Casserole porridge, cooked over an open fire. When the porridge is about half cooked, add various ingredients, including shrimps, crabs, sea fish, chickens and ducks. The seasonings are delicate. A casserole porridge requires no side dishes and is rich in taste. Now I will share with you how to make casserole porridge, I hope you like it.
How to make casserole porridge: Spare ribs and chestnut casserole porridge
Ingredients preparation
100 grams of ribs, 30 grams of dried shrimp, 100 grams of indica rice, 25 grams of chestnuts, 5 red dates, a little minced ginger, wolfberry, cabbage, appropriate amount of refined salt, monosodium glutamate, sesame oil and cooking wine.
Method steps
1. Cut the ribs into pieces and boil them in water, put them in a pressure cooker and press them for 5 minutes. After cooling, remove the bones and set aside; wash the dried shrimps, soak them and set aside; chestnuts Wash the wolfberries, wolfberries, and red dates; wash the indica rice; wash the cabbage and cut it into diamond-shaped pieces.
2. Put the pot on a high fire, add a little oil, add minced ginger and stir until fragrant, add an appropriate amount of water, add indica rice, chestnuts, dried shrimps, wolfberry, and red dates, bring to a boil, then reduce to a simmer and simmer until Ripe.
3. Add the ribs and cabbage, add refined salt, monosodium glutamate, and cooking wine, adjust the flavor, put the pot into the casserole, serve, put it on the cassette stove and bring to a boil before eating. Recipe 2 for casserole porridge: Bullfrog casserole porridge
Ingredients preparation
100 grams of bullfrog meat, 10 grams of coriander, 130 grams of steamed rice, 3 grams of ginger slices, a pinch of salt, and 3 grams of chicken powder grams, a little pepper, 2 ml sesame oil, 4 ml cooking wine.
Method steps
1. Wash and mince the coriander; wash and chop the bullfrog meat into pieces, add salt, chicken powder, and cooking wine, mix well, and marinate for about 10 minutes.
2. Pour water into a casserole and bring to a boil. Pour in the washed rice and mix well. Bring to a boil over high heat. Switch to low heat and cook for about 30 minutes until the rice is soft. Pour in the bullfrog and mix well. Sprinkle with ginger. slice, stir several times, and cook over low heat for about 5 minutes until the frog meat is cooked.
3. Add a little salt, chicken powder, sprinkle with pepper, pour in a little sesame oil and mix well, add minced coriander, mix well, continue cooking for a while until cooked through. Recipe three for casserole porridge: Mushroom and chicken casserole porridge
Ingredients preparation
70 grams of mushrooms, 120 grams of chicken, a little wolfberry, 80 grams of rice, 5 grams of cooking wine, 3 grams of salt, MSG 2 grams, appropriate amount of coriander segments.
Method steps
1. Wash the mushrooms and slice them; wash the chicken and shred it, add cooking wine to taste; wash the wolfberries; wash the rice and set aside.
2. Add the rice to the casserole, pour in an appropriate amount of water and bring to a boil. Add the marinated shredded chicken, shiitake mushrooms and wolfberry, turn to medium heat and simmer.
3. Turn to low heat and simmer the porridge, add salt and MSG to taste, and sprinkle with coriander segments.