material

millet

Two handles

pumpkin

A small piece is enough.

carrot

Bangen

Onion ginger

1?o'clock

green vegetables

5 keshu

Mushroom

Four or five flowers

Cauliflower

A few small flowers

gumbo

2 small particles

Practice of Pork Ribs and Thin Vegetable Porridge

Millet and pumpkin are cooked together and cooked for use.

Blanch all vegetables except carrots in hot water, and then cut into pieces for later use.

Chop onion and ginger.

Chop the previously cooked ribs.

Add olive oil to the pot, add minced onion and ginger and stir-fry until fragrant.

Add chopped carrots, stir-fry in oil for a while, and then add some soy sauce to stir-fry.

All chopped vegetables, mushrooms, etc. Stir-fry them all in the pot for a while and add a little salt to taste.

Stir-fried chopped vegetables are all poured into the eight-cooked millet and pumpkin porridge, and then simmered for about 7 or 8 minutes with minimum fire. Taste it in 8 minutes. If it is weak, you can add abalone juice and scallops to taste. Without scallops, you don't have to put them.

Out of the pot, delicious vegetable porridge is ready.