[Raw material/seasoning]
Tender pumpkin 100g, Meretrix meretrix 100g, sesame oil 1 spoon, 2 cups of polished rice, rice washing water 10 cup, and soy sauce 1 spoon.
[production process]
(1) Soak rice with rice washing water.
(2) Dig out clam meat and fry it with sesame oil, then pour in rice soup, add rice, and cook for about 30 minutes on low heat.
(3) Season the cooked rice with soy sauce.
(4) Before putting out the fire, shred the tender pumpkin, put it in a pot, and put it in a bowl after cooking.
Pumpkin paste
[Raw material/seasoning]
Old pumpkin 1.5Kg( 1/2), 4 cups of glutinous rice flour, adzuki bean 1 cup, glutinous rice flour 1 cup, pea 1 cup, flour 1/3 cups, and water/kloc.
[production process]
(1) Wash the old pumpkin, divide it into four parts, remove the seeds and pour it into the pot. Wash adzuki beans and peas, add water and cook.
(2) After boiling for 20-30 minutes, if the pumpkin is rotten, continue to cook adzuki beans and peas, take out the pumpkin and scrape the meat with a spoon.
(3) Continue to cook the scraped pumpkin in a pan. When the red beans and peas are boiled, add glutinous rice flour and glutinous rice flour and shake well. You can also add a little flour when it is too thin. Season with salt, and shake while cooking to avoid touching the bottom of the pot. After 30 minutes, turn down the heat and stew.
(4) You can eat it in a big bowl, or you can eat it with a spoonful of bean powder or bean paste.
Octopus porridge
[Raw material/seasoning]
70g octopus, glutinous rice 1 cup, 50g jujube, 8 cups water and salt.
[production process]
(1) Put the octopus in a clay pot and boil it in 8 cups of water.
(2) Add the soaked glutinous rice and jujube with knife marks.
(3) Boil with strong fire first, then simmer for about 30 minutes when boiling, and season with salt.
(4) When you put it in a bowl, don't put octopus and jujube, just put porridge and sugar.
Jujube porridge
[Raw material/seasoning]
30 jujubes, 1 cup of soaked rice, 5 cups of water.
[production process]
(1) Boil the peeled jujube in water.
(2) Blanch the soaked rice and the cooked jujube.
(3) Put the polished rice on the hedge and throw away the rice residue.
(4) Put the milled rice into a flat pot, pour in water and cook with a wooden spoon while stirring.
(5) When the white rice porridge is almost cooked, add the ground jujube and stir for a while.
Undaria porridge
[Raw material/seasoning]
& lt Undaria pinnatifida porridge >
Soaked Undaria pinnatifida 200 g ~1tablespoon sesame oil, 15 cup of water, 2.5 cups of japonica rice and 2 ~ 3 tablespoons of salt.
& lt mullet porridge >
3 raw mullet (300g), 2.5 cups of rice, 1 tablespoon of sesame oil, 15 cup of water and salt.
[production process]
& lt Undaria pinnatifida porridge > Practice:
(1) Soak the rice for about 2 hours after washing, and take out the water in the basket.
(2) Chopping Undaria pinnatifida, frying with sesame oil, and decocting with water.
(3) put rice in the hot soup and cook porridge.
(4) add salt to taste.
& lt mullet porridge > Practice:
(1) Soak the rice for about 2 hours after washing, and take out the water in the basket.
(2) Wash the raw mullet with a brush and cut it into thin slices.
(3) Stir-fry the mullet with sesame oil in a thick pot, add the soaked rice, stir-fry until transparent, and add water to boil over medium heat.
(4) After all the rice grains are boiled and blossomed, add salt to taste.
Chicken porridge
raw material
500g of rice, chicken 1 chicken, soy sauce 10g, 2g of refined salt and white pepper noodles1g..
manufacturing process
1. Wash the rice and soak it for about 4 hours.
2. After the chicken is cooked, tear it into filaments and filter the soup with a sieve.
3. Pour the chicken soup into the pot, then add the rice and slowly boil it into porridge. Cook until the end, add chicken and continue cooking. Finally, add soy sauce, salt and white pepper noodles to taste, put them in a bowl and serve them with spicy cabbage.
Potato and red bean porridge
raw material
Potato (200g), onion (50g), refined salt (5g).
manufacturing process
1. Peel the potatoes, soak them in water, then clean the vegetables with a chopping board, then pour in cold water and sieve them with a sieve. The water was changed twice, the starch precipitated, and the water of the dregs was squeezed out.
2. Wash the red beans and boil them in a pot.
3. Steaming the potato residue in a steamer, then adding potato starch and mixing well to make balls with a diameter of 1.5cm. ..
4. Cook the cooked red beans and cooked potato balls in a small pot. After the potato balls are cooked, season them with salt and put them on a plate. * Frozen potatoes, rice balls and red bean porridge are all the same.