I like to cook porridge as long as I have enough time to make and eat breakfast. I always feel that casserole porridge tastes stronger. Sometimes I cook porridge in a stone pot with warm fire. Today, I cook porridge with a rice cooker. The inner container of this rice cooker is an earthen pot, which is no different from the actual effect of cooking porridge in casserole. Cooking porridge with rice cooker, I can steam steamed bread and cook with peace of mind. Eating porridge for breakfast can strengthen the spleen and nourish the stomach, and eating whole grain porridge for breakfast can help digestion and absorption. Today, porridge is cooked with coarse grains such as black beans, preserved rice, black rice, red beans and peanuts. Coarse grains are rich in dietary fiber and can promote gastrointestinal peristalsis.
The ingredients of purple potato black rice porridge are purple potato granules, red beans, purple kidney beans, red-skinned peanuts, lotus seeds, black beans and preserved rice. I bought a bag of purple potato and black rice porridge, which is more convenient to use because I don't have to buy everything. If there is no bagged porridge, you can use 1 purple sweet potato and cook porridge with coarse grains. Clean the ingredients of purple potato and black rice porridge and put them into the earthen pot of rice cooker. In summer, I think it is more appropriate to make porridge thinner. The ratio of ingredients to water is 1: 12. If you like the sticky taste of porridge, the ratio of ingredients to water is 1: 10. After I put the ingredients and water into the rice cooker, I cook porridge according to the rice cooker.
You need vegetables and meat for breakfast. Chicken breast is used to fry cucumbers. Chicken breast has a high content of protein and a particularly low fat rate. Cucumber is a fruit and vegetable in midsummer. Cucumber is cost-effective and can relieve summer heat. Fried chicken breast with cucumber can be paired with corn steamed bread. Put the fried chicken breast and cucumber in the depression of Wowotou, and every bite can be done. Cut a piece of chicken breast into hard particles, add New Orleans gravy and a little oil, grab the chicken breast and seasoning evenly by hand, and marinate the chicken breast for a while. Stir-fry chicken breast with cucumber, cut cucumber in half, dig out cucumber seeds, and dice cucumber.
Beef with mushrooms is cut into hard grains, which is very easy to fry. Add oil to the wok, pour in the mushroom beef and stir it constantly. Stir the mushroom beef out of the surface and take off the bag. In order to keep the fresh and tender taste of mushroom beef, mushroom beef does not need to be fried in the previous step. After the mushroom beef is fried, take it out of the bag and pour in diced cucumber, which is juicy. Stir-fried diced cucumber with mushroom beef. After the mushroom beef is fried, add salt and starch, and you can put it on the plate.
Wotou doesn't need to wake up, so the method is relatively simple. Use 120g of stick powder, 80g of glutinous rice flour and 150g of water to mix all foods and knead them into dough. Divide the average batter into 10 small doughs, knead them round and flatten them, press out a hole with your thumb, and rotate along the hole of the nest head to enlarge the hole edge. After the water is boiled, steam it in steamed bread 15min. It can be eaten after steaming. Fried diced chicken with cucumber in steamed bread hole. Delicious and delicious.
I prepared vegetables and chicken breast yesterday. This morning, I picked the long beans from beginning to end and cut them into sections. Put a little oil in the wok, stir-fry the long beans for a while, take off the bag and stew in half a bowl of water for three to five minutes. You can eat long beans when they are fried, otherwise they are easy to be poisoned. Stir-fry the beans, add a little salt and stir well, then set the plate.