The practice of casserole porridge 1: preparation of ingredients for casserole porridge with ribs and chestnuts
Pork ribs 100g, shrimp skin 30g, indica rice 100g, chestnuts 25g, 5 red dates, a little Jiang Mo, Chinese wolfberry, Chinese cabbage, salt, monosodium glutamate, sesame oil and cooking wine.
Method step
1. Chop the ribs, blanch them, put them in a pressure cooker for 5 minutes, let them cool, and take them out and remove the bones for later use; Wash and soak dried shrimps for later use; Wash chestnuts, medlar and red dates; Indica rice is washed clean; Wash the cabbage and cut it into diamond-shaped pieces.
2. Put the pot on high fire, add a little oil, stir-fry Jiang Mo, inject appropriate amount of water, pour in indica rice, chestnuts, dried shrimps, medlar and red dates, and simmer until cooked.
3. Add ribs and Chinese cabbage, add salt, monosodium glutamate and cooking wine, adjust the taste, put the pot into a casserole, put it in a cassette oven, and boil it.
Practice 2 of casserole porridge: preparation of ingredients for bullfrog casserole porridge
Bullfrog meat 100g, coriander 10g, soaked rice 130g, ginger slices with a little salt 3g, chicken powder 3g, a little pepper, sesame oil 2ml and cooking wine 4ml.
Method step
1. Wash coriander and cut into powder; Wash and chop the bullfrog meat, add salt, chicken powder and cooking wine, and marinate for about 10 minutes.
2. Boil the casserole with water, pour in the washed rice and mix well. Bring the rice to a boil, and simmer for about 30 minutes until the rice is cooked and soft. Pour in bullfrog and mix well, sprinkle with ginger slices, stir fry a few times, and cook for about 5 minutes on low heat until the frog meat is cooked.
3. Add a little salt and chicken powder, sprinkle with pepper, pour in a little sesame oil and mix well, add coriander powder and mix well, and continue to cook for a while until it is broken.
Practice 3 of casserole porridge: preparation of ingredients for mushroom and chicken casserole porridge
70g of shiitake mushrooms, chicken 120g, a little medlar, 80g of rice, 5g of cooking wine, 3g of salt, 2g of monosodium glutamate and a proper amount of coriander.
Method step
1. Wash mushrooms and slice them; Wash chicken, shred, and add cooking wine to taste; Wash medlar; Wash the rice for later use.
2. Put the rice in a casserole, pour some water to boil, add the pickled shredded chicken, mushrooms and medlar, and turn to medium heat for cooking.
3. Turn the porridge to low heat, season with salt and monosodium glutamate, and sprinkle with coriander.