2. Wash the rice, put it in a casserole, pour in a proper amount of water, open the lid after the fire boils, and turn to medium and small fire for cooking. The time depends on the firepower and the amount of porridge. This pot took about 15 minutes. 3. At the same time of cooking porridge, chop the pigeons into small pieces; Chop coriander and set aside. 4. Add a proper amount of oil to the pot and burn it to 50% heat. Add pigeon meat and stir-fry until it becomes discolored, then turn off the fire; After rice congee is cooked, put the pigeon meat into the casserole and keep the lid open to continue cooking. 5. Add ginger slices, keep the fire at boiling level, and stir in the same direction with a spoon for more than 10 minutes until the rice is cooked into crystal clear catkins.
6. At this time, you can add pepper to taste; Then add chicken essence, stir well and turn off the heat. 7. Finally, add chopped parsley and you're done. Second, squab glutinous rice porridge: the material for squab glutinous rice porridge. Ingredients: glutinous rice150g squab1200g. Seasoning: 6 grams of green onion, 4 grams of ginger, 2 grams of salt, 2 grams of monosodium glutamate and 2 grams of cooking wine 10 gram. Glutinous rice porridge method for squab: 1. Wash glutinous rice, soak it in cold water for two or three hours, take it out and drain.
2. Rinse the clean squab, put it in a boiling pot and take it out. 3. Wash the onion and ginger and cut them into sections and pieces for later use. 4 Put cold water and squab into the pot, add onion, ginger slices and cooking wine, and boil it with high heat first. 5 Switch to low heat and cook until the soup is thick and the chicken is rotten. 6 Remove the squab, and remove the onion and ginger slices. 7 Add glutinous rice, boil over high heat, then turn to low heat, and continue to cook until porridge is finished. 8. Tear down the chicken, put it into the porridge, adjust the taste with salt and monosodium glutamate, and serve it.
Third, pigeon porridge. 1. material; 2. Add appropriate amount of water to cook porridge after rice elutriation; 3. Soak mushrooms and scallops respectively; 4. Cut the soaked mushrooms into small pieces, and crush the scallops; Chopped onion and ginger; 5. Pigeons are washed and chopped into small pieces; 6. Add some oil to the wok, heat it, pour in pigeons and stir-fry to change color, and add a little cooking wine; 7. Add mushrooms and scallops and stir-fry a few times; 8. After the porridge is cooked, add the fried pigeon meat and Jiang Mo, and continue cooking without cover for about ten minutes; Constant stirring can make porridge thick; 9. After cooking, add a little salt and pepper to taste and sprinkle with chopped green onion.