What is good for breakfast? Some people like to eat cake, some like to eat milk, but all of them will have porridge or soy milk. So porridge, is one of the breakfast that most of us like. The main reason is that the nutritional value of porridge can be very high, and in the morning, we all like to eat a list of nutritious, so porridge is a very good choice. Moreover, homemade breakfast can be clean and nutritious it. Before making congee, it is important to know that the congee is still salty. So, it's best to make the porridge salty when you make it. Buy two big bones in the supermarket, stew a pot of soup, divided into small portions into a plastic bag, in the refrigerator. Then tear off the lean meat from the bones, so you can make delicious and nutritious green vegetables and lean meat porridge.

Ingredients

Pick the bones of the meat a packet of bok choy 100g rice three grated carrots a little bit of corn kernels a little bit of ginger a little bit of broth a bowl of salt two teaspoons of pepper a teaspoon

Methods/Steps

1 Prepare the so ingredients

2 Boil the soup of the fan bone.

3Pick off the meat from the scallop bone.

4Wash the rice, add two bowls of water and a bowl of stock and boil. Add the minced meat and ginger puree. Cook until thickened.

5 Add the corn and carrots, salt and pepper. Stir well and bring to a boil.

6Unplug the rice cooker and add the bok choy and stir well.

Congee is a food that has a history of nearly 4,000 years in China. Since the beginning of written records, the figure of porridge has always appeared in a variety of documentary records, along with the flow of time, slowly walk through the long river of history.

The text about porridge, the earliest in the book of Zhou: Huang Di began to cook the grain for porridge.

Chinese porridge in 4,000 years ago, mainly for food, 2,500 years ago for medicinal purposes, the "Records of the Grand Historian" magpie Cangong biography contains the Western Han Dynasty famous doctor Chun Yuyi (Cangong) with the "fire Qi porridge" to cure the King of Qi disease; the Han Dynasty, the medical saint Zhang Zhongjing, "the theory of typhoid fever," said: Gui Zhi Tang, service has been a moment to sip a hot porridge more than a liter to help the medicine is a powerful example. The first time I saw this is when I was a young man and I had to go to the hospital for a few days.

Entering the Middle Ages, the function of porridge is "edible", "medicinal" highly integrated into the "health" level with humanistic colors.

Song dynasty Su Dongpo has a book posting said: night hunger, Wu Zi wild advice to eat white porridge, cloud can push the new, diaphragm benefit stomach. Porridge is both fast and beautiful, porridge after a sleep, wonderful. Lu You, a famous poet of the Southern Song Dynasty, wrote a poem entitled "Congee Food": "The world is learning to live long years, do not realize that the long years in the present, I get the Wanyuanqiu easy method, only to eat congee to the immortals." Thus, the world's understanding of porridge to a new realm.

From this, we can see that the relationship between porridge and the Chinese people, just like porridge itself, thick and sticky and dense, together; porridge as a traditional food, in the hearts of the Chinese people's status is more than any other nation in the world.

Of course, you can cook congee without bone broth, just use the usual water is also possible. It's just that the nutrition or flavor will be compromised. But if only occasionally porridge to drink, it is not necessary, if there is a large family of friends, it is perfectly fine. Such delicious and nutritious food, who can not love it?