Taste: Sweet technology: sweet potato porridge cooking materials: main ingredients: rice 100g, sweet potato 300g to teach you how to make sweet potato porridge, how to make sweet potato porridge is delicious. 1. Add a proper amount of water to the pot and bring it to a boil;
2. Add washed rice and cook for five minutes;
3. Add the chopped sweet potato and cook until the porridge is thick and soft, and the sweet potato is soft and glutinous. The key to making sweet potato porridge: When cooking porridge, push the bottom of the pot constantly with a spoon, otherwise it will easily stick to the pot paste and affect the quality.
Pie-food phase grams:
Rice: Don? 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."
Sweet potato: Sweet potato should not be eaten with persimmon, tomato, liquor, crab and banana.
Sweet potato and persimmon should not be eaten at the same time in a short time. If you eat a lot, you should be at least five hours apart. If eaten at the same time, the sugar in sweet potato will ferment in the stomach, which will increase the secretion of gastric acid and precipitate and condense with tannin and pectin in persimmon to produce lumps. When the amount is serious, it can cause gastrointestinal bleeding or gastric ulcer.
The practice of winter amaranth porridge introduces the cuisine and its effects in detail: fine staple food, old people's diet, tonic diet and malnutrition diet.
Taste: salty and savory technology: boiled winter amaranth porridge. Material: main ingredients: japonica rice 100g, glutinous rice 100g.
Accessories: cold dishes in winter 150g
Seasoning: 2 grams of monosodium glutamate, 2 grams of lard 10 (refined) and 5 grams of salt teach you how to make winter amaranth porridge, and how to make winter amaranth porridge is delicious. Wash japonica rice and glutinous rice, put them in a boiling water pot and cook them until they are sticky. 2. Wash the amaranth and put it into the porridge pot; 3. Add a little lard, monosodium glutamate and salt and cook for a while. Tips for making winter amaranth porridge: Winter amaranth is easy to change color when cooked, mainly because it can't be cooked for a long time after cooking. Turn off the fire as soon as it is cooked, so as to maintain the fragrant characteristics of the dish.
Tips-Health Tips:
1. Winter amaranth contains protein, carbohydrates, calcium, phosphorus, iron, carotene and vitamins.
2. It can dispel wind and cold, clear away heat and moisten dryness, promote fluid production and quench thirst;
After a serious illness, the old and the weak eat very well.
Pie-food phase grams:
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."
The practice of salmon and pumpkin porridge introduces the cuisine and its function in detail: delicious porridge soup
Making materials of salmon and pumpkin porridge: ingredients: pumpkin 1/2 salmon head 1 2 cups of white rice, 2~3 pieces of water with onion, 2/3 spoonfuls of Brazilian salt 1 spoonful of white pepper teach you how to make salmon and pumpkin porridge, and how to make salmon and pumpkin porridge is delicious (1). Wash and drain the white rice for later use. Wash the salmon head and set aside; Wash the pumpkin, and plan it into thick silk or cut into pieces according to personal preference. (2) Cut the scallion into large sections, stir-fry with a little oil, add white rice and shredded South Israel, stir-fry, and then add water to cook porridge; Because salmon itself is rich in oil, so don't use too much oil to avoid greasy. (3) 20 minutes before the porridge starts, put the diced fish heads into the pot and cook them together to avoid overcooking the fish. Cook the salmon head until it is done, then turn off the heat. Put it in a bowl and sprinkle with a little basil. The practice of chicken porridge introduces the cuisine and its function in detail: fine staple food
Making material of chicken porridge: main ingredient: 2 kg of white rice. Ingredients: chicken: stick.
Seasoning: 100g green pepper, shredded onion, shredded ginger, shredded wild coriander, 50g refined salt. Characteristics of chicken porridge: chicken porridge is the best porridge for Wa people to celebrate holidays or entertain guests. Wa nationality is located in the mountainous area of Yunnan border, living in groups, with simple folk customs, respecting the old and loving the young, and treating guests like guests. After the porridge is served, the head of the chicken must stand upright in the porridge, and the owner will dedicate the head of the chicken to the most distinguished guests or the elderly. Guests should smile at each other, can't refuse, and taste it for themselves. When eating this porridge, you must drink the traditional water and wine of the Wa nationality, which will make you feel happy. Taste porridge, all five flavors, fresh and sweet, nourishing and strengthening the body, especially suitable for the old and the weak. It has the effects of nourishing liver and yin, reducing fire and increasing milk juice. Teach you how to cook chicken porridge, and how to cook chicken porridge is delicious (1). Kill the chicken and wash it. Cut open and take out the chicken offal, wash and chop it for later use. Wash the white rice and soak it for later use. (2) After the casserole is on fire, put the whole chicken into it, inject clean water, boil it with high fire, and then stew it with low fire. When it leaves the bone, take out the chicken, cut off its head and tear it off. Put the skeleton back in the original pot, add rice, add water, shredded ginger and chicken offal, boil over high fire, and cook over low fire until the rice turns into porridge. Add chicken, pepper, onion, coriander, salt and chicken head to porridge and eat it upright.