1. Preserved egg lean porridge
Ingredients: lean meat 100g, 2 preserved eggs, 50g rice, salt 1 tsp, starch 1 tsp, appropriate amount of ginger and appropriate amount of onion.
Exercise:
1. Wash the rice and soak it for about 2-3 hours in advance.
2. Shred lean meat, grab it evenly with a little salt and starch, and marinate for 10 minute.
3. Dice preserved eggs, shred ginger and mince onions.
4. Put enough water in the casserole, bring it to a boil, then add the soaked rice, bring it to a boil, and simmer for half an hour.
5. Then add shredded lean meat, preserved eggs and a little shredded ginger, continue to simmer for about half an hour, and stir with a spoon until it is sticky and delicious.
6. Add chopped green onion before cooking.
2. Xihu beef soup
Ingredients: beef tenderloin 100g, five mushrooms, one egg white, one tablespoon of soy sauce, one tablespoon of cooking wine, one tablespoon of sesame oil, salt, pepper and ginger, and one tablespoon of starch and coriander.
Exercise:
1. Chop beef tenderloin, add a tablespoon of soy sauce and a little salt, mix well and marinate for 10 minute.
2. Chop mushrooms and parsley. Ginger is ground, half of it is mixed with beef, and the other half is kept.
3. Boil water in the pot, add beef and mushrooms to break up, and add a tablespoon of cooking wine. Leave the fire and turn it off at once.
4. Filter out the cooked beef with a strainer, rinse it with water and drain it for later use.
5. Add beef, mushrooms and Jiang Mo to the cold water.
6. Bring the fire to the boil and add salt and pepper. Pour in water starch and stir well.
7. Stir the egg white thoroughly, pour the egg liquid down along the chopsticks and pour it into a circle in the pot. Turn off the fire.
8. Stir with chopsticks, sprinkle with coriander and drizzle with sesame oil.
3. Chaoshan seafood porridge
Ingredients: 50g rice, half a bag of Chaoshan pickles, scallop 15, 2 celery, 20 fresh shrimps and shallots 1 root.
Exercise:
1. Rinse scallops with clean water and soak them in warm water for 2 hours. Do not pour out the soaked water.
2. Chaoshan pickles, soaked in light salt water for half an hour, cut into small grains.
Wash the rice and soak it in water for half an hour.
4. Wash the fresh shrimp with clear water, and remove the head and shrimp line for later use.
5. Wash celery and cut it into 5 mm long particles.
6. Pour the water soaked in scallops into the pot and make up the water. After the water is boiled, add scallops and cook for 3 minutes.
7. After the scallops are cooked, take them out and chop them with a knife.
8. Pour the soaked rice into the water where the scallops are boiled, and cook for 10 minute, then pour the chopped scallops, shrimps and Chaozhou pickles, and continue to cook for 10 minute.
9. Then add the chopped celery and cook for 3 minutes. Add the chives before taking out.
4. Porridge with sliced chicken and mushrooms
Ingredients: rice 100g, chicken breast 100g, mushroom 80g, lettuce 20g, egg white 1, salt, chicken essence, pepper, sesame oil, starch, cooking wine.
Exercise:
1. Taomi; Wash mushrooms and slice them; Wash chicken and slice it; Wash and shred lettuce.
2. Add egg white, starch and cooking wine to the cut chicken, grab well and marinate for 5 minutes.
3. Put the rice in the pressure cooker, add water to boil, and turn to low heat for 20 minutes.
4. Then put the chopped mushrooms into the porridge, put the pickled shredded chicken into the porridge, slide it open, and cook for another 3 minutes.
5. Finally, add shredded lettuce and turn off the heat. Add salt, sesame oil, chicken essence and pepper and mix well.
5. Ham and salted egg porridge
Ingredients: cooked salted egg yolk (four), lean ham meat (moderate amount), Thai fragrant rice (one bowl), and broth (one bowl).
Exercise:
1. Four cooked salted egg yolks are crushed with the back of a spoon, thin ham meat is cut into filaments, a bowl of Thai fragrant rice and a bowl of broth (bone soup or chicken soup can be used).
2. Wash the rice, pour it into the casserole, add the broth, half a pot of water, add the shredded ham and mix well.
3. After the fire boils, add salted egg yolk and stir fry, then turn to low heat, hold the lid with two chopsticks, cook for 15-20 minutes, open the lid every 5 minutes, and shovel it with a spoon to avoid burning the bottom of the pot.
4. Cook until the porridge becomes even and sticky, add appropriate amount of chicken essence and white pepper to taste, then turn off the heat and sprinkle with chopped green onion.
6. Chinese cabbage, bamboo shoots and diced porridge
Ingredients: rice (100g), bamboo shoots (2 small roots), sauerkraut (200g), concentrated broth (1-2 strips).
Exercise:
1. Wash the rice and soak it in clear water for 2 hours.
2. Pour the soaked rice and water into the pot, add water as appropriate, add ginger slices, and cook porridge with less oil.
3. Peel the bamboo shoots, cut them into pieces, and blanch them to remove excess oxalic acid.
4. In another wok, add a little oil, saute the shallot Jiang Mo and stir-fry the washed cabbage.
5. Then pour in the diced bamboo shoots and stir fry together. Finally, add a little salt and chicken essence to taste and serve.
6. After the porridge is sticky, add concentrated broth, stir well, simmer for 5 minutes, and turn off the heat.
7. Finally, put it in a bowl, add diced cabbage and bamboo shoots cut in advance, pour sesame oil on it and sprinkle with a little chopped green onion.
7. Carrot salty porridge
Ingredients: japonica rice100g, carrot150g, salt 2g, sesame oil 3g.
Exercise:
1. Wash carrots and dice them.
2. Wash the japonica rice, soak it for half an hour, take it out and drain it for later use.
3. Add about 1000 ml of cold water to the pot, put the japonica rice into it, add carrots after the fire is boiled, and then cook it into porridge with low fire.
4. Add salt to taste, simmer for a while, pour sesame oil, and serve.
8. Sashimi porridge
Ingredients: soft-shelled turtle, egg white, salt, white pepper, shredded ginger, chopped green onion, cooking wine, salt, chicken powder and sesame oil.
Exercise:
1. Slice snapper, marinate with egg white, salt and white pepper for later use.
2. Shredded ginger and chopped onions.
3. Cook rice porridge first.
4. When the porridge is almost ready, add shredded ginger, cooking wine, salt and chicken powder, then cut into fish slices and boil.
5. Sprinkle with sesame oil, sprinkle with chopped green onion and white pepper, and the delicious and tender sashimi porridge will be ready!
9. Desktop salty porridge
Ingredients: 2 ounces of dried mushrooms, white powder 1 tsp, a little salad oil, 2 ounces of lean pork, 6 cups of water, 3 cups of rice, a little celery, a little red onion, a little coriander, a little chopped green onion, a little salt, a little chicken powder, a little pepper and a little sesame oil.
Exercise:
1. Soak the mushrooms in cold water until they are soft, remove the pedicels and pour out the water. After washing with 1 teaspoon of white powder, pour out the white powder and dirt dissolved in water, squeeze the mushrooms dry, take out the slices, and mix with a little salad oil for later use.
2. Take a deep pot, add 6 cups of water, 3 cups of white rice, minced meat, mushrooms and simmer for 1 5 minutes, then add all seasonings and mix well. Put celery and onion before cooking, then add coriander and chopped green onion.
10. Vegetable bacon porridge
Ingredients: vegetables, bacon, half a bowl of rice.
Exercise:
1. Break vegetables, wash them, drain them, and chop them up for later use.
2. The bacon is soaked in warm water and diced. 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.
3. Stir the dishes a few times, pour the washed rice after the dishes are flat.
4. Add water, add two teaspoons of salt, heat it to boiling with high 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.
Cook for 20 minutes, so you can turn off the heat and eat.