The recipes commonly used in salty porridge are as follows:
1- the practice of preserved egg lean meat porridge;
Materials:
Lean meat 100g, preserved eggs 2, rice 50g, salt 1 tsp, starch 1 tsp, ginger and onion.
Exercise:
1. Wash the rice and soak it for about 2-3 hours in advance.
2. Shred lean meat, grab it evenly with a little salt and starch, and marinate for 10 minute.
3. Dice preserved eggs, shred ginger and mince onions.
4. Put enough water in the casserole, bring it to a boil, then add the soaked rice, bring it to a boil, and simmer for half an hour.
5. Then add shredded lean meat, preserved eggs and a little shredded ginger, continue to simmer for about half an hour, and stir with a spoon until it is sticky and delicious.
6. Add chopped green onion before cooking.
2- West Lake beef soup practice:
Materials:
Beef tenderloin 100g, five mushrooms, one egg white, one tablespoon of soy sauce, one tablespoon of cooking wine, one tablespoon of sesame oil, the right amount of salt, the right amount of pepper and ginger, one tablespoon of starch and coriander.
Exercise:
1. Chop beef tenderloin, add a tablespoon of soy sauce and a little salt, mix well and marinate for 10 minute.
2. Chop mushrooms and parsley. Ginger is ground, half of it is mixed with beef, and the other half is kept.
3. Boil water in the pot, add beef and mushrooms to break up, and add a tablespoon of cooking wine. Leave the fire and turn it off at once.
4. Filter out the cooked beef with a strainer, rinse it with water and drain it for later use.
5. Add beef, mushrooms and Jiang Mo to the cold water.
6. Bring the fire to the boil and add salt and pepper. Pour in water starch and stir well.
7. Stir the egg white thoroughly, pour the egg liquid down along the chopsticks and pour it into a circle in the pot. Turn off the fire.
8. Stir with chopsticks, sprinkle with coriander and drizzle with sesame oil.
3- Chaoshan seafood porridge practice:
Materials:
50g of rice, half a bag of Chaoshan pickles, scallops 15, 2 celery, 20 fresh shrimps and shallots 1 root.
Exercise:
1. Rinse scallops with clean water and soak them in warm water for 2 hours. Do not pour out the soaked water.
2. Chaoshan pickles, soaked in light salt water for half an hour, cut into small grains.
Wash the rice and soak it in water for half an hour.
4. Wash the fresh shrimp with clear water, and remove the head and shrimp line for later use.
5. Wash celery and cut it into 5 mm long particles.
6. Pour the water soaked in scallops into the pot and make up the water. After the water is boiled, add scallops and cook for 3 minutes.
7. After the scallops are cooked, take them out and chop them with a knife.
8. Pour the soaked rice into the water where the scallops are boiled, and cook for 10 minute, then pour the chopped scallops, shrimps and Chaozhou pickles, and continue to cook for 10 minute.
9. Then add the chopped celery and cook for 3 minutes. Add the chives before taking out.
4- Method of Mushroom Chicken Sliced Porridge:
Materials:
Rice 100g, chicken breast 100g, mushroom 80g, lettuce 20g, egg white 1, salt, chicken essence, pepper, sesame oil, starch and cooking wine.
Exercise:
1. Taomi; Wash mushrooms and slice them; Wash chicken and slice it; Wash and shred lettuce.
2. Add egg white, starch and cooking wine to the cut chicken, grab well and marinate for 5 minutes.
3. Put the rice in the pressure cooker, add water to boil, and turn to low heat for 20 minutes.
4. Then put the chopped mushrooms into the porridge, put the pickled shredded chicken into the porridge, slide it open, and cook for another 3 minutes.
5. Finally, add shredded lettuce and turn off the heat. Add salt, sesame oil, chicken essence and pepper and mix well.