Materials: 1 lean meat (pork tendon meat is best), 2 eggs (lead-free eggs, one is healthier, the second lime flavor is not so big), ginger 1, water enough, oil and salt in moderation.
Methods:
(1) The water for the porridge should be brought to a full boil before putting down the ingredients: put a lot of water in a large soup pot, bring it to a boil, and then put down the ingredients. When the water boils again, put down the marinated rice and a chopped egg, and this first chopped egg under the porridge and rice with the cooking, the egg will melt and blend into the flavor of the porridge;
(2) first big fire, then small fire, the fire should be enough: the water boiled, under the material, first big fire to cook for 20 minutes, then turn to small fire to cook for an hour, the fire is enough, the porridge will be soft and flavorful and easy to digest;
(3) the texture of the porridge: the porridge should be cooked in a large pot, then put down the ingredients, then turn to small fire to cook for an hour, the fire is enough to cook the porridge. The texture of the congee: after cooking for 1 hour on low heat, chop the second egg and put it in the congee, cook for the last half hour, then turn off the heat. The second egg is added to the porridge half an hour before the fire is turned off, half an hour will be the second egg can be cooked without lime flavor.
2, vegetables and fish congee
Materials: fish white meat
-30 grams, vegetables 1, soy sauce - a number of rice - 1/4 bowl
Methods:
(1) pick the fish bones, fish meat stewed.
(2) Pour rice, broth and fish meat into the pot and cook together.
(3) Pour green spinach into the pot and cook together.
(4) Add soy sauce to taste and cook until thickened.
3, chicken thighs and mushrooms porridge
Materials: 200 grams of chicken thighs, 20 grams of mushrooms
Practice:
1: wash the rice, put it into a pot, add 2,000 grams of water, bring it to a boil, and then make porridge over a low fire
2: chicken thighs, mushrooms into another pot, add ginger and water, bring it to a boil and then cook over a low fire.
3: Pour the stewed chicken thighs and mushrooms into the congee pot, cook over moderate heat for a while, then season with chopped green onion, salt, pepper and cooked oil and sprinkle with chopped parsley. According to personal preferences and habits, can not add parsley.
4, egg and spinach porridge
Raw materials: eggs - 1/2, carrots - 1/5, spinach - 1, rice - 1/4 bowl, broth - 1/2 cup, salt - a number of
Method:
(1) carrots and spinach stewed and chopped.
(2) Pour rice, broth and chopped carrots and spinach into a pot and cook together.
(3) When it comes to a boil, add the mashed egg paste and whisk, add salt to taste.
5, straw mushroom fish congee
Materials: 1 bowl of porridge, 200 grams of fish, straw mushrooms 50 grams, green vegetables, green onions, ginger moderate
Seasoning A: 1 cup of broth B: salt, monosodium glutamate 1/2 tsp. each, 1/4 tsp. of sesame oil
Practice:
1. Cod clean, cut rectangular slices, straw mushrooms, green beans blanching water through the water. The first thing you need to do is to get rid of it.
2. pot pour seasoning A boiled, down into the ginger, straw mushrooms slightly cooked, add thick porridge boiled, then add the fish slices cooked, and finally add seasoning B regulator evenly, under the green beans, sprinkle the end of the green onion can be
6, cauliflower and lean pork porridge
Raw materials: cauliflower, lean pork
50 grams of each
100 grams of rice
Accessories: salt, green onion, ginger in moderation
Supplementary: salt, green onion, ginger in moderation
Supplementary: salt, green onion, ginger in moderation
Practice:
1. yellow cauliflower washed, lean meat sliced spare.
2. Ginger, rice, cauliflower together into the boiling water, with the cooking into the porridge, and then into the green onions, meat, meat will be cooked when adding salt seasoning can be.
7, . Pangolin soybean porridge
Materials: 1 cup of rice, 50 grams of soybeans, 12 cups of water, pangolin (canned) 100 grams, peas, green onions and ginger moderate
Practice:
1. rice soaked in 30 minutes, soybeans soaked for 12 hours to blanch in boiling water to remove the smell of beans, peas blanch through the blanching water can be.
2. pot camel machine into the rice, soybeans, water, on the high heat to boil, turn on the low heat and cook for 1 hour, to be thickened when the porridge into the pangolin pea grains and seasonings and mix well, sprinkle onion ginger can be.
8, rice porridge mud
Raw materials: 50 grams of rice, egg yolk puree a little
Practice:
1. rice, add the right amount of water, put into a small pot, with a slight fire to cook until the porridge.
2. Strain off the coarse residue, add the mashed egg yolk and mix well.
9, raw rolling flower crab porridge
Raw materials: flower crab 2, 40 grams of rice.
Accessories: 5 grams of ginger, 5 grams of green onion, 2 grams of salt, 1 gram of chicken essence, 5 grams of sesame oil.
Practice:
1. Wash the flower crab, cut open the shell and chopped; wash the rice and spare.
2. casserole in the fire, the ratio of 2:8 into the rice and water, large fire boil after turning to a small fire to continue to simmer.
3. Boil until the rice is soft and rotten, put in the prepared flower crab, ginger and continue to boil, boil until the rice porridge, add salt, chicken essence and mix well, drizzle with a little sesame oil, sprinkle with green onions can be.
10, Scholar and the first congee
Raw materials: pork, pork liver, pork sausage, pork waist, pork belly 50 grams each, rice, 1 stick of oil.
Accessories: ginger, green onion, green onion, coriander, salt a little.
Practice:
1. Pork, pork liver, pork sausage, pork waist, pork belly, wash and spare, cut the doughnut into pieces, pork, pork liver, pork waist diced and spare, rice washed.
2. Take a deep pot to add the amount of water that can cover the pasta and pork belly to boil until rolling, put the pork belly, pasta and ginger, green onion cooking for about 1 hour to soften and then drain, cut the pasta, pork belly cut into thin strips and standby.
3. Boil the rice with water, and then change to a small fire. Add salt and the rest of the ingredients (except for the fritters) and cook, then add the fritter segments, cilantro and scallions before serving.
11, smoked meat and cabbage porridge
Ingredients: 1 bowl of porridge; 50 grams of celery; 100 grams of smoked meat; green onion; 200 grams of cabbage
Seasoning: A: 2 tablespoons of vegetable oil; Shaojiao 1 tablespoon B: 1 cup of broth; 1/3 tsp. salt; 1/2 tsp. monosodium glutamate; a pinch of pepper
Practice:
1. Heat the pan, add the bacon and Seasoning A, and fry until golden red and cooked through, then remove from the pan and reserve for later use.
2. Wash the cabbage, cut into sections, blanch and drain, and choose and clean the celery, chopped.
3. Pour the pot into the thick porridge, on the fire boiling add bacon, cabbage, celery and seasoning B stirring can be out of the pot, sprinkled with chopped green onions.
12, radish and ham porridge
Ingredients: white radish 1/4 small; porridge 1 bowl; beef 100 grams Seasoning:
3 cups of broth, pepper 1/4 tsp; chicken powder 1/2 tsp
Methods:
1, white radish cleaned and peeled and cut into rectangular slices, and then cut across the middle of the sandwich knife blade; ham sliced thinly sandwiched between the radish. in the center of the radish.
2. Put the stock and pepper in the pot, put the radish and beef and cook for 20 minutes, add the gruel and then add chicken powder to it
13. Mushroom and chicken porridge
Ingredients: 1 bowl of gruel