Nutrition porridge is a traditional food menu, which can be seen in many restaurants. Nutrition porridge has various styles and rich tastes, and is deeply loved by everyone. Below, I will share with you the practice of nutrition porridge, hoping to help you!
Pork floss preserved egg porridge
Raw materials: rice, onion, ginger, preserved eggs, salt, white pepper, lean meat and cooking oil.
Exercise:
1, chopped green onion, ginger slices, shredded ginger, meat and ginger slices are boiled in a pot, and preserved eggs are cut into pieces.
2. Boil the rice in a pressure cooker.
3. Add the whole piece of boiled meat, shredded ginger, half a preserved egg and a spoonful of cooking oil, cover the lid, put it in a pressure cooker and simmer for 5 minutes.
4. Open it, take out the lean meat, shred the lean meat, and pour the shredded meat back into the pot.
5, put the remaining preserved eggs, season with salt, put a little white pepper and half chopped green onion.
6. Open the lid and cook for 10 minutes, and the consistency you like is good. Sprinkle the remaining half of chopped green onion before cooking.
Beauty beauty red bean black rice porridge
Raw materials: 50g of red beans, 50g of black rice, 20g of peanuts, 0/0 pieces of red dates/kloc, and appropriate amount of brown sugar.
Exercise:
1. Soak red dates, peanuts and black rice for one night (or more than 3 hours) in advance.
2. Except brown sugar, add water to the casserole and boil 1 hour.
3. Add brown sugar after one hour.
Squid porridge
Exercise:
1. Wash the fresh squid, cut it with a knife, and marinate it with salt, shredded ginger and cooking wine;
2. Wash the rice clean, pour it into a pot filled with water, and turn to low heat;
3. Scald the squid with boiling water and remove it quickly;
4. When the porridge is almost cooked, add cooking oil and salt;
5. Add squid and mix well, and bring to a boil;
6. Add chicken powder, pepper and celery leaves and boil.
Mushroom lean meat porridge
Ingredients: lean meat, mushrooms, leftovers. Half an egg white, a spoonful of corn starch, shredded ginger, chopped green onion, salt, pepper and chicken essence.
Exercise:
1, put the leftover rice in the pot and blanch it with boiling water;
2. Dice the lean meat and marinate it with egg white, cornmeal and salt for a while;
3, diced mushrooms, shredded ginger, put in porridge until flowering, stir evenly, then add diced meat and continue cooking for more than ten minutes;
4. Add salt, chicken essence and pepper;
5. Sprinkle with chopped green onion.
Rose porridge
Exercise:
1, remove rose petals, clean them, tear them into small pieces, and soak the rest in clear water for later use;
2. Wash the rice and soak it in water for two hours;
3. After soaking, add a proper amount of water. After the fire boils, change to low heat and cook for half an hour;
4. Add the broken rose petals and continue to cook on low heat for 20 minutes;
5, add a little rock sugar and cook for three minutes, put it in a bowl and sprinkle with complete rose petals.
Purple potato yam porridge
Raw materials: purple potato 1 piece, yam 1 piece (about 1 foot in length), rice 1 cup, and appropriate amount of rock sugar.
Exercise:
1, Chinese yam peeled and cut into hob blocks, and purple potato peeled and cut into hob blocks.
2. Put the rice into the rice cooker, add appropriate amount of water and cook 1 hour porridge.
3. When the rice porridge is boiled for 20 minutes, add purple potato and yam, and finally add rock sugar 15 minutes.
Steamed brown rice with rose, red bean and jujube
Exercise:
1, brown rice is soaked in clear water overnight.
2. Prepare small dried roses and red dates to remove the core.
3. Cook red beans in advance.
4. After the water in the casserole is boiled, pour in the drained brown rice.
5. After the fire boils, pour in the pre-cooked red beans and stir them evenly clockwise.
6. Pour in the jujube meat and stir evenly clockwise.
7. Pour in dried roses and turn to low heat for slow cooking.
8. Stir clockwise for a few minutes with a spoon before taking out the pot.
Shredded hibiscus chicken porridge
Exercise:
1. Wash the chicken breast, put it in a soup pot, add a little pepper and a spoonful of cooking wine, and cook it in cold water 15-20 minutes.
2. Cook the chicken, take it out and let it cool, and tear it into shredded chicken.
3. Cut carrots and shred ginger.
4. Wash rice and glutinous rice together.
5. Add shredded chicken, shredded ginger, carrot powder, medlar, sweet corn kernels, white pepper and salt into the washed rice and mix well.
6. Put it into an electric pressure cooker, and it can be finished in 25 minutes after SAIC.
Strawberry porridge with rock sugar
Ingredients: 200 grams of rice, 200 grams of strawberries, 80 grams of rock sugar, and appropriate amount of water.
Exercise:
1. Wash strawberries, remove pedicles and cut into small pieces.
2. Wash 2/2 of 1 measuring cup of rice and add 8 measuring cups of water.
3. Boil rice on high fire and turn to low fire to cook porridge.
4. Add rock sugar and cook with rice.
5. After the porridge becomes sticky for about 50 minutes, add strawberry pieces into the porridge and cook it intermittently with high fire.