Recently, I added a casserole to my house. I looked up some recipes and tried to make something to eat. I thought it was very good. I borrowed flowers to offer to Buddha and copied other people’s achievements and recommended them to those who love to eat: the so-called The casserole porridge is actually just a different pot, but don't underestimate this pot, it keeps the food inside warm and delicious. The key to making porridge lies in the porridge base. Whether the porridge base is good or not affects the taste of the whole pot of porridge. Therefore, when making porridge, you should choose rice suitable for making porridge and soak it for half an hour to an hour. 1. Pour the rice into the casserole and add an appropriate amount of water (you can add broth if possible). Of course, you need to add more when making porridge. Like a small casserole, half a cup of rice should be filled with 80% of the water, otherwise it will easily overflow. Use Cook over high heat. 2. Use chopsticks to stir while cooking. After the water boils, you can reduce the heat to low and add a few drops of sesame oil (firstly to prevent the porridge water from overflowing, and secondly to increase the flavor. If you don’t have sesame oil, you can also drop other cooking oil. ), close the lid and prepare the ingredients. 3. Ingredients: If you like seafood, you can use shrimps, crabs, scallops, etc. You can also use frogs, frogs, chicken, beef, fish fillets, etc. as accessories. Just put whatever meat you like, preserved eggs and lean meat. , pork liver powder sausage, whatever you can think of, you can put it in. 4. Seasonings: shredded ginger, green onions, salt, chicken essence, etc. 5. Let the porridge cook for about 20 minutes. When you open the lid and see that the rice has boiled, change the heat to medium and stir with chopsticks so that the rice will be more sticky and slippery (this step is crucial. After stirring for a minute or two, the porridge will be almost ready. , put down the ingredients and stir while cooking. 6. When the ingredients are cooked, put down the shredded ginger, green onions, add salt and chicken essence, mix well, and turn off the heat. Tear the soaked kelp. Shape into slices, stir-fry with sesame oil for a while, add water and cook, then add rice to make porridge: Lobster is a famous product in Jeju Province, so the porridge made with rice and sole is valuable. Food. Cut the raw sole fish into thin slices, fry it with sesame oil for a while, add soaked rice and stir-fry it again, and finally add water to make porridge. * Kelp contains about 100mg of iodine and is rich in thyroid hormone, which helps to produce thyroid hormone. . Therefore, it is extremely beneficial to pregnant women or menopausal women. * Soft fish is very effective in restoring fatigue of the optic nerve and has high iodine content. It is a good health food for patients with high blood pressure. Ingredients: Soak. 200g of wakame, 1 tablespoon of sesame oil, 15 cups of water, 2.5 cups of japonica rice, 2 to 3 teaspoons of salt. Method: (1) Soak the rice for about 2 hours, and put it in a basket to remove the water. Chop the wakame and stir-fry it with sesame oil, add water and make the soup. (4) Season with salt. Ingredients: 3 raw sole fish (300g). ), 2.5 cups of rice, 1 tablespoon of sesame oil, 15 cups of water, salt. Method: (1) Soak the rice for about 2 hours, and put it in a basket to remove the water. (2) Wash the raw sole fish with a brush. And cut into thin slices. (3) Add sesame oil and fry the sole in a thick pot, stir-fry until translucent, add water and cook over medium heat. (4) Boil the rice grains and season with salt. Jujube Porridge Jujube porridge is a porridge made by grinding cooked jujubes and soaked rice into flour. * Jujubes contain more fiber, calcium, iron, and calcium than other fruits. Characteristics of copper. Ingredients: 30 jujubes, 1 cup soaked rice, 5 cups water. Method: (1) Boil the jujubes with the seeds removed (2) Boil the soaked rice and water. Blanch the cooked jujube. (3) Place the ground rice on the grate and throw away the rice residue. (4) Pour the ground rice into the pan and stir it with a wooden spoon. (5) When the white rice porridge is almost ready, add the ground jujube and cook for a while. Ingredients of Dahan Health Milk Porridge: 250 grams of milk and 100 grams of japonica rice. Method: Wash the japonica rice. Clean, then put it into a pot and pour water. After boiling over high heat, switch to simmer and cook until it is cooked. Add milk and continue to cook until it becomes porridge. Effects: moisten the lungs and intestines, nourish the blood and nourish the lungs.

Milk porridge is suitable for family preparation and the preparation steps are simple. It is a good product for family health in winter. Taro Pork Ribs Pot 1. Wash the short ribs, marinate them with soy sauce and starch, then fry them in hot oil, remove and set aside. 2. Remove the taro and set aside. Cut the skin into four squares, fry in hot oil until the skin turns yellow, remove and set aside. 3. After the oil is hot, add minced garlic and stir-fry until fragrant, then add the fried ribs, add cooking wine, oyster sauce, sugar, salt, Bring water to a boil, then reduce to low heat until the taro is cooked and soft, put it in a casserole and cook for a while. 4. When the soup boils again, sprinkle some chopped coriander on it. Real sea bream porridge is made in Jeju-do in spring and summer. You can catch a lot of sea bream. Because of the less fishy smell, porridge is used as a nutritional food. The real sea bream porridge is made from Jeju Island’s specialty sea bream rabbit chasing a yellow kite? * Sea bream is a high-protein, low-fat fish, rich in vitamin B1. Moreover, it is less oily and easy to digest, so it is better to use it as a recovery diet for patients. Ingredients: 300g real sea bream, 15 cups water, 2.5 cups japonica rice, 2-3 tsp salt, 20g chives, 1 tsp sesame oil, 1 small garlic. Method: (1) Soak the rice for about 2 hours and fish it in the basket. Remove water from it. (2) Add enough water to make the true tune until cooked. (3) Remove the head, bones and spines of the sea bream and put the meat in the soup. (4) Pound the garlic and cut the shallots into 2-3cm size. (5) Boil the soaked rice in sea bream soup. After it is cooked, add chives and pounded garlic. (6) Season with salt and add sesame oil. How to make fish head tofu casserole ≮ gourmet ingredients ≯ half slices of net silver carp head (weighing about 150 grams). 250g soft tofu, 25g fermented mushrooms, 75g cooked bamboo shoots, 25g Shaoxing wine, 5g minced ginger, 35g soy sauce, 25g young green garlic, 15g sugar, 15g bean paste, 3.5g MSG, cooked pork 250 grams of oil and 250 grams of soup. ≮Food recipe≯ 1. Wash the silver carp head, remove the teeth, make two deep cuts on the meat near the head, one cut on the gill cover meat, and one cut on the walnut meat. Apply a layer of crushed bean paste on the cross section of the fish head and soy sauce on the front. Cut the tofu into long strips and blanch it in boiling water to remove the beany smell. Slices of shiitake mushrooms. Cut green garlic into sections. 2. Heat a casserole over high heat. When it reaches 80% heat (about 1760°C), fry the front side of the fish head until brown. Add soy sauce, Shaoxing wine, and sugar. Stir evenly, turn the fish head over, and add soup and water. 500 grams, add tofu, bamboo shoot slices, mushrooms, and minced ginger, bring to a boil, pour into a casserole, simmer over low heat for 15 minutes, then simmer over medium heat for 2 minutes, sprinkle with foam, add MSG, green garlic, and top with cooked 25 grams of lard, place the casserole on the bottom plate and serve. ≮Food Features≯The oil is smooth and tender, the taste is delicious, the soup is pure and rich, and the fragrance is overflowing. It is a good product in winter. Teach you how to make delicious soup. Many people like to make soup at home, but they often don’t know how to do it. Try some of our tips and you'll be sure to create delicious soups for your family. Make the soup fresh: It is best to use cold water for making soup. If you pour hot water into the pot at the beginning and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved into the soup; in addition, do not add salt too early when making the soup. , salt will cause the water contained in the meat to escape quickly, and will also accelerate the coagulation of protein, affecting the delicious taste of the soup; it is not advisable to add soy sauce early, and do not add too much condiments such as onions, ginger and wine, otherwise it will affect the taste of the soup. The flavor of the soup itself. Make the soup clear: If you want the soup to be clear and not turbid, you must cook it over low heat so that the soup only boils but does not boil. Because the boiling speed will cause the protein molecules in the soup to condense into many white particles, and the soup will naturally become turbid. Thickening the soup: To make the soup thicker when there is no fresh soup, one is to add thin gravy in the soup to make the soup thicker; the other is to add oil and mix the oil and soup into a thick soup. emulsion. The method is to heat the oil first, rinse down the soup, cover the pot tightly and cook over high heat. After a while, the soup will become thicker. To make the soup lighter: Just sew flour or rice into a small cloth bag, put it into the soup and cook together, the salt will be absorbed and the soup will naturally become lighter; you can also add a washed raw potato and cook for 5 minutes. , the soup can also become lighter. The soup becomes refreshing: Some raw materials with too much fat make the soup very greasy. In this case, you can roast a small amount of seaweed on the fire and then sprinkle it into the soup to remove the greasiness. Make the soup beautiful: Cut 50 to 100 grams of slightly fatter pork into slices or dices, then heat the iron pot. After the pork is heated, immediately pour boiling water into the pot. The pot will make an explosion sound and create a big splash of water. After a while, a pot of milky white "broth" will come out. Then just add vegetables and seasonings according to your own preferences.

Basic questions about making soup. Selection of ingredients: When selecting traditional Chinese medicine, it is best to choose ginseng, angelica, wolfberry, astragalus, yam, lily, and lotus seeds that have been recognized by the people as having no side effects. In addition, you can choose mild soup based on your personal physical condition. If the body's fire energy is strong, you can choose Chinese herbal medicines such as mung beans, kelp, winter melon, lotus seeds, etc. that can clear away fire and moisturize the body. If your body is too cold, you should choose ginseng as the soup. Water temperature: Put the meat under cold water so that the protein in the outer layer of the meat will not solidify immediately and the protein in the inner and outer layers can be fully dissolved into the soup. Only when the water temperature is suitable can the soup taste delicious. Ingredients: The meat should be blanched first to remove the remaining blood in the meat to ensure that the soup is of the right color. The chicken should be cooked whole to ensure that the meat of the chicken is delicate and not rough after the soup is cooked. In addition, do not add salt too early. Salt will cause the water contained in the meat to escape quickly, and it will also accelerate the coagulation of protein and affect the delicious taste of the soup. Heat: Do not make the heat too high. The heat should be based on the boiling point of the soup. After boiling the pot, simmer over low heat, usually about three hours. Because ginseng contains a kind of ginsenoside, if cooked for too long, it will decompose and lose its nutritional value. Therefore, the best time to cook ginseng soup is about 40 minutes. Treatment of meat that has been simmered in soup: No matter how long the soup is simmered, the nutrients of the meat cannot be completely dissolved in the soup, so you should eat an appropriate amount of meat after drinking the soup. The skin of the pig's trotters is relatively thick, so you must eat it if you want to enjoy the flavor. Do the prerequisite work well. First, remove the hair from the pig's trotters and wash them. (It is very important to remove the hair. If the fine hair is not removed, it will cause physical discomfort in the stomach. In severe cases, it can cause appendicitis or enteritis, so it is best to prepare small tweezers. Don't be afraid of trouble to make clean and delicious food.) Cut the skin of the pig's trotters with a knife, and put the knife into a basin, add seasonings, soy sauce, a little salt, pepper oil, and aniseed water. Marinate for about 1 and a half hours, then put it in the pot. Bring the water in the pot to a boil and then add it. First, set the fire to high. When it is completely boiling, remove the impurities. Turn down the heat and add the seasonings. There are more seasonings here. You can add green onions according to your personal taste. Section, garlic, salt, a little vinegar, a little sugar, an appropriate amount of white wine or high-quality wine, and simmering over low heat is the key. I hope you can make a soup that makes everyone in your family happy. It usually takes three hours. To make the soup delicious and not greasy, the ribs need to be boiled first to remove the blood and a certain amount of fat. In other words, the water for cooking the first ribs should not be poured. Drop~ ◇Choice of utensils When making soup, it is better to choose a casserole with a fine texture. The soup cooked in a casserole tastes better than other utensils. ◇The meaning of three pots and four stews. Three pots, that is, stewing soup usually takes three hours; four pots, stewing soup takes four to six hours. ◇The long stewing time is one aspect, but you should also pay attention to the following five taboos: First, avoid adding cold water midway, because the meat being heated shrinks when it is cold, the protein is not easy to dissolve, and the soup loses its original flavor. Second, avoid adding salt early, because adding salt early can solidify the protein in the meat and make it difficult to dissolve, thus making the soup dark, insufficiently concentrated, and unsightly in appearance. Third, avoid adding too much seasonings such as onions, ginger, cooking wine, etc., so as not to affect the original flavor of the soup itself. Fourth, avoid adding too much soy sauce too early to avoid the soup becoming sour and the color darkening. Five taboos: Make the soup boiling to prevent the intense movement of protein molecules in the meat from making the soup turbid. ◇Selection of soup ingredients If your body has strong fire energy, you should choose sweet and cool soup ingredients, such as mung beans, barley, kelp, winter melon, lotus seeds, etc., as well as Chinese herbal medicines such as sword flower and chicken bone grass that clear fire and moisturize. If your body is too cold, you should choose some hot soups, such as ginseng and so on. When choosing soup ingredients, those used for stewing must not be used for boiling, such as ginseng, antler, bird's nest, etc. ? Most northerners think of adding spices when making soup, such as onions, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Cantonese people making soup, these spices are not necessary. A piece of ginger will suffice, if desired. When drinking soup, you should pay attention to its original flavor. As long as you simmer it for enough time, the delicious taste of the soup will naturally come out. Should you drink soup before or after a meal? Most people drink some soup before meals to promote gastric juice secretion and help digestion and absorption. However, people with superficial gastritis should drink it after meals to avoid aggravating symptoms. ◇Making soup is a science. The following will tell you in detail what you should pay attention to when making soup. ◇When looking at the recipe for making soup, it always says "drain the meat or drain it." What does that mean? What are the benefits of doing this? When making soup with meat such as chicken, duck, ribs, etc., first boil the meat in boiling water. This process is called "watering out" or "flying water". It can not only remove blood and water, but also remove part of the fat to avoid being too fatty.