Raw material formula
500g of rice, 500g of ribs, 75g of lard, 0/50m of refined salt/kloc, 0/5g of monosodium glutamate/kloc, 3g of sesame oil, 3g of pepper and 3g of coriander.
manufacturing method
1. Wash rice, wash ribs, cut into small pieces, blanch in a boiling water pot, and decontaminate. Soak peanuts in hot water for 20 minutes and peel off the red color.
2. Set the pot on fire, put 4 ~ 4.5kg of clean water, add rice, spareribs and peanuts, bring to a boil with high fire, and cook for 1.5 ~ 2 hours on medium and small fire until the rice is rotten into porridge and the crispy peanuts are cooked, add salt, monosodium glutamate and lard, and stir evenly. 3. When eating, divide the porridge into bowls, pour some sesame oil into each bowl, sprinkle with pepper and a little parsley.
Product characteristics
The porridge is fresh and thick, the ribs are crisp, the peanuts are fragrant, and the taste is excellent. Porridge is thick and fresh, and ribs are crisp and fragrant. Pork ribs are rich in calcium, which has the functions of tonifying kidney, benefiting qi and strengthening body. They are suitable for pregnant women, and can strengthen the body and eliminate diseases. Detailed explanation of the practice of brown rice ribs porridge
Food and efficacy: the first-class staple food
Taste: salty and delicious. Technology: boiling
Materials for making brown rice sparerib porridge:
Ingredients: brown rice100g, pork chops (ribs) 200g.
Seasoning: 5g of ginger and 2g of salt.
Teach you how to make brown rice ribs porridge, and how to make brown rice ribs porridge is delicious 1. Wash the ribs, blanch them in boiling water, take them out and rinse them;
2. Wash brown rice and soak it in cold water;
3. Put brown rice, ribs and ginger slices into a pot, add about 2000 ml of cold water, and boil them with high fire first;
4. Cook on low heat for 45 minutes;
5. When the rotten meat is cooked, add salt and stir well, and you can eat it.
The practice of preserved egg ribs porridge was introduced in detail.
Cooking and efficacy: children's recipes, teenagers' recipes, educational and nourishing recipes, anemia recipes.
Taste: salty and delicious. Technology: boiling
Materials for making preserved egg sparerib porridge:
Ingredients: japonica rice 150g, ribs (big ribs) 500g.
Accessories: preserved egg (duck egg) 80g, raw peanut 100g, Chinese cabbage 100g.
Seasoning: 5g of onion and 2g of salt.
Teach you how to make preserved egg sparerib porridge. Preserved egg sparerib porridge is delicious.
1. Chop the spareribs into small pieces after washing and marinate them with salt 1 hour.
2. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain it.
3. Wash peanuts and soak them in cold water; Wash and dice kohlrabi.
4. Add about 2000 ml of cold water to the pot. After the fire is boiled, add the ribs. After boiling again, put the japonica rice and peanuts into the pot and cook together.
5. Peel the preserved eggs, wash them and cut them into pieces. When the porridge is cooked with low heat, add kohlrabi, chopped green onion and salt, and cook for a while.
Pie-food phase grams:
Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."
Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar.
Peanut kernel (raw): For people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it will easily lead to diarrhea.