Many people like to eat preserved egg lean porridge, which is delicious and nutritious. Many people have made it by themselves, but is it correct? Incorrect practices will affect the taste and reduce the nutrition!

Raw materials:

A little rice, a little lean pork, a preserved egg, a little lettuce and a little chives (don't ask me what the right amount is).

Production method:

Wash the rice with water and put it into the pot. Add a lot of water to the pot to boil, and the method of boiling porridge is more important, which I will talk about in detail later.

Slice the lean pork and scratch it with starch. (Because if you put raw pork in porridge directly, the pork will be very old in the end.

No taste. So first grab it with starch, and then fry it in the oil pan. (Don't ask me how many times) Stir-fry until it changes color.

Yes, about 8 mature, spare (spare, understand).

Preserved eggs had better be solid, which is good. Cut into pieces for later use.

Shred lettuce for later use. Cut shallots into chopped green onions for later use.

Now let's talk specifically about how to cook the bottom of porridge. It is troublesome to boil the rice until it tastes bad. At first, it is necessary to cook the rice with a big fire. Therefore, it is necessary to put more water at the beginning, and the best ratio is1:9. When all the rice grains are cooked, the water in the pot is only half left.

During this period, we must pay more attention not to reduce the fire, even if the pot is flooded. After the rice is cooked, turn the fire into a small fire and cook it slowly. This process takes about two hours, during which water should be properly added to the pot, because the porridge will become thicker and thicker. In the end, the rice grains are basically rotten, and when the complete rice grains are not visible, the porridge bottom is basically good.

At this time, if the porridge bottom is very thick, you can add some boiling water and boil it again to make it thinner. This is ready for blanking. First, put the preserved eggs into the porridge, cook for a little time, and then put the fried meat slices in when the pot is boiling, and keep rolling.

Finally, put chopped green onion and shredded lettuce into the pot, add a little salt and turn off the heat.

Note that the meat should not be cooked for too long, because it is basically cooked. If the porridge is rolled, it will become completely cooked. If it is cooked for too long, it will become old and lose its taste. Lettuce and chives can't be boiled for a long time, and they will have no taste if they are boiled for a long time. Be sure to stir the pot and turn off the heat. Salt should be moderate, not too salty, just a little taste.

Black Sesame glutinous rice porridge

Practice:

1. Put the glutinous rice into the pot, add appropriate amount of water and cook for 200-300 minutes;

2. Add black sesame seeds and cook for another 20-30 minutes;

3. Finally, add rock sugar to taste;

Note: If you want to save time, glutinous rice and black sesame can be cooked at the same time. Just add 20 more minutes.

Xiangxiang corn porridge

Ingredients: 2 small bowls of corn flour, eggs 1 piece, a little alkali.

Practice:

1. Mix the cornmeal with water and dilute it, and a small amount of water is enough;

2. Add water to the pot to boil. Add water as needed, usually half a pot;

3. Add a little alkali. Just a little, and the cooked corn porridge will be more fragrant.

4. Add diluted corn flour and stir the corn flour in the pot while adding it, so that the corn flour and water are evenly mixed; A crucial step!

5. After all the corn flour is added, continue to stir for a while (in the same direction as the previous stirring) and cover the pot for a while;

6. After the pot is boiled, add the eggs.

Drinking a bowl of such clear and faint corn porridge in the summer morning will make you full of energy all day. And if you want, add some milk or brown sugar to the corn porridge, which is super delicious. If you don't believe it, try it!

Shredded chicken and corn porridge

Raw materials:

Half a piece of chicken breast, rice 1 cup, canned corn 1 can (fresh corn is better), 2 celery, a little salt and a little starch.

Practice:

1.Wash the rice, add 5 cups of water and cook it into porridge.

2. Shred the chicken breast, add a little starch and salt, and then add the porridge to cook.

3. Add corn kernels and cook well together. After seasoning with a little salt, turn off the heat and sprinkle chopped celery.

Taro salty porridge

Materials required:

Rice150g taro100g pork, 50g garlic, 20g low sodium salt 1/2 teaspoons pepper.

Practice:

1. Dice taro and pork, and marinate pork with salt for five minutes. The garlic is smashed and fragrant.

2. Add 750cc of water to the rice, cook it on medium heat until it is half cooked, add taro, add pork when it is half cooked, and saute garlic.

3. Sprinkle salt and pepper after cooking.

I don't know the name of this porridge either, hehe, forgive me.

Ingredients: 250g of refined glutinous rice, broccoli, carrots, mushrooms, salad oil and sugar. After preparing its raw materials, it can be done.

Practice: First, wash the glutinous rice and soak it in cold water for about 30 minutes. During this time, you can wash and cut broccoli, carrots and mushrooms, break broccoli into several petals, cut carrots into cubes, and cut mushrooms into cubes. When the glutinous rice is almost soaked, it can be cooked in the pot. Add a proper amount of clear water (generally, the water will cover 3 to 4 centimeters) to the pot, pour the glutinous rice into the pot after the water is boiled, cook for 8 to 10 minutes, and then continue to cook for about 20 minutes with warm fire. In this process, it is necessary to indirectly stir and drop a little salad oil. In the process of cooking porridge, cut broccoli, carrots and mushrooms are cooked in a hot pot and then taken out for later use. After the porridge is cooked for almost 30 minutes, add sugar and cooked vegetables and cook for 1 minute, and then you can serve the bowl.

Features: fresh, smooth and crisp porridge; Contains various vitamins and carotene needed by human body, and has high nutritional value; Can stimulate appetite, stimulate appetite and enhance gastrointestinal function; Especially after the festival.

Experience of cooking porridge

1. Soak: Soak the rice in cold water for half an hour before cooking porridge, so that the rice grains will expand. The advantages of doing so: save time by cooking porridge; When stirred, it will turn in one direction; The porridge is crisp and tastes good.

2. Boil water in the pot: it won't be cooked, and it saves more time than cold water to cook porridge.

3. Maturity: Boil the porridge with high fire first, and then simmer it for about 20-30 minutes, so that the flavor of the porridge will be stronger.

4. stirring: stirring can make the rice grains full and the grains crisp and thick. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 20 minutes, and then start stirring continuously for about 10 minute until it is crispy and thick.

5. Point the oil: Cook the porridge with warm fire for about 10 minutes, and drop a little salad oil. You will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth.

6. Boil the bottom and ingredients separately: the porridge cooked in this way is refreshing and not turbid, and the taste of everything is boiled out without odor. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.

Black rice and job's tears are both non-sticky grains. When porridge is made with both of them at the same time, rice grains and water can't be combined into a sticky paste, so it can't be delicious porridge. My approach is:

1. Material: one or two pieces of black rice, one or two pieces of coix seed, one or two pieces of glutinous rice, one or two pieces of japonica rice, appropriate amount of peanut kernel, appropriate amount of red dates, appropriate amount of seedless white lotus, and appropriate amount of white sesame (which is also my self-proclaimed eight-treasure porridge).

2. Process: 1) Wash black rice, coix seed, seedless lotus and red dates, and use

Soak in water

2) put black rice, coix seed, seedless lotus and red dates into a pot and boil them first.

Turn on (the water level is half that in a 24CM pressure cooker or rice cooker),

Adding glutinous rice, japonica rice, peanut kernels and white sesame seeds, and boiling.

Cook with low fire until it is nearly viscous, cover it and cover it for a while, and then it becomes delicious black rice porridge.

3. Dining: Those who love sweets can add honey or eat it with vegetables.