food

50g red beans, 50g duck meat, and rice 100g. Jiang Mo, chopped green onion, salt and minced garlic.

working methods

1. Wash red beans and soak them in clear water for 2 hours; Wash the duck and dice it; Clean the rice.

2. Put rice, red beans and 600 ml of water into a pot, bring to a boil with high fire, then add duck, Jiang Mo, chopped green onion, minced garlic and salt, and cook for 45 minutes with low fire.

Practice 2 of duck porridge: rose duck porridge

raw material

50g of fresh rose, duck breast 100g, 500g of japonica rice, 6g of white pepper, 20g of sesame oil 15g, 20g of ginger juice, onion juice 15g and a proper amount of refined salt.

working methods

1. Wash fresh rose petals and cut them into nail pieces. Wash the duck breast and cut it into mung bean-sized particles. Japonica rice is washed clean.

2. Boil the water and duck meat in a pot, add japonica rice, white pepper, ginger juice, onion juice and salt, cook with low fire until the rice blooms, then add roses to cook porridge, and pour in sesame oil and mix well.

Practice 3 of duck porridge: walnut duck porridge

raw material

200g of japonica rice, 50g of duck breast 1 50g, 50g of walnut kernel,1egg, and appropriate amounts of coriander, onion, ginger, salt, monosodium glutamate and pepper.

working methods

1, cut the duck into cubes; Eggs take egg whites for later use; Wash coriander and cut into powder; Chop onion and ginger.

2. Wash the cleaned japonica rice, cook it with diced duck, walnut kernel, Jiang Mo and appropriate amount of water, and cook it with low fire to make thick porridge.

3. Add egg white and mix well, add salt, monosodium glutamate and pepper to taste, sprinkle with chopped coriander and chopped green onion and mix well.