Drinking porridge is easy to digest and good for the intestines. Especially in the morning, drink a bowl of steaming porridge to supplement the energy of the day. Today, I will share with you the home-cooked practices of three kinds of porridge. Have friends you like. Let's have a look!
Cook porridge with fresh shrimp and rice. It's delicious, and it's nutritious with some vegetables. Have a bowl of energy in the morning.
1. Prepare a proper amount of rice, wash it with clear water several times, clean the dust and impurities on it, pour it out, drain the water, and put it in the refrigerator for 2 hours.
Prepare some fresh shrimps, cut off the whiskers and legs, and turn around for later use. Peel off the shrimp skin and pick out the shrimp line with a toothpick.
Prepare a few shallots and cut them into sections.
Prepare half a carrot, slice it first and then dice it.
Prepare appropriate amount of broccoli, remove the roots and cut into small pieces, and wash with water.
Prepare some dried mushrooms and soak them in hot water. Mushrooms can replace chicken essence to increase natural flavor. After soaking, remove the roots and cut into small pieces for later use.
Take out the frozen rice and grab it with your hands. Honeycomb holes will be formed after rice is frozen, which can speed up gelatinization and reduce porridge cooking time. The porridge cooked is very sticky and slippery.
2. Start making: heat the casserole, put it in a little oil pan, when the oil temperature is 50% hot, add the onion and shrimp head, fry the shrimp oil with low fire and stir the chives, add appropriate amount of boiling water, pour in the prepared rice, and keep stirring in one direction.
Be sure to add boiling water and keep stirring, so that the porridge will not paste the pot and the cooking time can be reduced. After the fire boils, turn to low heat for 8 minutes.
After 8 minutes, the rice porridge has been cooked very well. Pour shrimps, mushrooms, broccoli and carrots into the pot, and cook until the rice porridge boils again and turns to low heat. Start seasoning: add 3 grams of salt and 2 grams of pepper to continue cooking. Never put seasonings such as chicken essence and monosodium glutamate, otherwise it will affect the freshness of the whole pot of soup. After all the ingredients are cooked, turn off the fire and a delicious shrimp porridge will be ready.
Preserved egg lean meat porridge is very popular with people. When cooking at home, as long as the ratio of water to rice is well mastered, the cooked porridge is soft and smooth, which is better than the outside.
1. First put half a pot of water in the casserole and bring it to a boil.
Prepare a proper amount of rice and wash it with clear water several times to remove dust and impurities.
Prepare two preserved eggs steamed in advance and cut them into even small pieces; Cut some shredded ginger and chopped green onion for use.
Prepare a piece of lean meat, slice it first and then cut it into shredded pork for later use.
2. Put the shredded pork into the pot, add 1g salt, a little sugar to make it fresh, 5g cooking wine to remove fishy smell, grab it evenly by hand, beat the juice into the shredded pork, add a little water to stir for a while to make the shredded pork absorb water and make it taste more tender and smooth, then add a little starch to continue to grab the water in the shredded pork, and finally pour in a little vegetable oil and marinate it evenly 10.
4. After the water is boiled, pour the rice into the casserole. When cooking preserved egg lean porridge in casserole, we should pay attention to the ratio of rice to water 1:7, so that the porridge cooked is moderate in viscosity and palatable. Then pour in the right amount of vegetable oil to increase the flavor, so as to avoid the cooked porridge being too low in moisture. After boiling again, stir the bottom of the pot to avoid sticking, and simmer 1 hour. Don't cover the pot when stewing, lest it overflow.
1 hour later, the rice has completely exploded and the rice porridge is very soft and slippery. At this time, add ginger and preserved eggs, stir well with a spoon, and cook for 5 minutes to mix preserved eggs and porridge evenly.
Dig out a spoonful of rice porridge, add 2 grams of salt, 2 grams of pepper and 2 grams of chicken essence, then pour in a little cooking wine, mix the seasonings evenly and pour them back into the pot. If the seasoning is directly put into the pot, it is easy to condense into blocks, resulting in uneven salt taste.
Finally, add shredded pork to keep the meat fresh and tender. Cook until the shredded pork changes color, and turn off the heat. Sprinkle chopped green onion before cooking, and a delicious and smooth preserved egg lean porridge will be ready.
Porridge with shredded chicken and millet is light and nourishing the stomach, and the method is simple, especially a bowl in the morning, which is nutritious and delicious, and warms the stomach and body.
1. Prepare a proper amount of fresh celery, pick a little tender celery leaves, and put them in a basin to wash.
Prepare a little millet, soak it in water in advance, and it will be cooked after a while.
Cut some Jiang Mo, chopped green onion, diced carrot and shredded chicken.
2. Cook the oil in the pot. When the oil is hot, pour in the shredded chicken and stir-fry until the shredded chicken turns white. Pour in the prepared onion, ginger and carrot, stir-fry to get the scent of onion and ginger, add appropriate amount of water, turn the fire water to low heat, pour in the soaked millet, and remove the floating foam from the pot after the water boils again.
Cook on low heat 10 minute until the millet is soft, and add 4g of salt and 2g of chicken powder to taste. With the cooking time getting longer and longer, the millet porridge will be cooked slowly until it becomes sticky. At this time, stir with a spoon to avoid bottom paste. Add the prepared celery leaves and stir well before taking out the pot, and a light stomach-nourishing shredded chicken millet porridge will be ready.