1. Wash the rice and soak it for 2-3 hours in advance.
2. Shred lean meat, grab it evenly with a little salt and starch, and marinate for 10 minute.
3. Dice preserved eggs, cut ginger into filaments and cut from the end.
4. Put enough water in the casserole, bring it to a boil, then add the soaked rice, bring it to a boil, and simmer for half an hour.
5. After that, add shredded lean meat, preserved eggs and a little shredded ginger, continue to simmer for about half an hour, and stir with a spoon until it is sticky and delicious.
6. Add chopped green onion before cooking.
Xihu beef soup
Chop beef tenderloin, add a tablespoon of soy sauce and a little salt, mix well and marinate for 10 minute.
Chopped mushrooms, chopped parsley and mashed ginger, half mixed with beef and half kept.
Boil water in a pot, add beef and mushrooms, and add a tablespoon of cooking wine. Turn off the fire as soon as it boils.
Filter the cooked beef with a sieve, rinse it with water and drain it for later use.
Put beef, mushrooms and Jiang Mo in cold water.
Bring to a boil, add salt and pepper, pour in water starch and stir well.
Stir the egg white thoroughly, pour the egg liquid down along the chopsticks and pour it into a circle in the pot. Turn off the heating.
Stir with chopsticks, sprinkle with coriander and drizzle with sesame oil.
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Chaozhou seafood Zhou
Rinse scallops with clean water, soak them in warm water for 2 hours, and don't pour out the soaked water.
Chaozhou pickles, soaked in light salt water for half an hour, cut into small grains.
Wash the rice and soak it in water for half an hour.
Wash the fresh shrimps with clear water, and remove the head and shrimp line for later use.
Wash celery and cut into 5 mm long granules.
Pour the water soaked in scallops into the pot and make up the water. After the water is boiled, add scallops and cook for 3 minutes.
Scallops are cooked, taken out and chopped with a knife for later use.
Pour the soaked rice into the water where scallops are boiled, and cook for 10 minute, then pour the chopped scallops, shrimps and Chaozhou pickles, and continue to cook for 10 minute.
Then add the chopped celery and cook for 3 minutes. Add the chives before taking out.
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Mushroom chicken porridge
Wash rice, wash mushrooms, slice, wash chicken, slice, wash lettuce and shred.
Add egg white, starch and cooking wine to the cut chicken and marinate for 5 minutes.
Put the rice in a pressure cooker, add water to boil, and turn the heat down for 20 minutes.
Then put the chopped mushrooms into the porridge, put the shredded chicken with pickled peppers into the porridge, slide it open and cook for another 3 minutes.
Finally, add shredded lettuce, turn off the heat, add salt, sesame oil, chicken essence and pepper and mix well.
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Ham and salted egg porridge
Four cooked salted egg yolks are crushed with the back of a spoon, thin ham meat is cut into filaments, a bowl of Thai fragrant rice and a bowl of broth.
Wash the rice, pour it into the casserole, add the broth, half a pot of water, add the shredded ham and mix well.
After the fire boils, add salted egg yolk and stir fry, then turn to low heat, hold the lid with two chopsticks, cook for 15-20 minutes, open the lid every 5 minutes, and shovel it with a spoon to avoid low paste.
Cook until the porridge becomes even and sticky, add appropriate amount of chicken essence and white pepper to taste, then turn off the heat and sprinkle with chopped green onion.
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Diced porridge with snow vegetables and bamboo shoots
Wash the rice and soak it in clear water for 2 hours.
Pour the soaked rice and water into the pot, add water as appropriate, add ginger slices and a little oil to cook porridge.
Peel and cut bamboo shoots, blanch them and remove excess oxalic acid.
In another wok, add a little oil, stir-fry shallots and Jiang Mo, and stir-fry washed cabbage.
Then pour in the diced bamboo shoots and stir fry together. Finally, add a little salt and season with chicken essence.
When the porridge is sticky, add concentrated broth, stir well, simmer for 5 minutes, and turn off the heat.
Finally, put it in a bowl, add diced cabbage and bamboo shoots, pour sesame oil and sprinkle with a little chopped green onion.
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Carrot salty porridge
Wash carrots and dice them.
Wash the japonica rice, soak it for half an hour, take it out and drain it for later use.
Add about 1000 ml of cold water to the pot, put the japonica rice into it, boil it with high fire, add carrots, and then cook it with low fire to make porridge.
Season with salt, stew for a while, drizzle with sesame oil, and serve.
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Sashimi porridge
Slice snapper and marinate with egg white, salt and white pepper for later use.
Shred ginger and chop onion.
Cook rice porridge first.
When the porridge is almost ready, add shredded ginger, cooking wine, salt and chicken powder, then cut into fish slices and boil.
Sprinkle with sesame oil, chopped green onion and white pepper.
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Desktop salty porridge
Soak the mushrooms in cold water until they are soft, remove the pedicels and pour out the water. After washing with 1 teaspoon of white powder, pour out the white powder and dirt dissolved in water, squeeze the mushrooms dry, take out the slices, and mix with a little salad oil for later use.
Take a deep pot, add 6 cups of water, 3 cups of white rice, minced meat, mushrooms and simmer for 1 5 minutes, then add all seasonings and mix well. Add celery, scallion, coriander and chopped green onion before taking out.