Technology: making materials of boiled abalone breast chicken porridge: main ingredients: japonica rice, glutinous rice, abalone meat and chicken breast meat.
Seasoning: the amount of broth is appropriate. Teach you how to make chicken porridge with abalone breast, and how to make chicken porridge with abalone breast is delicious 1. Wash japonica rice and glutinous rice, and add water to it until it is rotten; Wash abalone meat and change the knife for use; Wash the chicken breast and cut it into small grains with uniform size. 2. Blanch the abalone meat and chicken breast meat in a boiling water pot, take out the broth with good taste, and steam it in a cage for about 2 hours. 3. Put all the ingredients and stock into the pot and cook for 5- 10 minutes. The key to making abalone breast chicken porridge: the porridge should be thick. The practice of yam, barley and gorgon seed porridge introduces the cuisine and its effect in detail: delicious porridge soup
Making materials of yam and coix seed porridge: main ingredients: yam 1 root (about 300g), coix seed 50g, euryale seed 40g, rice 1 00g to teach you how to make yam and coix seed porridge, and how to make yam and coix seed porridge is delicious/kl After washing the rice, soak it in water for half an hour (without soaking). 2) Put the soaked Coicis Semen and Gordon Euryale Semen into a pot, pour 1500ml of water, boil over high fire, and then turn to low fire for 30min, then pour in rice and continue to cook over low fire for 20min. 3) Wear 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 cooking for 10 minute. The practice of water crab prawn porridge introduces the cuisine and its effect in detail: home-cooked recipes, fine staple food, delicious porridge soup and private dishes
Production materials of water crab prawn porridge: main ingredients: water crab, prawn teaches you how to make water crab prawn porridge, and how to make water crab prawn porridge is delicious. I brought two water crabs back from Xinken for a family to taste, but it was not enough for one person, so I used it to roll porridge. Personally, I think that water crabs are the first choice for rolling porridge. It is not only wasteful to roll with cream crabs, but also the crab roe makes porridge a bit stuffy and loses the freshness of porridge itself. Meat crabs are no three, no four, and they are used to roll porridge. They are not as good as water crabs and cream crabs, and they are even more boring. Crab is a cold thing. Add a few shrimps to neutralize the coldness and add flavor. I can't buy the first choice of sand shrimp for porridge in the market, so I have to use big head shrimp instead. The bottom of porridge must be good, you can use the soup of big bones to cook the bottom of porridge; In the kitchen jargon, "salted fish makes light meat", the savory taste of aquatic products depends on the salty taste, so the porridge will be a little salty. In order not to be salty, it is necessary to add some sweetness. If fish porridge and the like can be made of red dates, the crab state, in pursuit of freshness, had better choose square horseshoe slices. As it happens, there is no market to sell them, so we have to put some rock sugar. The practice of raw rolling crab porridge introduces the cuisine and its effect in detail: home-cooked recipes, fine staple food, delicious porridge soup and private dishes
Raw rolling crab porridge: Ingredients: 2 crabs and 40 grams of rice.
Seasoning: 5g of shredded ginger, 5g of chopped green onion, 2g of salt, 5g of chicken essence 1 g and 5g of sesame oil to teach you how to make raw rolling crab porridge. How to make raw rolling crab porridge is delicious: 1. Wash the rice for later use. 2. Put the casserole in the fire, add rice and clear water in a ratio of 2:8, and after the fire is boiled, switch to a small fire to continue cooking. 3. When the rice is soft and rotten, add the prepared crab and shredded ginger and continue to cook. When the rice porridge is cooked, add salt and chicken essence and mix well. Sprinkle with a little sesame oil and sprinkle with chopped green onion. The practice of seafood porridge/steamed crab introduces the cuisine and its function in detail: home-cooked recipes, fine staple food, delicious porridge soup and private dishes
Materials for making seafood porridge/steamed crab: main ingredients: several small crabs (only when the shell is opened and cooked, it is easy to dissolve into porridge), several medium shrimps (only when the shell is removed and the intestines are removed, the head is reserved, the porridge is delicious), and several fresh clams.
Seasoning: ginger slices/chopped green onion, a pot of porridge, a little salt. Teach you how to make seafood porridge/steamed crab, and how to make seafood porridge/steamed crab is delicious. This crab is small in size and hard in shell, so it is not convenient to eat, so the price is much cheaper-these six (small ones are for gift) are worth 60 yuan. Its advantage is that it has no seasonality, feels available at any time, and the paste is full and sweet, which is very suitable for porridge. Of course, we have to misappropriate a few to steam the wine. . . That cream is really delicious. Ingredients: a few small crabs (only when the shell is uncovered and cooked is it easy to dissolve into porridge), a few medium shrimps (only when the shell is removed and the intestines are removed, the head is kept to increase the delicious porridge), a few fresh clams, a proper amount of ginger slices/chopped green onion, a pot of porridge and a little salt. Practice: bring porridge to a boil, add clams, crab pieces and ginger slices and cook for about 10 minutes, add shrimps and cook for another 5 minutes, season with salt and sprinkle with chopped green onion. Authentic, just a fresh word! The practice of fish porridge introduces the cuisine and its effect in detail: the fine staple food spleen recuperation recipe arteriosclerosis recipe
Making materials of fish porridge: main ingredients: fish fillet100g, japonica rice100g.
Seasoning: cooked oil, refined salt, monosodium glutamate sesame oil, shredded ginger, chopped green onion, parsley and pepper. Features of fish porridge: it is suitable for middle-aged and elderly people with weakness of spleen and stomach, deficiency of qi and blood, body fatigue, anorexia and indigestion. Fish is rich in nutrition and easy to be digested and absorbed by human body, and has the functions of strengthening brain, improving intelligence, reducing blood lipid, resisting arteriosclerosis, thrombosis and delaying aging. Eating more fish is good for the health of middle-aged and elderly people. Fish porridge is beneficial to teach you how to make fish porridge all the year round. How to make fish porridge is delicious. Remove the scales and thorns from the fish, wash it and cut it into thin slices for later use. Add water 1000 ml to the casserole, bring it to a boil with high fire, put the cleaned japonica rice into the pot and cook it into porridge. When it is cooked, add the fish fillets to boil slightly, add seasoning and stir well. Take it warm at breakfast and dinner. The practice of Shenqi mutton porridge introduces the cuisine and its effect in detail: Buyang recipe, limb cold and chillness recipe.
Taste: Original flavor technology: Preparation materials of boiled Shenqi mutton porridge: main ingredients: mutton (thin)100g, japonica rice100g.
Accessories: Astragalus membranaceus10g, Ginseng10g, Poria cocos12g, Jujube (dry)15g.
Seasoning: salt 1 g, pepper 1 g teaches you how to make Shenqi mutton porridge, and how to make Shenqi mutton porridge is delicious 1. Decoct Radix Astragali, Radix Ginseng and Poria to remove residues. Mutton chopped.
2. Add mutton, japonica rice and jujube porridge to the medicinal soup, add salt and pepper, and take it in fractions. Pettitte-food phase grams:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, and it will cause tumors. You can't eat with Xanthium sibiricum, which is heartbreaking. "
Qing? 6? 1 Wang yuying: "although fried rice is fragrant, it is dry and helps fire, and it is forbidden for those who have diarrhea in the middle cold."
Astragalus membranaceus: Astragalus membranaceus hates Dictamni Radicis, anti-veratrum, fear of Trogopterori, and windproof.
Ginseng: Ginseng should not be taken with tea, which is anti-fenugreek, afraid of trogopterus dung, Gleditsia sinensis, bittern, black bean and animal purple Shi Ying.
Poria cocos: Poria cocos is evil and astringent, and it is afraid of Mongolian, Sanguisorba officinalis, realgar, Gentiana macrophylla and tortoise shell. Avoid rice vinegar.
The practice of chicken balls and yaozhu porridge introduces the cuisine and its effect in detail: the fine staple food tonic health recipe
Taste: Salty and savory technology: Boiled chicken balls and yaozhu porridge. Ingredients: japonica rice150g, chicken1200g.
Accessories: scallop 30g.
Seasoning: 5g of coriander, 5g of shallot, 5g of starch (corn), 3g of soy sauce, 2g of pepper 1 g, and 2g of salt to teach you how to make chicken meatball and scallop porridge, and how to make chicken meatball and scallop porridge is delicious 1.
2. Wash the chicken, remove the bones 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. Yao Zhu is opened with warm water and shredded;
5. Add about1500ml of cold water to the pot, put the japonica rice into it, and boil it with high fire;
6. Add the broken Yaozhu and chicken bones, and cook with low fire;
7. When the porridge is thick, remove the chicken bones, add the chicken balls, add the dried starch, coriander and chopped green onion, and cook for a while before serving. Pettitte-food phase grams:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, and it will cause tumors. You can't eat with Xanthium sibiricum, which is heartbreaking. "
Qing? 6? 1 Wang yuying: "although fried rice is fragrant, it is dry and helps fire, and it is forbidden for those who have diarrhea in the middle cold."