Porridge with green vegetables and bacon
material
Vegetables, bacon, half a bowl of rice
working methods
Step 1: break the vegetables, wash them, drain the water, and chop them for later use.
Step 2: Soak the bacon in warm water and dice it. Heat the base oil in the pan, pour in the bacon and stir fry a few times. If there is no bacon, you can buy some bacon or sausage instead.
Step 3: Stir-fry the vegetables for a few times, then pour in the washed rice after the vegetables have faded.
Step 4: add clean water, add two teaspoons of salt, heat it to boiling with strong fire, and then change it to low heat. Put a spoon (change the direction of cooking to prevent the pot from overflowing), then cover it and leave a gap of 2 cm wide.
Step 5: Cook for 20 minutes, so you can turn off the fire and eat. Simple vegetable porridge is sometimes more fragrant than big fish and big meat. If it tastes bad, try to make it. Believe me, there is nothing wrong.
Lean meat porridge
material
Northeast pearl rice (round) half bowl, minced pork 80g, preserved eggs 1 piece, ginger, onion and coriander.
working methods
1, first wash rice, then soak it, I let it soak for 4 hours;
2, put water in the pot, I put 5 bowls, put minced meat and ginger in cold water, wait for the minced meat to be put away, and knead it by hand;
3, water bubbles rice. After the pot is boiled again, turn down the heat until the rice grains are soft and rotten;
4. Add the cut preserved eggs and add salt to taste;
5. Put chopped green onion and coriander and turn off the heat.
Cuttlefish bone lean meat porridge
Cuttlefish bone can promote the elimination of ulcer inflammation, prevent bleeding and relieve local pain. It can be used as an analgesic formula for anticancer diet.
material
Cuttlefish bone 15g, tangerine peel 10g, lean pork 50g and rice 100g.
working methods
1, clean and chop lean meat; Put cuttlefish bone and Pericarpium Citri Tangerinae into a casserole, add appropriate amount of water, boil, remove residue and get juice.
2. After washing rice, pour it into the pot, add appropriate amount of water, and then add minced meat to cook together. After the porridge is cooked, pour in the medicinal juice and cook it for two or three times.
Pork floss preserved egg porridge
material
Ingredients of porridge: lean meat 1 block (trotters tendon is the best) and 2 preserved eggs (lead-free preserved eggs).
Ginger 1, enough water, oil and salt.
working methods
1. Pick rice: It is best to use northeast rice for porridge, and it is round and short in pearl rice. The porridge cooked is particularly soft.
2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1 half a teaspoon 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 volatilize in the process of cooking porridge, which will make the rice cotton rotten, so it is not greasy.
3. Porridge meat should be blanched with boiling water to remove fishy smell, or pickled: lean meat or pickled lean meat should be used for porridge, and a whole piece of meat should not be cut (I usually use a piece of pork about the size of a palm, 1 ~ 2 cm thick, and pork trotters taste better if conditions permit). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: clean a piece of pork, dry it, sprinkle 2 ~ 3 teaspoons of salt on the meat, and marinate it in the refrigerator for more than 12 hours before it can be tasted.
4. The water for cooking porridge should be fully boiled before putting the materials: put a lot of water in the big soup pot, and then put the materials after boiling. Put the meat and ginger slices first, don't turn down the heat. Put the meat in boiling water, the outside part is cooked, and it will be hard when heated. Seal the gravy inside, so that the porridge meat is not difficult to eat after cooking. Then when the water boils again, salted rice and a chopped preserved egg, the first preserved egg is chopped and cooked with rice, and the preserved egg will melt and blend into the taste of porridge.
5. First big fire, then small fire, and the heat should be sufficient: when the water boils, after adding ingredients, cook for 20 minutes, and then turn to small fire 1.5 hours. When the heat is sufficient, the porridge will be soft and glutinous and easy to digest.
6. Texture treatment of porridge: After cooking on low fire for 65,438+0.5 hours, chop the second preserved egg, remove the cooked lean meat from the porridge, shred it with chopsticks, put it back in the porridge with the second preserved egg, cook for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when you eat porridge. The meat has a certain flavor because it has been cooked, and it is especially delicious after being shredded.