1 cup of white rice, 150g of tender beef, 1 3 of white radish, a little shredded ginger and a little shredded onion seasoning (1): 1 tablespoon of cooking wine,1teaspoon of starch seasoning (2): 8 cups of water.

working methods

1, wash the white rice, add 8 cups of water to boil, and simmer until the rice grains are cooked and soft. 2. Slice tender beef, add seasoning (1) and marinate slightly. 3. Peel and shred the white radish. Cook eight-point porridge until it is cooked and soft. Add beef and cook, then add salt and pepper to taste. Turn off the fire, sprinkle with shredded ginger and shredded onion, and serve.

skill

1. When beef is added, spread it evenly on the porridge surface to make it evenly heated. Turn off the heat when cooking. The beef is tender. 2. Add shredded radish when cooking rice. If the rice is too bad, it will not be easy to cook.

material

Beef, spinach, rice, ginger slices

working methods

1. Wash spinach, blanch it with boiling water, scoop it up, drain it and chop it; Spinach must be boiled with boiling water before cooking to remove oxalic acid, otherwise it will affect the absorption of calcium, and the taste is not good and astringent. 2. Cut the beef into thick slices of 1cm, and chop both sides with the back of a knife until loose. 3. Cut with a knife a few times, and the minced beef will be cut. 4. Wash the rice, add a proper amount of water to the pot, bring it to a boil, and then pour in the rice to bring it to a boil.

Question 2: the practice of beef porridge

condiments

beef

150g

corn

1 root

carrot

80 grams

rice

50 grams

millet

30 grams

condiments

salt

Proper amount

energy

Proper amount

coriander

Proper amount

step

1. Beef can be sliced upside down or chopped into minced beef;

2. Put a proper amount of water into the pot, and put ginger slices and beef into cold water.

3. After the water is boiled, skim the blood foam and turn to slow fire to make the beef taste;

4. At this time, we prepare carrots, peel them, and brush them into thick wires or dice them with a wire brush.

5.

Fresh corn kernels are taken down for later use; At the same time, rice and millet are also washed for use;

6. After the materials are ready, put the cut carrots, corn kernels and washed two meters into the beef soup pot and boil them over high fire;

7.

Turn to low heat and stew for 30-40 minutes to make porridge! When eating, you can add a little salt to taste, add coriander and mix well!

Question 3: How to make beef porridge delicious? The method of ingredients in beef porridge daquan;

Beef 100g pilgrims food

Rice100g of pilgrims food

A piece of leek is good food.

Potatoes are half a gram of food

Ginger is a proper food.

A little sesame oil

Proper amount of salt

A little white pepper

A little chicken essence

Recipe practice:

1. Cut the beef into small pieces for use.

2. Cut the potatoes into small cubes.

3. Cut the onion and ginger into powder.

4. Wash the rice for later use.

5. Add half a pot of water to the soup pot. After the water is boiled, add beef, rice and ginger. When the pot boils, turn to low heat and cook for 20 minutes.

Add potatoes after 6.20 minutes and cook for about 30 minutes.

7. Add salt, sesame oil, chicken essence and pepper to taste before cooking.

8. Sprinkle with chopped green onion.

Question 4: the practice of beef porridge

material

Main ingredients: celery120g, japonica rice100g, and auxiliary materials: beef 25g.

working methods

1. Wash celery by roots and cut into powder;

2. Wash and steam the beef and cut it into pieces;

3. Celery and japonica rice cook porridge together;

4. After the porridge is cooked, add the cooked minced beef and cook it slightly.

Question 5: How to make beef rice porridge delicious? First soak the rice in water and put it in the rice cooker for 5 minutes, then cut the beef into powder. When the rice turns into porridge, add beef and salt and cook for 15 minutes!

Question 6: How to make a bowl of delicious beef porridge? Beef porridge is delicious and easy to make. If you are interested, you might as well have a try. There are many ways to make beef porridge, each with its own characteristics. If you want to know how to make beef porridge, please continue reading. Below I will introduce several common practices of beef porridge as follows for friends' reference. I hope everyone can follow these practices and create better beef porridge. Carrot beef porridge: appropriate amount of beef, carrot, rice, onion, ginger, salt, egg white and yellow wine. Shred beef and marinate with ginger, egg white and yellow wine for a while; Shred carrots for use; Wash the rice once and add enough water. After the fire boils, turn it down and continue for 10 minutes. Boil beef with water, add shredded ginger, and skim the floating foam until the soup is clear; Pour all the rice porridge, add shredded carrots and cook; Simmer for 45 minutes, add salt, cook until the rice grains are sticky, and sprinkle with chopped green onion. Spinach and beef porridge: rice 100g, beef stuffing 60g, spinach 50g, salt 1 teaspoon, chopped green onion 10g, and a little white pepper. Wash spinach, blanch with boiling water, drain and chop. The rice is washed clean. Add a little dry starch and salt to the beef stuffing and marinate for 5 minutes. Add water 1500ml to the pot, pour the rice into the pot after the fire boils, and cook for 60 minutes on low heat. Then pour in chopped spinach and beef stuffing, bring to a boil, and add the remaining salt, chopped green onion and white pepper to taste. Kelp beef porridge: kelp is soaked 3 hours in advance, beef is boned and chopped into mud, and one tablespoon of water is added to make it red and watery without particles. Appropriate amount of rice, mixed with water according to the ratio of 1: 5, is put into a porridge pot, and the water made of beef sauce is poured in and stirred evenly with a spoon. Chop kelp, add it to porridge and cook together. Fast cooking 1 hour, slow cooking for 2 hours. All right, add a little more salt, and then drop 2 or 3 drops of walnut oil after turning off the fire. Glutinous rice beef porridge: 400g of glutinous rice, 200g of beef, 3g of monosodium glutamate and spiced powder, 8g of yellow wine, 0g of onion, refined salt10g, 5g of ginger. Wash the beef and chop it into minced meat. Wash the japonica rice clean. Put the pot on fire, pour boiling water to boil, add onion, ginger (beaten loose), minced beef, yellow wine and spiced powder to boil, take out onion and ginger, pour japonica rice, cook porridge, and season with refined salt and monosodium glutamate. Raw beef porridge: rice, beef, rape, salt, chicken essence, peanut oil, rice wine, raw flour, sugar, black pepper and sesame oil. Sliced beef, marinated with sugar, salt, chicken essence, rice wine, black pepper and cornmeal. Soak and wash the small rapeseed, and chop the side and leaves of the rapeseed respectively; Wash the rice, add water, boil it, stir it with a spoon, don't let the rice stick to the end, then turn to low heat, check it halfway, and stir it with a spoon to avoid burning; Cook for about an hour. When rice and water are mixed and sticky, add beef slices and chopped vegetables. Be careful not to let the beef slices stick together. Sprinkle vegetable leaves when the meat slices change color. Then turn off the fire, add salt according to taste, and pour sesame oil on the bowl. Sliced-egg beef porridge: beef tenderloin 300g, egg 1 serving, shredded ginger, shredded onion, minced coriander, fried dough sticks, Guangdong naked rice porridge, baking soda 1 serving, salt 1 serving, wine 1 serving, starch/kloc. Slice beef, add seasoning and marinate for 30 minutes. Boil the porridge, add the beef slices until the meat turns white, beat in the raw eggs and turn off the heat. Put into a bowl, add onion, shredded ginger, pepper, coriander powder and fried dough sticks. Nest egg beef porridge: Thai fragrant rice, beef slices, eggs, shallots, ginger, soy sauce, salt, monosodium glutamate and seasoning powder. Beef slices are marinated with soy sauce, salt, monosodium glutamate and ginger vermicelli. Cook porridge with Thai fragrant rice, and add marinated beef slices when the porridge is opened (don't overcook it). Beat a raw egg into a small bowl, then add the cooked pork porridge and finally add a little chopped green onion. Celery beef porridge: white rice 1 cup, beef tenderloin 150g, starch 1 teaspoon, celery powder 2 teaspoons, beef bone soup 10 cup, salt and black pepper. Wash and drain the white rice. Boil beef bone stock, add white rice and continue to boil, stir slightly, cook for 30 minutes on low heat, and season with salt. Wash and shred beef tenderloin, add 4 tbsp water and stir, add starch and mix well, and put in a bowl. Pour the hot porridge into a bowl and mix well with shredded beef. Sprinkle with black pepper and celery powder and serve. How to make it: When cooking porridge, boil the water and pour it into the washed rice instead of cooking the water and rice together. In this way, the temperature inside and outside the rice grain is different, and there will be many tiny cracks on the surface of the rice grain, which are easy to bloom and ooze starch. When starch is constantly dissolved in water, porridge will become sticky. When cooking rice porridge, there will be overflow in the pot. In order to prevent rice soup from overflowing, add 5 or 6 drops of salad oil to the pot when cooking porridge.

Question 7: How to cook beef porridge? Add something to cook together and taste the ingredients.

50 grams of japonica rice and 60 grams of mushrooms (fresh).

Beef (forelegs) 30g

Onion15g ginger10g

3 g of lard (refined) 10 g of salt.

3 grams of monosodium glutamate

Detailed steps of mushroom beef porridge

1. Remove pedicels from water-soaked mushrooms, wash, juice and shred;

2. Wash and shred beef;

3. The japonica rice is washed clean;

4. Chop the onion and slice the ginger for later use;

5. Put the mushrooms, beef and japonica rice into the pot, add 3 cups of water, and cook on low heat until the meat is cooked;

6. Add chopped green onion, ginger, lard, salt and monosodium glutamate and cook for another 3 minutes.

Question 8: Beef porridge, the method of beef porridge and how to make beef porridge.

Main ingredients: celery120g, japonica rice100g, and auxiliary materials: beef 25g.

working methods

1. Wash celery by roots and cut into powder;

2. Wash and steam the beef and cut it into pieces;

3. Celery and japonica rice cook porridge together;

4. After the porridge is cooked, add the cooked minced beef and cook it slightly.

skill

Health tips:

This kind of porridge has the functions of clearing away heat, cooling blood and tonifying deficiency. It is suitable for premenstrual patients with blood-heat type.

Grams of food:

Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "

Qing? Wang Yuying: "Although fried rice is fragrant, it is dry and helps the fire. People with diarrhea should not eat unless it is cold in the middle."

Question 9: How to cook the video beef porridge?

1. Preparation materials: beef, japonica rice, carrots and celery.

2. Wash the japonica rice.

3. Peel the carrots and cut them into diced carrots.

4. Cut the beef into diced beef.

5. Cut celery into diced celery.

6. Add the right amount of water to the pot.

7. After the water is boiled, add japonica rice and cook for 30 minutes.

8. Add diced carrots, stir well, and turn to low heat for 10 minute.

9. Add diced beef, stir well and cook for another 5 minutes.

10. Add diced celery and stir well.

1 1. Add a proper amount of salt.

12. Add some pepper.

13. Add appropriate amount of sesame oil, stir well and turn off the fire.

14. Cover and stew for a while before taking it out.

15. You can eat it.

16.

skill

1. Boil the water and add japonica rice, which can keep the nutrition of japonica rice from losing.

2, the beef itself is very fresh, you can not put monosodium glutamate.

3. After turning off the fire, it will taste better if you don't open the lid for a while.

Beef can be fried with oil first, or pickled with salt and soy sauce first, and then starch is put into porridge, so that beef will be tender and smooth, and everyone likes it.

Question 10: What food does beef use to cook porridge?

There are many ways to make beef porridge, and each method has its own characteristics. Here, I will introduce several common methods of making beef porridge as follows. I hope you can create better beef porridge in these ways.

Raw beef porridge: rice, beef, rape, salt, chicken essence, peanut oil, rice wine, raw flour, sugar, black pepper and sesame oil. Sliced beef, marinated with sugar, salt, chicken essence, rice wine, black pepper and cornmeal. Soak and wash the small rapeseed, and chop the side and leaves of the rapeseed respectively; Wash the rice, add water, boil it, stir it with a spoon, don't let the rice stick to the end, then turn to low heat, check it halfway, and stir it with a spoon to avoid burning; Cook for about an hour. When rice and water are mixed and sticky, add beef slices and chopped vegetables. Be careful not to let the beef slices stick together. Sprinkle vegetable leaves when the meat slices change color. Then turn off the fire, add salt according to taste, and pour sesame oil on the bowl.

Egg-flowered beef porridge: beef tenderloin 300g, egg 1 piece, shredded ginger, shredded onion, minced coriander, fried dough sticks, Guangdong naked rice porridge, baking soda 1/8 teaspoon, salt 1 teaspoon, wine 1 teaspoon, and starch/kloc-0. Slice beef, add seasoning and marinate for 30 minutes. Boil the porridge, add the beef slices until the meat turns white, beat in the raw eggs and turn off the heat. Put into a bowl, add onion, shredded ginger, pepper, coriander powder and fried dough sticks.

Nest egg beef porridge: Thai fragrant rice, beef slices, eggs, shallots, ginger, soy sauce, salt, monosodium glutamate and seasoning powder. Beef slices are marinated with soy sauce, salt, monosodium glutamate and ginger vermicelli. Cook porridge with Thai fragrant rice, and add marinated beef slices when the porridge is opened (don't overcook it). Beat a raw egg into a small bowl, then add the cooked pork porridge and finally add a little chopped green onion.

Celery beef porridge: white rice 1 cup, beef tenderloin 150g, starch 1 teaspoon, celery powder 2 teaspoons, beef bone soup 10 cup, salt and black pepper. Wash and drain the white rice. Boil beef bone stock, add white rice and continue to boil, stir slightly, cook for 30 minutes on low heat, and season with salt. Wash and shred beef tenderloin, add 4 tbsp water and stir, add starch and mix well, and put in a bowl. Pour the hot porridge into a bowl and mix well with shredded beef. Sprinkle with black pepper and celery powder and serve.

How to make it: When cooking porridge, boil the water and pour it into the washed rice instead of cooking the water and rice together. In this way, the temperature inside and outside the rice grain is different, and there will be many tiny cracks on the surface of the rice grain, which are easy to bloom and ooze starch. When starch is constantly dissolved in water, porridge will become sticky. When cooking rice porridge, there will be overflow in the pot. In order to prevent rice soup from overflowing, add 5 or 6 drops of salad oil to the pot when cooking porridge.

Carrot beef porridge: appropriate amount of beef, carrot, rice, onion, ginger, salt, egg white and yellow wine. Shred beef and marinate with ginger, egg white and yellow wine for a while; Shred carrots for use; Wash the rice once and add enough water. After the fire boils, turn it down and continue for 10 minutes. Boil beef with water, add shredded ginger, and skim the floating foam until the soup is clear; Pour all the rice porridge, add shredded carrots and cook; Simmer for 45 minutes, add salt, cook until the rice grains are sticky, and sprinkle with chopped green onion.

Spinach and beef porridge: rice 100g, beef stuffing 60g, spinach 50g, salt 1 teaspoon, chopped green onion 10g, and a little white pepper. Wash spinach, blanch with boiling water, drain and chop. The rice is washed clean. Add a little dry starch and salt to the beef stuffing and marinate for 5 minutes. Add water 1500ml to the pot, pour the rice into the pot after the fire boils, and cook for 60 minutes on low heat. Then pour in chopped spinach and beef stuffing, bring to a boil, and add the remaining salt, chopped green onion and white pepper to taste.

Kelp beef porridge: kelp is soaked 3 hours in advance, beef is boned and chopped into mud, and one tablespoon of water is added to make it red and watery without particles. Appropriate amount of rice, mixed with water according to the ratio of 1: 5, is put into a porridge pot, and the water made of beef sauce is poured in and stirred evenly with a spoon. Chop kelp, add it to porridge and cook together. Fast cooking 1 hour, slow cooking for 2 hours. All right, add a little more salt, and then drop 2 or 3 drops of walnut oil after turning off the fire.

Glutinous rice beef porridge: 400g of glutinous rice, 200g of beef, 3g of monosodium glutamate and spiced powder, 8g of yellow wine, 0g of onion, refined salt10g, 5g of ginger. Wash the beef and chop it into minced meat. Wash the japonica rice clean. Put the pot on fire, pour boiling water to boil, add onion, ginger (beaten loose), minced beef, yellow wine and spiced powder to boil, take out onion and ginger, pour japonica rice, cook porridge, and season with refined salt and monosodium glutamate. ...& gt& gt