1. Beef porridge
Seasoning: chives, ginger, soy sauce, salt, monosodium glutamate and edible powder.
1. Beef slices are marinated with soy sauce, salt, monosodium glutamate and shredded ginger powder.
2. Cook the porridge with Thai fragrant rice, and add the salted beef slices when the porridge is opened (don't overcook it).
3. Beat a raw egg into a small bowl, then add the cooked pork porridge, and finally add a little chopped green onion.
characteristics: the beef is fresh and tender, smooth in taste and extremely delicious.
2. Preserved egg and lean meat porridge
1. Wash the rice first, put it in a small bowl, add 1 tablespoon of water, sesame oil and salt, stir and soak for about 3 minutes.
2. Slice ginger, chop shallots and dice preserved eggs for later use.
3. Cut the lean meat into filaments, put it in a bowl, add a little salt, stir and marinate for about 2 minutes.
4. Pour clean water into the pot, bring it to a boil over high fire, blanch the shredded pork and skim off the floating foam on the water.
5. After boiling for about 1-2 minutes, first pour in half of preserved eggs, and then pour in shredded ginger.
6. After about 1-2 minutes, pour in the soaked rice, stir and boil for 5 minutes.
7. Cook on low heat for 4 minutes, stirring every 5 minutes to avoid sticking to the pan.
8. Finally, pour the remaining half of the preserved eggs, continue to cook for 1 minutes, add appropriate amount of salt and chives, and then serve.
Third, mixed fish ball porridge
Shanghai rice with high viscosity can be selected for white rice, washed and drained for later use. The shad should be washed, boned and cut into small pieces first. Chop into minced meat, enlarge the bowl, add raw flour and mix well to make a tough pulp and make balls. Then boil a pot of water. When the water boils, put the fish balls in and soak them until cooked. Take them out and freeze them for later use. Wash lettuce and cut into small strips for later use. Put the vermicelli in a boiling oil pan and fry it until it is white and crisp, and immediately scoop it up with a net for later use. Slice the ham.