2. Chop chopped green onion, marinate with sesame oil, salt and thirteen spices for a while.
3. Heat the pan, add a little oil, add shredded ginger and fry the diced tofu for later use.
4. Stir-fry the mushrooms and carrots in oil to get raw, and finally add the just-fried tofu, add salt and light soy sauce to taste, which can be a little salty.
5. After the rice and millet are boiled, pour them into the wok, or pour the vegetables into the porridge pot. After boiling, add the chopped green leaves. Finally, put the chopped sesame oil chopped green onion and turn off the fire.
Practice editing
1Dice chicken, soak mushrooms, and cut lettuce and carrots into small pieces for later use.
2. Add cooking wine and pepper to the chicken and marinate for later use.
3. Soak glutinous rice and white kidney beans in water for 20 minutes and add a little salad oil.
4. Boil water in the pot, pour lettuce, carrots, mushrooms and green beans and blanch them for later use.
5. Pour the oil into the wok, pour the chicken into the wok, stir-fry and change color, and put it out for use.
6. Add water to the casserole, pour glutinous rice and kidney beans into the fire, and cook for 40 minutes.
7 meters thick, add chicken and continue to stew 15 minutes.
8 Then pour the lettuce, carrots, mushrooms and green beans and mix well.
9 Keep stirring with a spoon to avoid pasting the bottom, cook for another 5 minutes, and add salt, pepper and sesame oil to taste.
10 salty Laba porridge is ready.