Composition:
Shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.
Question 2: What material is better for porridge?
1. Carrots praise pig bones (three people weight)
About four or five carrots, about half a catty of pig bones (preferably tail keel), about water 1 liter, or more, usually about 8 bowls in large bowls. Hard slices, carrots and pork bones will be chopped for you when you buy them. Wash it, put it in a jar, simmer for four hours, and add the right amount of salt. You can drink it. Pay attention to the fire when boasting, but there is still not enough water.
Function: Supplementing vitamins, carotene and calcium. Especially suitable for people with spinal problems. It's cold and not hot, warm and hot in summer.
2. Lotus root ribs soup.
About a catty of lotus root, half a catty of ribs and a slice of ginger.
Peel the lotus root, divide it into sections according to the joints of the lotus root, and put it into the praise as soon as possible with the ribs. (It is best to put some lentils in it to remove water) Add 1 liter, or more water (I usually add boiled water). Add a slice of ginger. Then a small fire for three or four hours is enough. Add the right amount of salt. Pay attention to the fire when boasting, but there is still not enough water.
Function: Good for girls, keep young. Cooked lotus root is slightly warm, which has the functions of nourishing blood, strengthening spleen and appetizing;
3. Lady Enforcers Pig Lung Soup
One or two Lady Enforcers, two or two fresh loquat leaves (nothing less), two candied dates, four Nanxing coins, San Qian in the north, and a pig lung.
Put the throat of the pig's lungs on the tap, fill it with water and squeeze it out by hand. Wash the pig lungs repeatedly until they turn white, then cut into pieces, blanch them in boiling water for five minutes, and pick them up. Then, wipe the fresh loquat leaves off the back fluff and rinse them with water. Then, wash Lady Enforcers, candied dates, Nanxing and Beixing with water respectively, and undress Nanxing and Beixing. Then put all the above materials into the pot, add appropriate amount of water (in fact, more water is better than less water), simmer for two to three hours, add salt to taste, and you can drink.
Function: moistening lung, relieving cough, resolving phlegm, clearing heat and detoxicating, especially suitable for coughing, and usually very good.
4. China wood frog, red dates, lotus seeds and black-bone chicken scalding (pier)
San Qian (about four or five), ten red dates, one or two lotus seeds, one dried tangerine peel and one black-bone chicken.
Soak the snow clam cream thoroughly in advance, remove the black and impurities, and wash it clean. Wash black-bone chicken, remove hair and viscera, remove fat and oil, blanch in boiling water for five minutes, remove and cut into pieces. Wash red dates, lotus seeds and dried tangerine peel respectively. Red dates are pitted; Lotus seeds go to the heart. Remove silk from dried tangerine peel. Put the ingredients into the pot, add some boiling water, cook for three or four hours on medium fire, add salt to taste, and then drink.
Functions: nourishing liver and kidney, beautifying and moistening skin, and conditioning after illness. This soup is nourishing and beneficial, nourishing but not greasy, nourishing but not dry.
5. Braised chicken with carrot and corn.
Preparation: Half black-bone chicken, half carrot, one corn, ginger, onion, one Gu Xiang, two red dates, a little medlar, salt and cooking wine.
Practice: First peel the black-bone chicken and carrots and cut them into large pieces.
Stir-fry ginger slices and shallots, add carrots and corn, and pour in a little cooking wine. Put these in boiling water, add black-bone chicken, mushrooms, red dates and medlar, cook for five minutes, and scrape off the foam. Switch to a small fire, praise for 45 minutes or an hour, and add salt. It's good.
6. Crucian carp and radish soup
Preparation: a fresh crucian carp, the best palm size, shredded white radish, shredded ginger, red dates, medlar, cooking wine and salt.
Practice: heat the pot and drain the oil. When the oil is hot, fry the crucian carp on both sides. Boil hot water in another pot in advance. After the fish is fried, put the fish and oil into the boiling pot (in fact, if you don't put too much oil when frying the fish, there should be basically no oil at this time). Put all the ingredients together except shredded radish and salt. When the fish soup is milky white, add salt and shredded radish.
This soup is cooked quickly, which is suitable for JJ who often goes to work. It is very nutritious.
7. Lianggua sparerib soup (Lianggua is bitter gourd)
Ingredients: bitter gourd 1, ribs 400-500g, garlic 3 pieces, ginger 5-7 pieces.
Process: 1. Water bitter gourd first,
2. Put the washed spareribs, bitter gourd, garlic and ginger slices into a casserole, add 1000ML cold water and simmer 1 hour.
3. Add salt and monosodium glutamate, praise 10 minutes.
8. Carassius auratus papaya soup
Preparation: a fresh crucian carp, papaya cut into pieces, shredded ginger, cooking wine and salt.
Practice: add a little oil to the pot and heat it. When the oil is hot, fry the crucian carp on both sides and put it in the pot with other materials. After the pot is boiled, simmer it in half with a small fire ... >>
Question 3: How to cook casserole porridge? What ingredients should I add to taste good? There are many kinds of casserole porridge, among which Chaoshan casserole porridge is the most famous. Here I briefly introduce Chaoshan casserole porridge, hoping it will be useful to you.
Cooking method of Chaoshan casserole porridge 1 Casserole shrimp porridge
Ingredients: fresh shrimp, unique ingredients, rice.
Ingredients: shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.
Practice: first make the ingredients, and then cook a pot of rice porridge with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and unique ingredients and cook for another 5-6 minutes.
Key points: the main thing is to be able to match the ingredients. Stir-fried garlic, onion oil and fried square fish in the ingredients should be cooked by themselves before cooking porridge. Garlic, onion and square fish (also called "native fish") should be diced and fried, and onion oil should be left in the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of Chaozhou. It is difficult to filter out fish oil and cook it with fresh fish, but it is difficult to cook it at home. The master suggested using ordinary salt instead.
2.
[Material]: 400g of new prawn, fragrant rice, climbing rice, coriander, leek and winter vegetables;
[Seasoning]: peanut oil, salt, shredded ginger, garlic cloves and soy sauce.
[Practice]: (1) Taomi cooking. After washing the rice, remove the water, put two spoonfuls of peanut oil and rice and mix well (uncooked rice is easier to cook after being mixed with oil, and it is not easy to stick to the pot). After the rice is cooked, add a little shredded ginger, garlic cloves and winter vegetables.
(2) wash shrimp. But if it's too big to taste, cut it off from the shrimp's back and remove its beard. You don't need to remove the head of the shrimp, you can whole the shrimp (you can put a little salt when washing the shrimp).
(3) put shrimp. When the rice is about to ripen and bloom, you can cook it with shrimp. (pay attention to the heat, it is best to stew slowly. It's in an exquisite casserole. )
(4) out of the pot. Shrimp needs to be boiled for about 20 minutes before it can be cooked. Add a little coriander and chives before cooking. The whole process takes about 50 minutes.
(4) summary. There are two ways to cook porridge: boiling and stewing. Cook, that is, cook with high fire until it boils, and then cook with low fire until the porridge soup is thick. Braised, refers to boiling heat, that is, poured into a wooden bucket with a lid, covered tightly and braised for about 2 hours, which has the characteristics of rich fragrance. We use cooking in most of our lives.
[Intimate tip]: (1) Don't choose the big prawns, because the shrimps are neither tender nor sweet (the old ones are naturally tender, haha).
(2) It is best to use northeast rice and add a little glutinous rice (note that rice should be mixed with oil before cooking).
(3) Remember: stir while cooking, if you don't want to break the bottom of the pot, hehe.
(4) If time permits, rice for porridge can be soaked in clear water for 5-6 hours.
(5) When eating porridge, it is best to prepare a dish of soy sauce, which can be seasoned with shrimp. Cooking method 1. Casserole shrimp porridge
Ingredients: fresh shrimp, unique ingredients, rice.
Ingredients: shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.
Practice: first make the ingredients, and then cook a pot of rice porridge with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and unique ingredients and cook for another 5-6 minutes.
Key points: the main thing is to be able to match the ingredients. Stir-fried garlic, onion oil and fried square fish in the ingredients should be cooked by themselves before cooking porridge. Garlic, onion and square fish (also called "native fish") should be diced and fried, and onion oil should be left in the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of Chaozhou. It is difficult to filter out fish oil and cook it with fresh fish, but it is difficult to cook it at home. The master suggested using ordinary salt instead.
2.
[Material]: 400g of new prawn, fragrant rice, climbing rice, coriander, leek and winter vegetables;
[Seasoning]: peanut oil, salt, shredded ginger, garlic cloves and soy sauce.
[Practice]: (1) Taomi cooking. After washing the rice, remove the water, put two spoonfuls of peanut oil and rice and mix well (uncooked rice is easier to cook after being mixed with oil, and it is not easy to stick to the pot). After the rice is cooked, add a little shredded ginger, garlic cloves and winter vegetables.
(2) wash shrimp. But if it's too big to taste, cut it off from the shrimp's back and remove its beard. You don't need to remove the head of the shrimp, you can whole the shrimp (you can put a little salt when washing the shrimp).
(3) put shrimp. When the rice is about to ripen and bloom, you can cook it with shrimp. (pay attention to the heat, it is best to stew slowly. It's in an exquisite casserole. )
(4) out of the pot. Shrimp needs to be boiled for about 20 minutes before it can be cooked. Add a little coriander and chives before cooking. The whole process takes about 50 minutes.
......& gt& gt
Question 4: What material is good for porridge with preserved eggs?
material
Rice porridge 1 bowl, preserved eggs 1 piece, minced meat 50g, 2 pieces of vegetable leaves, shallots 1 root, ginger 1 piece, a little sesame oil and a little salt.
working methods
1. The preserved eggs are shelled and diced, the leaves are washed and chopped, the shallots are chopped, and the minced meat is marinated with a little salt and ginger slices for a while.
2. Pour the rice porridge into the pot and boil it with high fire. Add minced meat and preserved eggs, stir gently with a spoon and cook for 5 minutes.
3. Finally, add the leaves to cook, add salt and sesame oil, stir well, and sprinkle with chopped green onion to taste.
Peanut porridge
material
Peanut paste, rice porridge (or millet porridge)
working methods
1. Peanuts are soaked in water in advance, then boiled until soft, and beaten into fine mud with water.
2, if the blender is not fine, filter it again, filter out fine particles, and finally mix it into porridge ~
Sugarcane porridge
material
Ingredients: sorghum rice 1 cup, 5 cups of sugarcane juice, 2 cups of seasoning water, and appropriate amount of brown sugar.
working methods
1. Wash sorghum rice, soak it in 2 cups of water for 20 minutes, and bring it to a boil. Cook on low heat until the rice is rotten and cracked, then add sugarcane juice and cook together.
2. When the rice grains are soft and rotten, turn off the fire and serve. You can add sugar to taste when eating.
Question 5: When cooking porridge, what is delicious can be put into beans, such as soybeans, red beans and nuts, such as peanuts, almonds and miscellaneous grains, such as rice grains, millet and millet, which are squeezed into small particles by a juicer and then put into it. The taste is better, easy to digest, good in taste, nutritious and easy to absorb.
Remember to adopt
Question 6: What seasoning and salt should I put in the porridge?
Question 7: How to cook porridge with millet? What materials should I put in it? When the porridge is about to be cooked, beat an egg and add some salt, monosodium glutamate and thirteen spices. Delicious, beautiful and nutritious.
Question 8: What rice is used for porridge? The practice of cooking porridge with pork loin was introduced in detail.
Dishes and effects: Tonifying kidney, recuperating impotence and premature ejaculation, strengthening waist and kidney, nocturnal urination and more.
Taste: fragrance technology: boiling
Preparation materials of pork loin porridge:
Materials: japonica rice100g, pork loin 90g.
Seasoning: salt 2g, monosodium glutamate 0g1g.
Teach you how to cook porridge with pork loin. 1. Wash pig kidney, slice it, add rice and water, and cook porridge.
2. After the porridge is cooked, add oil, salt and monosodium glutamate to taste.
Tips-Health Tips:
1. tonify kidney and strengthen waist.
2. Suitable for impotence, nocturnal emission, lumbago due to kidney deficiency, frequent micturition, etc.
We have them all year round.
Pie-food phase grams:
Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."
Detailed explanation of abalone and chicken breast porridge
Delicious food and efficacy: delicious porridge soup
Technology: boiling
Preparation materials of abalone and chicken breast porridge:
Ingredients: japonica rice, glutinous rice, abalone, chicken breast.
Seasoning: the broth is appropriate.
Teach you how to cook abalone breast chicken soup, and how to cook abalone breast chicken soup is delicious.
1. Wash japonica rice and glutinous rice, add water and boil until rotten; Wash abalone meat and change knives for later use; Wash the chicken breast and cut it into small grains of uniform size.
2. Blanch the abalone and chicken breast in a boiling water pot, remove the broth with good taste, and steam it in a cage for about 2 hours.
3. Put all the ingredients and stock in the pot and cook for 5- 10 minutes.
Tips for making abalone breast chicken porridge;
Porridge should be thick.
Detailed explanation of the practice of yam and barley porridge
Delicious food and efficacy: delicious porridge soup
Processing raw materials of yam, coix seed and euryale seed porridge;
Materials: 1 yam (about 300g), coix seed 50g, Euryale seed 40g, rice 100g.
Teach you how to make yam and barley porridge, and how to make yam and barley porridge is delicious.
1) Wash Coicis Semen and Euryale Semen and soak them in clear water for 2 hours. After washing rice, soak it in water for half an hour (no soaking).
2) Put the soaked Coicis Semen and Euryale Semen into the pot, pour 1500ml of water, boil over low heat for 30min, then pour rice and continue to cook over low heat for 20min.
3) Put on rubber gloves, peel the yam (otherwise the yam mucus will make your hands itch), cut it into 3mm thick pieces, put it in the pot, and continue to cook for 10 minute.
The method of fish porridge was introduced in detail.
Gourmet and efficacy: boutique staple food spleen-invigorating and conditioning recipes arteriosclerosis recipes
Materials for making fish porridge:
Ingredients: fish fillet100g, japonica rice100g.
Seasoning: cooking oil, refined salt, monosodium glutamate sesame oil, shredded ginger, chopped green onion, coriander and pepper.
Characteristics of fish porridge:
Suitable for middle-aged and elderly people with spleen and stomach weakness, qi and blood deficiency, physical weakness, anorexia, dyspepsia, etc. Fish is rich in nutrition, easy to be digested and absorbed by human body, and has the functions of strengthening brain, improving intelligence, reducing blood fat, resisting arteriosclerosis, resisting thrombus and delaying aging. Eating more fish is good for middle-aged and elderly people, and fish porridge is good all year round.
Teach you how to make fish porridge, and how to make fish porridge is delicious.
Remove scales and spines from fish, wash and cut into thin slices for later use.
Add water 1000 ml to the casserole, boil it, and put the washed japonica rice into the pot to cook porridge. When it is cooked, add fish fillets and cook slightly, add seasonings and stir well. Eat warm at breakfast and dinner.
The practice of chicken ball scallop porridge was introduced in detail.
Gourmet and efficacy: a recipe for nourishing the deficiency of fine staple food
Taste: salty and delicious. Technology: boiling
Preparation materials of chicken balls and scallop porridge;
Ingredients: japonica rice150g, chicken1200mg.
Accessories: scallop 30g.
Seasoning: 5g coriander, 5g shallot, 5g starch (corn), 3g soy sauce, 1g pepper, 2g salt.
Teach you how to make dried scallop porridge with chicken balls, and how to make dried scallop porridge with chicken balls is delicious.
1. washed japonica rice, soaked in cold water for half an hour, taken out and drained;
2. Wash the chicken, boneless and chop it;
3. Add dry starch, soy sauce, pepper, salt and sugar into the chicken paste, mix well and knead into chicken balls;
4. Open the Yaozhu with warm water and shred it;
5. Add about 1500 ml of cold water to the pot, put the japonica rice into it and bring it to a boil;
6. Add the broken Yaozhu and chicken bones and cook on low heat;
Seven ...>& gt
Question 9: What should I use to cook porridge? Ingredients: preserved eggs and 2 pieces of lean meat. Prepare as much as you want. And rice, of course! ! !
First, take out a rice cooker! ! After washing d meters, put down a rice cooker, and the amount of water will be 3~4 times that of cooking at ordinary times (depending on your water consumption for d meters)! ! Chop D lean meat and preserved eggs when cooking tightly, add less salt and D meat, and mix well with less oil! ! ! After hearing the sound of boiling water coming from the pot, you can open the lid and slowly let the D meat fall. Remember to let the water boil first After burying the left meat, break the D meat for at least 30 seconds! ! !
After completing several steps, you can add the buried preserved eggs and 2 teaspoons of salt. Drop D as much as you like, but the meat itself has a taste shelf, so you can add more salt! ! After laying preserved eggs, you should continue to open the lid and cook. After singing jade, solid gold can be eaten! !
The above practice only applies to the same rice cooker to cook porridge, which is safer! ! I don't know if other cookers can be made, please don't try them at random, or you will be at your own risk!
Question 10: How to make porridge delicious? 1, rice should be soaked in water first: after the rice is washed, soak it for 30 minutes, and then cook the soft porridge.
2. Boil a pot of soup: Why is the porridge outside always better than your own cooking? The biggest secret is to cook a pot of soup first. The practice of broth: 1 kg of pig bones, put it in a cold water pot and boil it, remove the blood and wash it. Boil 30 cups of water in another pot, then add pork bones, simmer 1 hour, and turn off the fire.
3. Add a proper amount of water: the ratio of rice to water is: whole porridge = rice 1 cup+water 8 cups of thick porridge = rice 1 cup+water 10 cup of thin porridge = rice 1 cup+water 13 cups.
It is good to cook porridge with rice and cold water: make rice fully absorb water, and porridge will be more fragrant and soft.
5, cook a bowl of delicious porridge bottom: the most important thing to cook porridge is to have a bowl of crystal clear, full, thick and moderate porridge bottom, in order to set off the delicious porridge. Practice of porridge bottom: Wash the rice ridge cup, soak it in 6 cups of water for 30 minutes, take it out and drain it, put it in a pot, add 16 cups of broth to boil, and simmer for about 1 hour until the rice grains are soft and sticky.
6, master the cooking temperature of porridge: first boil it with a big fire, then quickly turn to a small fire, be careful not to let the porridge juice overflow, then slowly cover the lid to leave a gap and cook it with a small fire.
7, continuous stirring sticky: keep stirring when cooking on high fire, reduce stirring when cooking on low fire.
8. What materials can be used for porridge? The soup made of pig bones is very suitable for cooking porridge with meat. Chicken soup can be used to make seafood porridge, and broth made from the roots of chai fish, kelp and radish is suitable for Japanese porridge such as chestnut porridge.
9. How to feed porridge: Pay attention to the order of feeding and put it slowly. For example, rice and herbs should be put in front, and vegetables and fruits should be put at the end. Seafood must be boiled in soup first, and meat mixed with starch before porridge can make porridge look clear and not turbid.
10, boiled rice porridge: 1 bowl of rice and 4 bowls of water, don't stir too much. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for your health.
1 1, make good use of the thermal insulation characteristics of the casserole: use a small hot pot before using the casserole, and then turn to medium heat to gradually heat up after the casserole is fully heated. Cooking water can only add warm water.
12, rice cooker porridge: rice: water = 1: 6