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All congee recipe book
Method 1, lean meat congee

Materials

50 grams of rice

80 grams of lean meat

2 eggs

2 grams of shredded ginger

A few drops of oil

Salt

Scallion in moderation

1 tablespoon of soy sauce

1 tablespoon of cooking wine

1/2 tablespoon of starch spoon

White pepper moderate

Chicken powder moderate

Practice

1, prepare the materials

2, rice washed, add water, drop a few drops of salad oil, soak for 30 minutes. (The trick here is that rice soaked in oil can be cooked quickly until soft and blooming.)

3, lean meat shredded, marinated with soy sauce, cooking wine, cornstarch for 15-20 minutes.

4, skinny egg cut small dice.

5, pot pour rice and soaking water. Then add water (rice 1: water 10 ratio), ginger , high heat to boil, turn to medium heat, stirring constantly to prevent paste pot. 15-20 minutes is good. At this time the rice has blossomed, porridge has been very glutinous. If you like a little more soft and sticky, you can continue to cook for 10 minutes. If you think it is too thick, you can add a little more boiling water.

6, cook until the rice grains bloom, thickened, add half of the portion of the eggs. Turn down the heat and cook for 10 minutes.

7: Add the shredded pork and the remaining half of the eggs

8: Cook over high heat for about 2-3 minutes.

9: Season with salt, white pepper and chicken powder and stir well.

10, sprinkle with chopped green onion can be

Practice 2, corn porridge

Materials

Materials white rice half a cup, half a cup of crushed corn, purple yam 1 small piece (about 300 grams) Seasoning 10 cups of water, 1 cup of sugar

Doing

1, white rice, crushed corn, rinsed, add 10 cups of water to soak for 20 minutes, transferred to the stove heat boil, and then low heat to simmer. Change the heat to low and simmer the congee.

2, purple yam peeled, washed, cut into pieces, add porridge with cooking until soft, add sugar to taste, cook evenly off the fire can be served.

Congee notes

1, this porridge can also be seasoned with salt, cooked into porridge.

2, crushed corn will expand after cooking, absorb the rice soup, so the water should be put a little more,

Practice three, pumpkin porridge

Materials

pumpkin, rice, rock sugar

Practice

1. pumpkin peeled and cut into pieces

2. cleaned rice and add the right amount of water to boil

3. add Pumpkin pieces, slow simmering until the porridge thick, pumpkin cooked rotten before serving to add an appropriate amount of rock sugar to be dissolved can be

Practice four, eight treasures congee

Materials

Red beans 50 grams, purified water 300 ml, peanut kernels 20 grams, 15 grams of dry lotus seeds, dry red dates 50 grams, 50 grams of non-nucleated red raisins, 180 grams of glutinous rice, 50 grams of black rice, 15 grams of pine nuts. purified water 2200 ml, 100 grams of rock sugar

Practice

1. Wash the red beans and peanuts, soak them in water for 2 hours, pour off the water, then put them in a small pot, add 300 ml of water to soak the lid, cook over medium heat for 30 minutes, turn off the heat. Reserve the cooking bean soup. Soak the lotus seeds in water for 2 hours and fish out. Remove the lotus core. Wash the red dates and remove the core. Wash the raisins.

2. Wash glutinous rice and black rice, soak for 2 hours, drain out.

3. Take a large soup pot, put in red beans, peanuts and bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts, 2000 ml of water, and bring to a boil over high heat. Place two chopsticks horizontally on the pot, place the lid on the chopsticks, reduce the heat to medium-low, and cook for 1 hour and 20 minutes, stirring occasionally with a spoon to avoid sticking to the pot. Add the rock sugar, stir slightly, and cook over low heat for 30 minutes.