Eating porridge for breakfast is a habit of many people. There are many kinds of porridge, which are simply divided into salty and sweet. We can choose different porridge according to our personal preference. When cooking porridge, we can mix the ingredients together, such as beans, meat, vegetables and so on. What I want to share with you this time is a Cantonese-style raw porridge mixed with beef and mushrooms. The taste and taste of this porridge have improved a lot. Of course, cooking raw porridge also requires skill. The cooked porridge will be more fragrant and slippery. Below I will share with you in detail the coup of making porridge tender and smooth and the practice of rolling beef porridge raw. Breakfast is delicious and nourishes the stomach. Adults and children at home can rest assured to drink. You don't have to go out to buy breakfast if you learn the practice of raw porridge.

Spare ingredients: 1 tablespoon cooking wine, 1 tablespoon soy sauce, a little cooking oil, 1 tablespoon raw flour, a little salt, a little white pepper, three mushrooms, 1 small piece of beef, 1 measuring cup of porridge rice;

Production process: Step 1, prepare a piece of beef tenderloin, rinse it with clear water, cut it into thin slices, control the moisture inside, put it in a bowl, and add cooking wine, soy sauce, shredded ginger, edible oil and a little raw flour;

Step 2, grab it evenly by hand to make the seasoning fully adhere to the beef slices, then put it aside for pickling for a while, soak the mushroom 1 in light salt water for a while, cut it into slices after removing the root stalks, and blanch it in water for later use;

Step 3, after controlling the moisture of the soaked rice in advance, add a little cooking oil and stir well, and add water to the pot. After the water is boiled, put the rice mixed with cooking oil into the pot, keep the fire and start cooking, and turn to low heat for about 5 minutes;

Step 4, slowly cook the rice porridge until it becomes sticky, add the mushroom slices, add some salt to taste, stir well, add shredded ginger and white pepper, cook for a while, and then spread the salted beef on the porridge;

Step 5, stew for a while, turn off the heat when you see the beef discoloring, stir well, and sprinkle with chopped green onion for decoration.

Bian Xiao concluded: Raw porridge is very rich in taste and value, and the key is that everyone can also match their own ingredients. Pork liver porridge, beef porridge, fresh shrimp porridge and so on are all good choices. Every time I cook raw porridge, I choose to mix it with beef and chicken, which is easy to be absorbed by the human body, so that children will feel more at ease when eating it. The raw porridge made by this method is tender, smooth and delicious.