Beef raw porridge, in life, we all know that porridge is healthy and has the function of nourishing the stomach. Drinking porridge is a diet therapy for nourishing the stomach. We usually drink many kinds of porridge. Let's have a look.

Practice of raw beef porridge 1

All the materials are ready.

Marinate the rice first. Add a little water, 100 ml peanut oil and a little salt to 100 g rice, mix well and marinate for about an hour. Salt and oil wrap rice, which helps rice to burst quickly when it meets boiling water.

Soak beef in cold water to remove blood, cut into pieces, not too thin, or there will be no chewing head.

Then marinate the meat and add shredded ginger, corn starch and a little white pepper. Remember not to use too much white pepper, just for seasoning. Too much white pepper will mask the original flavor of porridge.

Just marinate the rice to this degree. Look carefully at the fine lines on the rice grains. In fact, this requirement is not too high. It takes about an hour.

Next is the ratio of rice to water, which is generally 1: 16. This time, 100g meter was used, which is 1.6 liter of water. But the draught of each casserole is different. My casserole is in bulk, so I need to add some water. Remember to add enough water to the porridge at one time, and don't add water halfway.

The fire boils, and then the rice is put in boiling water, which instinctively repels greasy food, so I will pour out the oil and water in the salted rice first, and then put the rice in. Then turn to medium heat and continue stirring 15 minutes or so, and the rice grains will crack, that's all.

Then turn to boys, from porridge noodles, there is such a fish eye bubble, which is a small fire! Cook for another half an hour or so.

Cook until no obvious grains of rice are visible, and the rice is in a state of fusion. You can add coriander and break it. Remember to add vegetables before putting meat. Stir after adding.

Pick out the freshly pickled shredded ginger in advance. At this time, it will turn into a fire. The bottom of the porridge is hot enough for the beef to be tender. Then pour in the beef, quickly break it up, and turn off the heat for about half a minute.

Sprinkle chopped leeks after cooking, without adding other seasonings, just keep the original flavor of porridge.

The rice paste is wrapped in beef, and the meat is tender and elastic.

I won't list the ways to eat porridge one by one, according to your own preferences. I like salted duck eggs and refreshing cold salad. I didn't buy duck eggs. I cook porridge with tea eggs and broken yolk. It is also super fragrant!

Beef raw porridge 2 Aauto faster raw beef porridge practice.

Slice beef, add starch, white pepper, cooking wine, salt, oyster sauce and shredded ginger, mix well, seal the plastic wrap and put it in the refrigerator for one night.

Because it is automatic and faster porridge, rice porridge was reserved for cooking with a rice cooker the night before. Turn into a casserole.

Rice porridge and rice are cooked to erosion.

Add the marinated beef and chop it up with chopsticks.

When the beef changes color, cook the porridge for 2-3 minutes, add white pepper and a little salt.

Turn off the heat, add shredded vegetables and mix well.

Sprinkle with onion foam and serve!

Raw beef porridge 3 the practice of raw beef porridge with green vegetables

Wash rice and millet and let stand for 30 minutes.

Dice and shred all materials for later use.

Boil in water

Add rice and cook for about 20 minutes.

Add salt and sesame oil when the rice is cooked.

Add vegetables, asparagus, beef and shredded ginger and cook until thick.

You can eat.