1, about raw materials:
There are a wide range of choices. Fresh millet and stick residue have just come into the market this season, and chestnuts, sweet potatoes, red dates, water chestnuts, yams and lotus roots are also in season. Other ingredients can be added: various kinds of rice, red beans, beans, tremella, raw peanuts, melon seeds, candied dates, raisins and lotus seeds.
Lily, almond, longan meat, walnut kernel, pine nut ... Pay attention to the order of cooking, put the ones that are not easy to boil first, such as beans and starchy raw materials; Lotus seeds should first remove the bitter core; Raw almonds and walnuts are best soaked, peeled and bitter before cooking. Raw peanuts,
Lotus root, lily, etc. are put in last when they are ripe, so as to keep the fresh and crisp feeling; Coix seed (also known as sago) should be soaked until it shines before cooking. Because it is cooked well, it doesn't need too much heat. Just put it in a few minutes before cooking.
2, it is best to put enough water at one time before cooking, master the proportion of water and rice, and don't add water in the middle, otherwise the porridge will be diarrhea and thin, which will greatly reduce the viscosity and rich flavor.
3. When cooking bean porridge, beans must not be soaked in water in advance, otherwise it will be impossible to boil; Before putting rice, wait for the beans to boil and add cold water several times, and the beans will bloom easily after being "excited" several times. Then let the rice in.
4. When cooking porridge, you should put seasonings such as salt, monosodium glutamate and chicken essence after the rice porridge is thoroughly cooked, and finally release the vegetables (don't blanch), so that the color of the vegetables will not change and the nutrition will not be lost.
Preserved egg lean meat porridge (adding)
Dried shrimps in preserved egg lean meat porridge taste particularly good!
Preparation: rice congee, minced meat, chopped dried shrimp, one preserved egg, Jiang Mo and chopped green onion.
Seasoning: salt, sesame oil, monosodium glutamate.
The minced meat, dried shrimps and Jiang Mo are reconciled together. After the rice congee is boiled, slowly add it, then add the right amount of salt and cook it slowly;
Add chopped preserved eggs until the porridge becomes mushy, then cook for about 3-5 minutes, add chopped green onion, sesame oil and monosodium glutamate;
Add it and you can eat it. It's simple and delicious.
Delicious tips for cooking preserved egg and lean meat porridge!
Ingredients for porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, and the other is not so lime-flavored), ginger 1 piece, enough water and proper amount of oil and salt.
To cook a pot of delicious preserved egg and salty lean porridge, the key is as follows:
1, pick rice: It is best to use northeast rice for porridge, which is round and short pearl rice, and the porridge cooked is particularly soft;
2, the rice for porridge should be marinated in advance: after about half a bowl of rice is washed clean, mix well with 2 tablespoons of oil, 1 half teaspoon of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during porridge cooking.
The rice is rotten, so it is not greasy;
3, the meat of porridge should be boiled in boiling water first, or salted into bacon: lean meat or salted lean meat should be used for porridge, and it is not necessary to be too particular about which piece of meat is a pig. In short, keep a whole piece of meat and don't cut it (I usually use a piece of pork about the size of a palm, 1-2 cm thick.
If conditions permit, pork tenderloin is better. If you cook porridge with lean meat, first cook the lean meat with boiling water, and then wash it; If you like to cook porridge with salted pork, you should marinate the salted pork one day in advance as follows: rinse a piece of pork, wipe it dry,
Sprinkle 2-3 teaspoons of salt, spread it evenly on the meat, put it in the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) and marinate 12 hour or longer before it can be tasted;
4, the water for cooking porridge should be fully boiled before adding the material: put a lot of water in the big soup pot and boil it before adding the material. Put the meat and ginger slices first, and don't turn down the fire. When the meat is in boiling water, the outside part is cooked and hard when it is heated, and the gravy inside is sealed, so that the meat doesn't taste bad after cooking porridge.
Then when the water boils again, marinated rice and a chopped preserved egg, and the first preserved egg is chopped and cooked with rice, the preserved egg will melt and blend into the taste of porridge;
5, first big fire, then small fire, the heat should be sufficient: the water is boiling, after the ingredients are added, first cook for 20 minutes on high fire, and then turn to low fire for 1 half an hour. When the heat is sufficient, the porridge will be soft and easy to digest;
6. Texture treatment of porridge: After cooking on low heat for 1 half an hour, chop up the second preserved egg, fish out the lean meat cooked in porridge at the same time, pull it with chopsticks, shred it, put it back into porridge with the second preserved egg, cook it for the last half an hour, and then turn off the fire.
The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg could be cooked without lime smell, and at the same time, it became soft and smooth. When eating porridge, preserved eggs could be eaten, and the meat kept a certain flavor because it was boiled. After being shredded, it was put back into the porridge, which was particularly delicious.
The porridge cooked in this way needs no salt, tastes good, and is easy to digest under fire. If the porridge is a little sticky, please don't use a spoon to pull the sticky skin on the bottom of the pot, or the porridge will have a paste smell. We usually put a light spoon at the bottom of the pot to cook with the porridge. During the boiling process,
Small spoons are also driven to prevent porridge from sticking to the bottom.