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Porridge with pork loin bone

To make porridge with pork loin, first of all, prepare it one night in advance. Soak the rice in boiling water, put it into an electronic tile court, add enough water, adjust it to medium heat, and slowly boil it into old porridge until the rice grains blossom and the porridge fragrance overflows. Pork loin is also treated with wine, shredded ginger and a little sugar to make it taste more crisp. After pickling, simply season it with salt and oil.

Pork bones, earth fish or river scallops boil Rice Congee as porridge bottom. the meat consists of fish fillets, pork slices, pig liver, pork loin, beef slices, chicken nuggets, etc., marinated with oil, salt, sugar, wine, monosodium glutamate and soy sauce, and then mixed well with shredded ginger. Boil Rice Congee in a small casserole, add the meat, leave the fire for a moment after rolling, put in the chopped lettuce and serve. When eaten with pepper, it tastes better.

The difference between old hot porridge and casserole porridge

Old-fire porridge and casserole porridge are two different ways of cooking porridge, and their differences are as follows: cooking time: old-fire porridge is slowly boiled over low heat, which usually takes several hours or even a whole night to cook, while casserole porridge is boiled over high fire and then turned to low heat, the cooking time is relatively short.

Casseroles are suitable for cooking porridge, because they are heated evenly and are not easy to paste. It is best to have casseroles at home. If not, there is no need to force them. It is also possible to choose an enamel pot made of cast iron, because cast iron is also a relatively uniform material. Water needs to be filled at once, boil over high fire, add soaked rice and a little peanut oil, peanut oil can reduce porridge water foam overflow. Cooking porridge needs to be stirred from time to time to avoid getting to the bottom.

Casserole porridge, as its name implies, is porridge made with casseroles and porridge cooked with old fire, which is light in taste and suitable for young and old. Guangdong and Fujian are the most famous casserole porridge, among which Chaoshan casserole porridge in Guangdong is a traditional delicacy in people's minds. Its materials are rich in nutrition, light taste, suitable for hot and humid weather in Guangdong, summer heat and stomach, almost every household can make, each region has its own characteristics.

The old hot porridge method

1. Step 1: wash the rice, soak it in clean water for a while and then drain it to ensure that the rice grains absorb enough water. Step 2: add the right amount of water to the pot, put in the rice, wait for the water to boil and turn to a low heat, simmer slowly for about 20 minutes. In the process, remember to stir from time to time to prevent the porridge from sticking to the pan.

2. Soak the dried shiitake mushrooms and dice or cut into strips beforehand. In the pot, according to the proportion of water at 1:13, pour into the water and bring to the boil, then put in four or five slices of ginger and then put in the rice. After boiling, turn to low heat and bring to a boil for 5 hours. Stir from time to time to prevent sticking in the pot. Cut the beef tenderloin into small pieces, soak for a while, drain the blood, drain the water, add flour, wine, oyster sauce, salt and sugar (a little salty) and marinate in the refrigerator one day in advance, at least eight hours.

3. Slow stew: keep the congee noodles boiling slightly and simmer over low heat. This process may take several hours, during which time it should be stirred regularly to prevent the bottom of the porridge from sticking to the pan. Slow stew is the key to old porridge, which can completely dissolve the rice grains and make the porridge body delicate. Seasoning: old fire porridge pays attention to the original taste, usually without any seasoning. But if you like, you can add the right amount of salt when the porridge is almost ripe to increase the flavor.

4. Boil porridge: put the soaked rice and ginger slices into the pot, add enough water (usually 5-6 times the amount of water of rice, adjust according to personal preference), turn to low heat and cook slowly after boiling. Stir from time to time during the period to prevent the porridge from pasting the pot. Add meat and preserved eggs: when the porridge begins to break and the soup thickens, add the pickled meat slices and preserved eggs to continue to cook.

5. Prepare porridge: put the cut kidney flowers into a seasoning bowl, add two tablespoons of white vinegar, add two bowls of water, soak for 15 minutes, remove the smell, then drain, add pepper, salt, sugar, chicken essence and starch to gently grasp well. The lean meat slices are grasped well with salt, sugar and chicken essence, then marinated with starch. Bring the old white porridge to the boil.

6. To make porridge with pork loin, first of all, prepare it one night in advance. Soak the rice in boiling water, put it into an electronic tile court, add enough water, adjust it to medium heat, and slowly boil it into old porridge until the rice grains blossom and the porridge fragrance overflows. Pork loin is also treated with wine, shredded ginger and a little sugar to make it taste more crisp. After pickling, simply season it with salt and oil.

The practice of Arctic shellfish porridge, how to cook Arctic shellfish porridge is delicious, and it is common in Arctic shellfish porridge.

Step this is the scraps of Arctic shellfish. Scallops Sashimi's leftovers prepare old fire and white porridge. After hollowing through the scrap with a small sharp knife, cut it unilaterally so that it unfolds into a large piece. Rinse the dirt in the lumen with water and drain. Cut the leftovers after draining into thick filaments of 3 mm square.

Steamed Arctic shellfish: this is the simplest and best way to retain the original flavor of Arctic shellfish. Wash the Arctic shellfish, put them on a steaming plate, sprinkle with shredded spring onions and ginger, steam for 8-10 minutes. After coming out of the pot, sprinkle with appropriate amount of soy sauce and sesame oil, and sprinkle with some minced parsley, which is simple and delicious.

Wash the Arctic shellfish porridge and slice them. Set aside. Soak the rice for half an hour in advance, then put it into a pot and boil porridge with water. When the porridge is almost ripe, add the Arctic shellfish and continue to cook until the porridge is sticky and the Arctic shellfish is thoroughly cooked. You can add sliced ginger and chopped onions to enhance the flavor in the process of cooking porridge. This porridge is nutritious and suitable for breakfast or recuperation after illness. Wash and slice the Arctic shellfish and set aside.

What kind of porridge do you have?

1. All kinds of materials are boiled with rice and water. This is "old porridge". Dried vegetable porridge materials and practices: cut off the head of dried vegetables, soak and rinse; soak the dried vegetables in hot water and cut into several slices; after boiling, put the dried vegetables, aged kidneys and pickled rice in a pot until smooth and seasoned.

2. Old fire porridge, a popular traditional Chinese cuisine, although its production process seems simple, it contains unique ingenuity. To make a pot of delicious old porridge, the first ingredients you need to prepare are rice, water and your favorite ingredients. Step 1: wash the rice, soak it in clean water for a while and then drain it to make sure the rice grains absorb enough water.

3. Braised pork bone porridge with dried vegetables, Cantonese-style classic porridge with old fire. Hot and stuffy in summer, it is easy to get angry and have a stagnant appetite. Bone-burning porridge has the effect of reducing fire and suppressing fire. It is most suitable for people who stay up late, acne, gum bleeding, throat discomfort, gastrointestinal stagnation and other symptoms.