Materials

Dried Clams Some

White Mushrooms Some

Crabmeat Mushrooms Some

Practice

1, add water and dried clams to simmer over low heat for roughly 20 minutes.

2: Add white mushrooms and crabmeat mushrooms and bring to a boil over high heat.

3. Cook for a while and serve.

Practice 2,

Ingredients

100 grams of rice, 10 dried clams, chicken breasts, lead-free leather eggs, carrots, salt, cooking oil, white pepper, parsley

Practice

1. The rice is put into the grinding cup of a food processor, and then ground into granular grains

3. Pour the ground rice into a bowl, add 1/8 teaspoon of salt

4. Drizzle in 2-3 drops of cooking oil

5.

7. For the dried clams and chicken breasts (which were also prepared on the first night), soak the dried clams in water to soften them, scrub them a few times to clean them of any sediment that may be on the surface, and then soak them in water and put them in the freezer

8. Slice the chicken breasts with a knife and cut them into thin slices

9. Add a small amount of white pepper powder

11. Add 1/2 teaspoon of the homemade pepper water

12. Put enough water into a casserole dish and bring to a boil over high heat.

2. Remove the small bowl with crushed rice grains from the refrigerator freezer and pour the rice grains into the pot.

3. Add the dried clams.

4. Stir the ingredients several times in one direction with a spoon.

5. Start simmering on high heat.

6. Cook until the water boils again and foam floats up from the top, skimming it off with a spoon.

7. Turn the heat down and continue to simmer.

8. During this period, keep stirring the ingredients with a spoon in one direction.

9. Cook until about 15 minutes or so, until the rice grains are soft and the soup is thick.

Cooking process of shredded chicken skin egg congee:

1. Peel the shell of lead-free skin egg into a bowl, and use a small spoon to crush and divide the skin egg.

2. Split the skin egg into suitable size of puree dices.

3. Pour the crushed egg into the pot.

4. Stir with a spoon and cook over high heat until the pot boils.

5. Pour the battered shredded chicken into the pot.

6. Immediately score the shredded chicken with chopsticks.

7. Wash and peel the carrots, cut them into julienne strips and then into small dice.

8. Put the diced carrots into the pot.

9. Add 1/8 teaspoon of salt to taste.

10. Sprinkle in the appropriate amount of white pepper.

11. Wash and chop the cilantro.

12. Cilantro into the pot, stirring well can be, the whole process of about 5 minutes or so can be.

Tips

1. Rice should not be washed several times or rubbed by hand, but only once with water.

2. Stir the rice grains according to your own preferences, like a little bigger rice grain, beat a little shorter, like a little smaller rice grain, beat a little longer.

3. The rice grains are marinated in salt, cooking oil and water, which penetrate into the rice and accelerate the boiling process.

4. Marinated rice into the refrigerator freezer overnight, can also be prompted to boil the process of accelerating the rice rotten. Because the starch is cracked during the freezing process, the rice can be heated to speed up the cooking process and make the rice soft.

5. dried clams after soaking soft must be repeatedly cleaned to get rid of sediment, otherwise cooked congee to eat dried clams when the texture will be sandy, eat into the belly of all the sediment.

6. Chicken breasts in advance of the batter marinade, can make the cooked shredded meat soft and tender, the taste is not firewood.

7. Cooking rice porridge at the bottom of the water must be boiled and then under the rice grains, rice into the pot should be stirred in one direction with a spoon of the ingredients a few times, which can prevent the rice grains in the process of simmering viscous pot, but also to ensure that the porridge is cooked smooth and thick.

8. Cooking rice congee base can be used instead of water, if there is no broth, add a little shrimp, dried clams, scallops and other ingredients with fresh flavor to increase the flavor of the porridge.

9. Based on the above 7 and 8 steps to cook a good white congee base, is universal, and then add other ingredients can be simmered to produce a different flavor of vegetable congee, seafood congee or meat congee. The cooking time depends on the size of the rice grains you beat and the softness of the porridge you prefer.

10. When dividing the eggs, don't cut them with a knife, just crush them with a spoon, the eggs themselves are soft and the crushing process is easy.

11. If you use a knife to cut the eggs, you can boil the eggs in a pot of water for a few minutes, peel the skin and then use a knife to cut or use cotton thread to cut the eggs into the required dices, so that the eggs are boiled for a while, and then cut the knife is not easy to stick to the knife, and cut out of the dices of the eggs is also very beautiful.

12. eggs in the bottom of the congee boiled before putting, into the pot do not cook for a long time, because the eggs in the process of crushing, eggs inside the core of the mud has been crushed, into the pot when the heat will be immediately sent out the flavor of the congee melted; cook to a long time, will make the bottom of the congee muddy, the eggs of the clear flavor fade.

13. Chicken breasts are marinated in batter, which locks in the water inside and makes the meat tender, so it doesn't need to be cooked for a long time after it is added to the pot