Beef and vegetable porridge
Ingredients: beef, 1 vegetables, rice, a little glutinous rice, salt, chicken essence, pepper, sesame oil.
Practice: 1. Wash two handfuls of rice with 1 min glutinous rice, put it in a casserole, add 6-8 times the amount of hot water, bring it to a boil with high fire, and turn to low heat for slow cooking.
2. Slice the beef, wash the cabbage, soak it in clear water for a while, scald it with hot water, and let the water out.
3.3. Marinate beef slices with a little starch, salt, chicken essence and pepper for 10 minutes, then put oil in the pot and heat. Stir-fry until the color turns white, then turn off the heat. Cook the meat slices at the remaining temperature. Finally, put the vegetables in the cooked porridge and cook them a little. Add beef slices and turn well. You can add some sesame oil to increase your fat intake.
Preserved egg and lean vegetable porridge
Ingredients: preserved eggs, rice porridge, lean meat, Shanghai green, salt, chicken essence and white pepper.
Practice: 1. Preparation: First, cook the rice porridge in a pressure cooker, peel the preserved eggs and cut them into small pieces with thread. First, marinate the lean meat with raw flour, black pepper, salt, chicken essence and sugar. Lai cut into small pieces.
2. Put the porridge in a clean soup pot and cook the preserved eggs for a while.
3. Cook the lean meat, turn it up from the bottom with a spoon, and stir the meat and porridge so that the meat can be cooked in the porridge.
4. When the meat is almost cooked, go to Chiang Rai, row a few times, add salt, chicken essence and white pepper to adjust the taste.
It can be seen that there are many ways to make lean vegetable soup. Different meat quality and different ingredients have different practices, but in general, it is good for the body. I suggest you eat it often. If you don't know how to make lean vegetable soup. Then quickly learn the above methods, as long as you try it once, you can easily get it.