The living habit of us northerners is that we must have a bowl of porridge for breakfast. If we don’t drink this bowl of porridge in the morning, we always feel that there is something wrong. In the north, you can make porridge with all kinds of whole grains, and mix it with some vegetables, seafood, etc., and eat it in different ways every day.

Drinking porridge is good for digestion and good for the intestines. Especially when you wake up in the morning, drink a bowl of steaming porridge to replenish energy for the day. Today I will share with you three home-cooked porridge recipes. If you like it, Friends, let’s take a look below!

Use fresh shrimps and rice to cook porridge together. It is full of flavor. Pair it with some green vegetables. It is rich in nutrients. A bowl of it in the morning will be full of energy.

1. Prepare an appropriate amount of rice, wash it several times with clean water, clean the dust and impurities on it, pour it out and drain the water, and put it in the refrigerator for 2 hours.

Prepare a few fresh shrimps, cut off the shrimp whiskers and legs, cut off the shrimp heads and set aside for later use, peel off the shrimp and use a toothpick to pick out the shrimp threads.

Prepare a few shallots and cut them into sections.

Prepare half a carrot, first cut into slices and then into cubes.

Prepare an appropriate amount of broccoli, remove the roots and cut into small pieces, wash them in clean water.

Then prepare a few dried shiitake mushrooms and soak them in hot water. The shiitake mushrooms can replace chicken essence to add natural umami flavor. After soaking, remove the roots and cut them into small pieces for later use.

Take out the frozen rice, and use your hands to break up any sticking parts. After freezing, honeycomb-like holes will be formed inside the rice, which can speed up the gelatinization speed and reduce the cooking time. The porridge is very slimy.

2. Start making: Heat the casserole, add a little oil to the pan, when the oil is 50% hot, add the green onions and shrimp heads, fry the shrimp oil over low heat, saute the green onions until fragrant, add Pour an appropriate amount of boiling water into the prepared rice and stir continuously in one direction.

Be sure to add boiling water and stir constantly. This will prevent the porridge from getting stuck in the pot and shorten the cooking time. After the porridge comes to a boil, turn to low heat and simmer for 8 minutes.

After 8 minutes, the rice porridge has been cooked very fragrant. Pour the shrimp, mushrooms, broccoli and carrots into the pot, cook until the rice porridge boils again and reduce to low heat. Start seasoning: add salt 3 grams, 2 grams of pepper and continue to cook. Do not add condiments such as chicken essence and MSG, otherwise it will affect the freshness of the whole pot of soup. After all the ingredients are cooked, turn off the heat and create a rich and fragrant soup. The shrimp porridge is ready.

Preserved egg and lean meat porridge is very popular among people. When making it at home, as long as you control the ratio of water to rice, the cooked porridge will be soft and smooth, and taste better than the ones outside.

1. First, put half a pot of water in a casserole and bring to a boil over high heat.

Prepare an appropriate amount of rice and wash it several times with clean water to remove dust and impurities inside.

Preparation: Steam two preserved eggs in advance and cut them into even pieces; cut some shredded ginger and chopped green onion for later use.

Prepare a piece of lean pork, first cut into slices and then into shreds for later use.

2. Put the cut shredded meat into a basin, add 1 gram of salt, a little sugar to enhance the freshness, 5 grams of cooking wine to remove the fishy smell, mix it with your hands, pour the juice into the shredded meat, and add Beat the shredded meat with a little water for a while to allow the shredded meat to absorb moisture, so that it tastes more tender and smooth. Then add a little starch and continue to grasp the moisture in the shredded meat. Finally, pour in a little vegetable oil, mix well and marinate for 10 minutes. The vegetable oil can prevent the shredded meat from becoming sticky. Stick to each other.

4. After the water is boiled, pour the rice into a casserole. When using a casserole to cook preserved egg and lean meat porridge, you need to pay attention to the ratio of rice to water is 1:7, so that the cooked porridge has a moderate viscosity and is more palatable. Pour in an appropriate amount of vegetable oil to increase the aroma to prevent the cooked porridge from being too watery. After boiling again, stir the bottom of the pot to avoid sticking. Turn to low heat and simmer for 1 hour. Do not cover the pot during simmering to avoid overflowing.

After 1 hour, the rice has been completely popped, and the rice porridge is very soft and smooth. At this time, add shredded ginger and preserved eggs, mix well with a spoon, and cook for 5 minutes to allow the preserved eggs and porridge to evenly blend. .

Dig up a spoonful of rice porridge, add 2 grams of salt, 2 grams of pepper, 2 grams of chicken essence, then pour in a little cooking wine, stir the seasoning evenly and then pour it back into the pot. If the seasoning is added directly to the pot, It is easy to condense into lumps and cause uneven salt taste.

Finally, add the shredded pork to keep the meat fresh and tender. Cook until the shredded pork takes shape and changes color, then turn off the heat. Sprinkle in chopped green onion to garnish before serving. A fragrant, glutinous and smooth preserved egg and lean meat porridge is ready. alright.

Shredded chicken and millet porridge is light and nourishing for the stomach. It is simple to make, especially a bowl in the morning. It is nutritious and delicious, warms the stomach and body.

1. Prepare an appropriate amount of fresh celery, pick some tender celery leaves and wash them in a basin.

Prepare a little millet and soak it in water in advance. It will be easier to cook after soaking for a while.

Chop a little minced ginger, chopped green onion, diced carrots, and shredded chicken and set aside.

2. Heat the oil in the pot. When the oil is hot, add the shredded chicken and stir-fry until the shredded chicken turns white. Add the prepared onion, ginger and carrot cubes and stir-fry until the onion and ginger aroma is released. Add Bring an appropriate amount of water to a boil over medium heat and then reduce to a low heat. Pour in the soaked millet. When the water boils again, remove the foam from the pot.

Cook over low heat for 10 minutes until the millet becomes soft. Add 4 grams of salt and 2 grams of chicken powder to taste. As the cooking time increases, the millet porridge will slowly cook until it becomes thick. At this time, use a spoon to stir to prevent the bottom from getting mushy. Add the prepared celery leaves and stir evenly before serving. A light and stomach-friendly chicken shredded millet porridge is ready.