1 Chicken porridge and rice porridge. Main ingredients and auxiliary ingredients: 150 grams of chicken tenderloin strips, 6 egg whites, and 75 grams of green tea. Seasoning: 40g dry corn starch, 2g salt, 2g MSG, 2.5g rice wine, 600g chicken broth, 150g oil.

1. Remove the tendons from the chicken tenderloin, chop into fine paste, add dry cornstarch, rice wine, salt, monosodium glutamate, egg white, and water, stir well to make white chicken mince.

2. Blanch the green vegetable leaves in a pot of boiling water and add a little alkaline water. Pick them up with a colander, drain off the water, soak them in cold water, and chop them into fine mud.

3. Put 500 grams of chicken soup, salt, monosodium glutamate, and rice wine into the pot, bring to a boil, add corn starch to form a glass gravy, then slowly pour in the minced chicken and gently push it evenly with a spoon. When the minced chicken is rolling, add oil and continue to push evenly until all the oil penetrates into the chicken porridge. Take it out of the pot and put it into a large soup bowl.

4. Use another pot, heat it up, add a little oil, shake it, add a little chicken soup, bring it to a boil and add corn starch to thicken the glass. Add vegetable puree and mix well. Drizzle with a little oil. Take it out of the pot and pour it on half of the chicken porridge.

How to make chicken porridge

[1] Ingredients: 200 grams of chicken, 200 grams of rice.

Seasoning: 5 grams of minced green onions, 5 grams of salt, a little each of cooked oil and pepper, 5 grams of ginger slices, and minced coriander.

Method: 1: Wash the rice, put it into the pot, add 2000 grams of water, bring to a boil and cook over low heat to make porridge

2: Put the chicken into another In the pot, add ginger slices and water, bring to a boil and cook over low heat, remove and let cool.

Tear the chicken into shreds, then season with minced green onions, salt, pepper and cooked oil. .

3: Pour the seasoned shredded chicken into the porridge pot, cook over low heat for a while, sprinkle with chopped coriander and serve.

It’s done. Depending on personal preferences and habits, you may not add coriander powder.

Features: It tastes delicious and can nourish the five internal organs and replenish qi and blood when eaten regularly.

[2] Ingredients:

1. Half chicken

2. Half a catty of vegetables (rapeseed tastes very good)

3. Appropriate amount of Northeastern rice

4. Some garlic, ginger, green onion, coriander and winter vegetables

Method:

1. Cut the chicken into small pieces and use oil Fry garlic until cooked, add salt, and set aside.

2. When cooking porridge with rice, add more water.

3. After the water boils, add the chicken and ginger and continue to simmer over medium heat for half an hour.

4. Add chopped green vegetables and add oil.

5. Add winter vegetables, green onions and coriander according to personal preference.

[3] Ingredients: 250 grams of Thai fragrant rice, half a chicken, a piece of ginger, a small amount of coriander;

Seasoning: chicken essence, salt (appropriate amount)

Method:

1. Wash the chicken and cut into small pieces, then simmer for 30 minutes.

2. Wash the rice, flatten the ginger and put it into the rice. Boil it in boiling water. After boiling it briefly, add the seasonings (chicken essence, salt) and boil it for another 30 minutes. Finally, it’s done. Add cilantro.

Features: Fresh chicken, thick and refreshing porridge.

Three fresh chicken porridge

1. Stew a chicken leg, except for soy sauce, onion, ginger, pepper, aniseed, cinnamon, etc., simmer for 1-2 hours, leaving the chicken soup.

2. Make porridge with water. Try to use good rice, and it must be fragrant and waxy when cooked. Generally, when I cook for two people, I add half a cup of rice, one cup of chicken broth and four cups of water. This way, the chicken porridge is fresh but not greasy, and the consistency is just like the one in the photo. Everyone can adjust the proportions according to their own taste.

3. Cut the soaked mushrooms into shreds, break off the scallops and put them into the pot to cook together. When cooking, use low heat and keep the lid ajar.

4. When the porridge is half cooked, tear the chicken legs into strips and cook together, add some salt.

5. In the final stage of cooking, the amount of water must be controlled. If there is more water, open the lid and cook, if there is less water, keep the lid open. Unless there are special circumstances, try not to add water. Until the porridge has the right consistency and the rice is soft and hard, turn off the heat, add white pepper (this is very important to me), sprinkle with chopped green onion and drink. 2 Nutritious and delicious porridge, yam and radish porridge

Ingredients: 1 cup of white rice, 300 grams of yam, 1/2 celery, a little minced white radish, 10 cups of water

Accessories: salt, pepper, coriander… …Appropriate amount of each

Method:

1. Wash and drain the white rice, peel the yam and white radish, wash and cut into small pieces.

2. Add 10 cups of water to the pot and bring to a boil. Add rice, yam, and white radish and stir slightly. When it boils again, reduce heat to medium and simmer for 30 minutes.

3. Add salt and mix well, sprinkle with pepper, minced celery and coriander before serving.

Tips: In recent years, yam has been regarded as a holy product for nourishing yin and nourishing yang, and is effective for women’s breast enlargement and anti-wrinkle skin. Radish has the functions of draining water, diuresis, helping digestion, and preventing fat accumulation. Eating the two together can have miraculous effects on women's beauty, slimming, and swelling.

/p>

Seasoning: 3 grams of ginger, 3 grams of salt, 5 grams of green onions

Teach you how to make fish porridge and how to make fish porridge delicious

1 . Wash the japonica rice, put it into a pot, add appropriate amount of water, and bring to a boil;

2. Wash the fish, remove the scales, gills, internal organs, and bones;

3. Fish meat Crush and mix into the porridge;

4. Add a little salt, monosodium glutamate, green onions and ginger to the porridge and cook until it becomes fish porridge.

Also please note that foods are incompatible with each other:

Japonica rice: Tang Dynasty 6?1 Meng Shen: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with cocklebur, which will cause disease. "Heartache"

Qing Dynasty 6-1 Wang Yuying: "Although fried rice is fragrant, it is dry in nature and helps with fire, so it should be avoided in those with moderate cold and diarrhea."

Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach, and red dates.

Hope you can succeed ^-^

Ingredients for 4 tripe slices porridge: 250 grams of japonica rice, 150 grams of lard, taro, water chestnuts, nuts, dates, broad bean meat, and chestnuts 25 grams, 12 grams of soybeans, 5 grams of refined salt, 2 grams each of MSG and spices.

Preparation method: 1. Wash the soybeans and broad beans, soak them in water for half a day, clean the taro, water chestnuts, chestnuts, nuts, etc.; wash the vegetables and cut them into thin strips;

< p>2. Wash the rice and put it into the pot. Add soybeans, broad beans, taro, water chestnuts, chestnuts, nuts, dates, lard, spices and 2000 grams of water. Bring to a boil over high heat, then change to low heat and simmer. After half an hour, add refined salt. 5 Preserved egg and lean meat porridge:

Ingredients: A small cup of rice, two preserved eggs, about half a pound of tenderloin, green onions, ginger, salt

Steps:

1. Pour rice under cold water to cook porridge. At the same time, chop the tenderloin into fine pieces. The more chopped the better, add cooking wine, ginger slices and salt.

2. Peel the preserved eggs, but do not cut them. Boil the water in the porridge pot, add the whole preserved eggs and cook them together.

3. When the water boils again, the boy stews the porridge and adds salt.

4. After simmering for about 2 to 30 minutes, the rice will start to cook. It is very easy to stew. Take out the preserved eggs and let them cool. Then take another

pan, add oil, add minced meat after the oil is hot, stir-fry until the meat just turns white, take it out, pick out the ginger slices and throw them away. Cut the preserved eggs into dices. At this time, the preserved eggs are well-cut and well-formed. Then put the preserved egg cubes and minced meat into the porridge pot, and simmer for 10 to 20 minutes. Before serving, add chopped green onion and put it into a bowl. You can cut some fried dough sticks into pieces and put them on top of the porridge.

The recipe I used to read was to marinate the meat first, then soak the meat in water and take it out, and then add rice to make porridge. It will be very fishy if done this way, and it will not taste good if you accidentally eat it when you put shredded ginger in it. The preserved eggs are directly cut into cubes and boiled, which will not look good when sold.

This step of frying the meat in this recipe is very good at removing the fishy smell. In addition, the tenderloin also tastes better than other parts. The final porridge is very beautiful and super fresh, no MSG or chicken essence is needed at all.

1》Preserved egg and lean meat porridge

1. Mix the rice with oil and salt and marinate for 1 hour.

2. Cut the tenderloin into thin strips and add cooking wine , salt and starch, stir well. Add to pan and stir-fry until cooked.

3. Boil porridge---add a chopped preserved egg and shiitake mushrooms at the same time.

4. Boil the porridge until the preserved eggs are completely cooked. After cooking, add shredded pork, shredded ginger, and chopped second preserved egg, simmer for another half an hour, and sprinkle in minced green onion.

5, drink it. (Peach said You can add some pepper before drinking)

2》Preserved egg and lean meat porridge (picture)

Ingredients:

2 preserved eggs, 1OO grams of lean pork shreds , 1 fried dough stick, a little shredded green garlic, 2 bowls of white porridge, 1 tsp salt, 1 tsp fresh chicken crystals, 1/2 tbsp starch.

Method:

1. Cut the preserved eggs into cubes and cut the fried dough sticks into small pieces for later use.

2. Add starch and a little salt to the lean pork shreds and marinate for 10 minutes.

3. Blanch the lean pork shreds and scoop them up.

4. Bring the porridge to a boil, then use low heat, add preserved egg cubes, lean pork shreds, salt and fresh chicken essence, stir evenly and turn off the heat.

5. Sprinkle the shredded green garlic and fried dough sticks before eating.

3》The delicious secret of boiled preserved egg and lean meat porridge

Ingredients for cooking porridge:

1 piece of lean meat (pork shank is best), 2 preserved eggs (lead-free preserved eggs, one is healthier, the other is not so limey), 1 piece of ginger, enough water, appropriate amount of oil and salt

To cook a pot of fragrant and delicious preserved eggs The key points for lean meat porridge are as follows:

1. Pick rice: Northeast rice is the best rice for cooking porridge, which is round and short pearl rice. The cooked porridge is particularly soft;

< p>2. Rice for porridge should be marinated in advance: after washing about half a bowl of rice, mix well with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinate for at least half an hour. Don’t worry. , although a lot of oil is used, the oil will evaporate during the cooking process of the porridge and make the rice mushy, so it is not greasy;

3. The meat for porridge must be boiled in boiling water to remove the fishy smell. , or pickled into bacon: Use lean meat or salted lean meat for porridge. You don’t have to be too particular about which piece of pig meat it is. In short, keep a whole piece of meat and don’t cut it (I usually use about the size of a palm, 1- 2cm thick piece of pork, if possible, use pork tendon for better taste). If you use lean meat to cook porridge, you should first boil the lean meat briefly in boiling water, and then wash it; if you like to use pickled salted pork to make porridge, then you should pickle the salted pork one day in advance. The method is as follows: a piece of pork, rinse it, Wipe dry, sprinkle 2-3 teaspoons of salt, apply evenly on the meat, put it in the lower compartment of the refrigerator (that is, a fresh-keeping compartment that will not freeze into ice) and marinate for 12 hours or more before it can taste;

4 , the water for cooking porridge should be fully boiled before adding the ingredients: put a lot of water in a large soup pot and boil it before adding the ingredients. Add the meat pieces and ginger slices first, and do not turn down the heat. When the meat pieces are put into the boiling water, the outer part will be cooked and hardened by the heat, sealing the meat juice inside. In this way, the meat will not taste unpalatable after being cooked into porridge, and then wait for the water to boil again. When boiling, add the pickled rice and a chopped preserved egg. Chop the first preserved egg into the porridge and cook it with the rice. The preserved egg will melt and blend into the flavor of the porridge.

5. Start with high heat, then Low heat, the heat should be sufficient: when the water is boiling, after adding the ingredients, cook on high heat for 20 minutes, then turn to low heat and cook for 1 and a half hours. If the heat is sufficient, the porridge will be soft, tasty and easy to digest;

6. Texture treatment of the porridge: After turning to low heat and cooking for one and a half hours, chop the second preserved egg into small pieces. At the same time, take out the lean meat cooked in the porridge, pull it with chopsticks, and tear it into shreds. shape, put it back into the porridge together with the second preserved egg, cook for the last half hour, and then turn off the heat. Add the second preserved egg to the porridge half an hour before turning off the heat. The second preserved egg can be cooked in half an hour until it loses the smell of lime and becomes soft and smooth. You can also eat the preserved egg when eating porridge, and the meat is boiled in water. Nowadays, it still maintains a certain umami flavor. It is especially delicious when it is torn into shreds and put back into the porridge.

The porridge cooked in this way does not need to be salted, it is delicious, it also reduces heat and is easy to digest. If the porridge is a little sticky to the bottom, please do not use a spoon to pull out the sticky skin on the bottom of the pot, otherwise the porridge will taste mushy. We usually put a light small spoon on the bottom of the pot and cook it with the porridge. During the boiling process, the porridge will The spoon is also driven, which can prevent the porridge from sticking

4》Homemade authentic preserved egg and lean meat porridge

It is best to use sticky rice for porridge, add a little oil and chop a skin Add the dandruff to the washed rice and mix it. It is best to prepare it before going to bed. When you get up tomorrow morning, add it to the boiling water and cook it. Because the dandruff contains alkaline, after the rice is cooked and dissolved in the porridge, the porridge will have a particularly "soft" texture. !

As for the authentic "preserved egg and lean meat porridge", there is no skin dan in the porridge, because the skin dan has been dissolved into the porridge. If you like to eat Pidan, add another shredded Pidan 30 minutes before the porridge is cooked.

Lean meat, ground pig meat or pork bones must be "watered out" the day before, then marinated in an appropriate amount of water overnight, then added to the porridge and cooked. It’s best to prepare it one or two days apart and marinate it in the middle of the refrigerator for one or two days to make it more delicious. That’s right!

A more detailed way to eat it is to take out the lean meat after it is cooked, tear it into shreds, put it back into the porridge and roll it for 5 minutes before eating! What you can eat in the market now can only be called "pidan meat slices rolled in white porridge", which is a cutting-edge method!

10》Preserved egg and lean meat vegetable porridge

Ingredients:

2 preserved eggs, 300 grams of lean pork filling, 50-100 grams of rice, shredded ginger, Onions, rapeseed, salt, chicken essence, cooking wine, pepper, cooking oil, water

Cooking method:

1. Peel the preserved eggs and cut them into small pieces, green onions, ginger, Cut the rapeseed into fine pieces;

2. Wash the rice and put it into an electric boiler, add an appropriate amount of water, and set the regulator for 16 minutes (or press the porridge button);

3. Set the pot on fire, pour a little cooking oil, when the oil is hot, add minced ginger, minced meat, add an appropriate amount of water, then add salt, chicken essence, pepper, and cook until the soup thickens, take it out;

4. Put the preserved eggs, rapeseed and fried minced meat into the electric steam pot and stir evenly. Add sesame oil and chopped green onion when eating.

Features: Delicious taste.

11》Preserved egg and lean meat porridge

Ingredients:

2 preserved eggs, 150 grams of lean meat, 100 grams of rice, salt, monosodium glutamate, pepper, Chopped green onion

Method:

1. Wash the rice and soak it for a while. Chop the preserved eggs. Wash and chop the lean meat, marinate with dark soy sauce, wine, green onion and ginger for half an hour.

2. Put water in the pot and bring to a boil. Pour in the rice. When the porridge becomes mushy, add lean meat and preserved eggs and cook for about 10 minutes.

3. Finally, add salt and MSG. Pepper, chopped green onion, bring to a boil and turn off the heat.

Experience: If you sprinkle in some chopped fried dough sticks, it will have more flavor