Firstly, the chicken tenderloin is deboned, chopped into fine mud, and then dried powder, yellow wine, salt, monosodium glutamate, egg white and clear water are added, and mixed evenly to make the white chopped chicken.
Second, add a little alkaline water to the boiling pot under the green leaves, scoop it up with a colander, drain it, soak it in cold water and chop it into fine mud.
Third, put 500g of chicken soup, salt, monosodium glutamate and yellow wine into the pot, bring to a boil, hook the raw powder into the glass, then slowly pour in the minced chicken and gently push it evenly with a spoon. After the chicken is boiled, add the oil and continue to push it evenly, so that all the oil can penetrate into the chicken porridge, take it out of the pot and put it into a big soup bowl.
Fourth, use another pot. After heating, add a little oil, shake well, add a little chicken soup, bring to a boil, and then add water and powder to hook the glass. Add the puree and stir well. Pour some oil on it. Take out the pot and pour it on half of the chicken porridge.
The practice of chicken porridge
[1] Material: 200g of chicken and 200g of rice.
Seasoning: 5 grams of chopped green onion, 5 grams of salt, a little cooked oil and pepper, 5 grams of ginger slices and chopped coriander.
Practice: 1: Wash the rice, put it in a pot, add 2000 grams of water, boil it and cook it into porridge with low fire.
2. Put the chicken in another pot, add ginger slices and water, bring it to a boil, simmer, take it out and let it cool.
Shred the chicken and season with chopped green onion, salt, pepper and cooking oil.
3: Pour the seasoned shredded chicken into the porridge pot, cook for a while with slow fire and sprinkle with coriander powder.
All right. According to personal preferences and habits, coriander powder can be omitted.
Features: delicious, often eaten can nourish the five internal organs and replenish qi and blood.
[2] Raw materials:
1, half a chicken
2, half a catty of green vegetables (rape tastes good)
3. Appropriate amount of rice in Northeast China
4. Garlic, ginger, onion, coriander and winter vegetables.
Exercise:
1. Cut the chicken into small pieces, stir-fry with oil and garlic, add salt, and take out the pot for later use.
2. Cook porridge with rice and add more water.
3. After the water is boiled, add chicken and ginger, and continue to simmer for half an hour.
4. Add chopped vegetables and come on.
5. Add winter vegetables, onions and coriander according to personal preference.
[3] Ingredients: 250 grams of Thai fragrant rice, half chicken, one piece of ginger and a small amount of coriander;
Seasoning: chicken essence, salt (appropriate amount)
Exercise:
1. Wash the chicken, cut it into small pieces and cook for 30 minutes.
2. Wash the rice, pat the ginger flat, put it in the rice, put it in boiling water, add seasonings (chicken essence, salt) after slightly cooking, cook for another 30 minutes, and finally add coriander.
Features: the chicken is fresh and the porridge is thick and refreshing.
Sam sun chicken porridge
1. stew a chicken leg, that is, except soy sauce, onion, ginger, pepper, aniseed, cinnamon and so on, stew for 1-2 hours, leaving chicken soup.
2. Cook porridge with water. Use rice as well as possible, and it must be fragrant and waxy when cooked. Generally, when I cook for two people, I put half a cup of rice, a cup of chicken soup and four glasses of water, so that the cooked chicken porridge is fresh but not greasy, and the consistency is just like that in the photo. Everyone adjusts the proportion according to his own taste.
3. Shred the soaked mushrooms and put the scallops into the pot to cook together. Use a small fire when cooking, and the lid is half covered.
4. The porridge is half cooked. Put the shredded chicken legs in and cook together, add some salt.
In order to control the amount of water in the last stage of cooking, open the lid to hold more water, and close the lid to hold less water. Try not to add water unless there are special circumstances. Until the consistency of porridge is appropriate and the rice is moderate in hardness and softness, turn off the heat, add white pepper (this is very important to me), sprinkle with chopped green onion and serve. 2 nutritious and delicious porridge, yam radish porridge
Ingredients: white rice 1 cup yam 300g white radish 1/2 celery powder with a little water 10 cup.
Accessories: salt, pepper, coriander, etc.
Exercise:
1. Wash and drain the white rice, peel, wash and cut the yam and radish into small pieces.
2. Add 10 cup of water to the pot and bring to a boil. Add white rice, yam and white radish and stir slightly. When it boils again, turn to low heat and cook for 30 minutes.
3. Add salt and stir well. Sprinkle pepper, celery powder and coriander before eating.
Tips: In recent years, Chinese yam has been regarded as a sacred product for nourishing yin and strengthening yang, which has a certain effect on female breast enhancement and skin wrinkle prevention. Radish has the functions of drainage and diuresis, helping digestion and avoiding fat accumulation. Eating together has a miraculous effect on female beauty, slimming and swelling reduction.
Features: Restoring physical strength, regulating qi and blood, and helping to reduce fat and weight 3. Materials for making fish porridge:
Ingredients: 50 grams of japonica rice and 200 grams of eel.
Seasoning: 3 grams of ginger, 3 grams of salt and 5 grams of onion.
Teach you how to make fish porridge, and how to make fish porridge is delicious.
1. Wash japonica rice, put it in a pot, add appropriate amount of water, and boil;
2. Wash the fish, remove scales, gills, viscera and bones;
3. Mash the fish and mix it into the porridge;
4. Add a little salt, monosodium glutamate, onion and ginger to the porridge and cook it, which is fish porridge.
Please also note-the food is similar:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."
Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.
I hope you can succeed-
4. Pork porridge ingredients: 250g of japonica rice, 0/50g of lard, 25g of taro, water chestnut, nuts, jujube, broad bean meat and chestnuts, 0/2g of soybean, 5g of refined salt, 2g of monosodium glutamate and 2g of spices.
Production method: 1. Wash soybeans and broad beans, soak them in water for half a day, and wash taro, water chestnut and nuts. Clean vegetables and cut them into filaments;
2. Wash the rice, put it in a pot, add 2000g of soybeans, broad beans, taro, water chestnut, nuts, jujube, lard, spices and clear water, bring it to a boil with high fire, then simmer for one and a half hours with low fire, and add refined salt. 5 preserved egg lean porridge:
Ingredients: a small cup of rice, two preserved eggs, half a catty of tenderloin, shallots, ginger and salt.
Steps:
1, cook rice into porridge with cold water and chop the tenderloin at the same time. The more crushed the better, add cooking wine, ginger slices and salt to simmer.
2, preserved eggs are peeled and not cut. Put the whole preserved egg in a porridge pot and cook it together.
3. The water is boiled again, and the young man stews porridge and adds salt.
4, stew for about 2 or 30 minutes before opening, the stew is quite good. Take out the preserved eggs and let them cool. Then take another one
Put oil in the pan, add minced meat when the oil is hot, stir-fry until the meat just turns white, pick up the ginger slices and throw them away. Cut preserved eggs
Dice, cut and shape preserved eggs when they are cooked. Then put the preserved eggs and minced meat into a porridge pot for stew.
10 20 minutes. Put chopped green onion in a bowl before cooking. You can cut some fried dough sticks and put them in porridge.
The recipe I used to see was to marinate the meat first, then boil it in water and take it out, and then cook porridge with rice. This is very
It smells fishy, and then when you put shredded ginger in it, it doesn't taste good if you accidentally eat it. Preserved eggs are diced and boiled directly, which is not as good as it sells.
Good-looking. The fried meat in this recipe is fishy, and the tenderloin is more delicious than other parts. final
The porridge is very beautiful, super fresh, and no monosodium glutamate chicken essence is used at all.
1 "preserved egg and lean meat porridge"
1, rice salted with oil 1 hour.
2. Slice the tenderloin with cooking wine, salt and starch. Stir fry in the pan.
3. Cook porridge-add chopped preserved eggs and mushrooms at the same time.
4. The porridge is completely boiled. After the preserved eggs are boiled, add shredded pork, shredded ginger and chopped preserved eggs, cook for another half hour and sprinkle with chopped green onion.
5. Drink it. (Peach says you can add some pepper before drinking. )
2 "Preserved egg lean meat porridge (Figure)
Materials:
2 preserved eggs, shredded lean meat 1OO, fried dough sticks 1, a little shredded green garlic, 2 bowls of rice porridge, salt 1 tsp, fresh chicken essence 1 tsp, starch12 tsp.
Exercise:
1, preserved eggs are cut into pieces, and fritters are cut into small pieces for later use.
2. Add a little starch and salt to the shredded lean meat and marinate for 1O minutes.
3. Slice the lean meat and cook it.
4. Boil the rice porridge, then switch to low heat, add preserved egg pieces, shredded lean meat, salt and fresh chicken essence, stir a little and turn off the heat.
5. Sprinkle shredded onion and garlic and fried dough sticks before eating.
3 "Delicious Tips for Boiling Preserved Eggs and Lean Porridge"
Porridge cooking materials:
Lean meat 1 block (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 block, enough water and proper amount of oil and salt.
To cook a delicious pot of preserved eggs 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 in pearl rice, and the porridge cooked is particularly soft;
2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons 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 the porridge cooking process, which will make the rice cotton rot, so it is not greasy;
3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;
4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.
5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;
6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half 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 can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.
The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water is boiling, the spoon should also be driven to prevent the porridge from getting sticky.
4 "homemade authentic preserved egg lean porridge"
The best way to cook porridge is to use glutinous rice, chop a preserved egg with Jamlom oil, and add it to the washed rice and stir. It's best to get it ready before going to bed, and then add boiling water tomorrow morning. Because Pitan is alkaline, porridge will be particularly "spongy" when it is dissolved in porridge!
Authentic "preserved egg lean porridge" means that preserved eggs can't be seen in porridge, because preserved eggs have been dissolved in porridge. If you like preserved eggs, add a broken egg 30 minutes before the porridge is cooked.
Lean meat, ground pork or pork bones should be "cooked" the day before, then marinated overnight and cooked into porridge. It is best to prepare it every one or two days and put it in the middle of the refrigerator for a day or two.
A more detailed way to eat is to take out the lean meat after cooking, tear it into shredded pork and put it back in the porridge for 5 minutes before eating! At present, what can be eaten on the market can only be called "preserved eggs and sliced meat rolled with rice porridge", which is a labor-saving practice!
10 preserved egg and lean vegetable porridge
Materials:
2 preserved eggs, 300g pork stuffing, 50- 100g rice, shredded ginger, onion, rape, salt, chicken essence, cooking wine, pepper, edible oil and clear water.
Cooking method:
1, the preserved egg is shelled and cut into small pieces, and the onion, ginger and rape are cut into sections respectively;
2. After rice washing, put it into an electric boiler and add appropriate amount of water, and set the regulator to 16 minutes (or press the porridge button);
3. Light the pot, pour in a little cooking oil, add Jiang Mo and minced meat when the oil is hot, add appropriate amount of water, then add salt, chicken essence and pepper in turn, and cook until the soup becomes thick.
4. Put preserved eggs, rape and fried minced meat into an electric steamer and mix well. Put sesame oil and chopped green onion when eating.
Features: fresh and fragrant.
1 1 "preserved egg lean porridge"
Materials:
2 preserved eggs, lean meat 150g, rice 100g, salt, monosodium glutamate, pepper and chopped green onion.
Exercise:
1. Wash the rice and soak it for a while. Chop the preserved eggs. Clean and chop lean meat, and marinate with soy sauce, wine and minced onion and ginger for half an hour.
2. Boil the water in the pot and pour in the rice. When the porridge is cooked to paste, add lean meat and preserved eggs and cook for about 10 minute.
3. Finally, add salt, monosodium glutamate, pepper and chopped green onion, and turn on the fire.
Experience: Sprinkle some shredded fried dough sticks, which will be more delicious.