When we cook porridge now, there is no shortage of ingredients. Boiling noodles in the porridge is indeed a bit unsightly. In recent years, the noodles have been gradually removed. Every year during the Laba Festival, Sister Crab cooks porridge. We have to cook a different pot of Laba porridge, sometimes it is seafood porridge, sometimes it is multi-grain porridge, and occasionally we will copy a pot of Mom's version of noodle Laba porridge, some are sweet and some are salty, and enjoy various flavors of food in the name of the festival.

Beef Salty Laba Porridge

Ingredients required: rice, purple rice, red beans, mung beans, chickpeas, soybeans, millet, beef, coriander, salt, mushroom powder, sesame oil , cooking oil, light soy sauce, white pepper.

Steps:

Prepare various beans. There are no soybeans on the plate and will be added later. If you have time, you can soak soybeans, chickpeas, red beans and mung beans in advance. hair. Cooking porridge saves time. For busy migrant workers, sometimes you may forget to prepare the ingredients. This is normal. You can cook porridge without soaking. You need to use a pressure cooker.

Wash all kinds of beans and rice and set aside. The amount of various beans is about 30 grams, which is the material for porridge for four people.

Put the washed ingredients into the pressure cooker and start the multi-grain porridge. The cooking of the porridge is left to the pressure cooker. There is no need to watch or watch. Just open the pot and use it directly. We are cooking meat porridge today, and the next step is also very important.

While the porridge is cooking, we prepare the meat. Remove the tendons and membrane from the lean beef, cut it into small pieces, put it into a meat grinder, and beat it into a fine meat filling for later use.

For the beaten meat filling, add light soy sauce, salt and white pepper and mix evenly. Mix thoroughly and then drizzle some cooking oil and mix evenly. The oil has two uses. One is to make the meat filling taste better. It is more tender, and secondly, the meat filling with oil will not turn into big lumps when cooked in the pot. Also prepare a handful of coriander, chopped and set aside.

After the porridge in the pressure cooker is cooked, pour it into the soup pot, put it on the fire and bring it to a boil. Add the previously prepared meat filling to the pot and bring it to a boil.

Add salt, mushroom powder, chopped coriander and sesame oil, and the fragrant multigrain meat porridge is ready. Isn't it very simple? In the same way, we can use a pressure cooker to cook white porridge base. It is very good to roll some minced meat or fish fillets when eating. Traditional slow cooking is also very good, but we are all busy and need a faster and more convenient method. If you like it, try it too.

A few more words:

When cooking multigrain porridge, some ingredients like beans need to be soaked in advance. Soaked beans save time when cooking porridge.

If you only want to cook white porridge, you can wash the rice and put it in the refrigerator to freeze, then take it out to cook. You can also cook it quickly until it becomes sticky.

The consistency of the porridge must be just right to be delicious, because the rice we use is different and the amount of beans is also different. You need to know the specific proportion you need. You will know after trying it once. If you have a kitchen scale at home, weigh it the first time you make it, so you can have a standard. Kitchen veterans often rely on experience, and they will be beautiful just by scratching.