and smooth in the entrance.