Raw materials: rice, pork tenderloin, spinach, carrots, olive oil, chicken powder, salt.
Practice steps:
Step 1, rice washed, soaked in warm water for half an hour in advance.
Step 2, wash the green vegetables, carrots cut into julienne strips, spinach stalks cut into small pieces, vegetable leaves cut into small pieces.
Step 3, the tenderloin first blanched, with chopsticks Zha no blood when, fish out and let cool, cut into julienne with the grain. The original broth of the cooking meat over high heat to remove the foam, leaving a small bowl of congee.
Step 4, carrots, spinach stalks are also slightly blanched, cast cool, with a pot of hot water, the spinach leaves are also hot.
Step 5, soak the rice into the pot, add the original broth to cook the meat, and then add enough hot water, when the water boils, add the shredded meat, stir well. Change to low heat and simmer.
Step 6, the porridge cooked to a slightly thicker, and then into the shredded carrots, spinach stalks, add the right amount of salt, stir well.
Step 7: When the porridge is thickened, add l tablespoon of olive oil, and spinach leaves. Half a spoonful of chicken powder, stir well.
Step 8, when the rice grains loose, porridge viscous, a pot of nutritious, green vegetables and meat porridge on the simmering good.
Step 9, the flavor is very good!
Tips:
Pre-soak rice porridge glutinous easy to cook, with hot water under the pot, the porridge will taste better. The original soup for cooking meat can increase the aroma, blanching of green vegetables is to remove the bitter taste of the vegetables, the color will be better after casting cool. After the congee is boiled, remove the foam a few times, after the congee is slightly thickened, use a spoon to stir along the bottom of the pot a few times to prevent paste. According to their own favorite greens feel free to add, the process is the same.