What is better to add to dried squid porridge?

Ingredients: 2 cups of rice, 3 slices of dried squid, a small amount of minced pork, some celery leaves. Seasoning:

Salt, oil, minced garlic. Steps: 1. Soak the dried squid in water overnight; 2. Wash the rice, add an appropriate amount of water, 1 teaspoon of salt and 1 tablespoon of oil, and soak for more than half an hour; 3. Cook porridge, turn to low heat after the water is boiled, and stir constantly to prevent sticking to the bottom; 4. Finely chop the soaked dried squid and chop the minced meat a few times; 5. Heat oil in a wok, add minced meat and squid pieces, stir-fry until fragrant, add minced garlic, stir-fry well; 6. When the porridge is almost ready, add the squid and meat rice, mix well, and cook for a while; 7. Turn off the heat and add the minced celery leaves; 8. Season with salt at the end.

Note: 1. The rice is soaked in oil and salt first, it will be easy to cook soft, and the oil will volatilize during the cooking process, and it will not be greasy; 2. The dried squid is very fragrant, and it is also very good for making soup.

1.Soaking: Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The advantage of this is that it saves time by boiling the porridge. When stirring, turn in one direction, and the porridge tastes good.

2.Boiling a pot: A real connoisseur is cooking porridge with boiling water, why? Surely you have had the experience of boiling porridge in cold water, right? Boiling an underwater pot does not have this phenomenon, and it saves time than boiling porridge in cold water.

3.Heat: Bring to a boil over high heat, then reduce the heat to a simmer for about 30 minutes.

4.Stirring: The stirring technique is: stir a few times when boiling the pot, cover the pot and simmer for 20 minutes, start to stir non-stop, continue for about 10 minutes, until it is crispy and thick.

5.Oil: Add a little salad oil about 10 minutes after the porridge is simmered, and you will find that not only the congee is bright in color, but also fresh and smooth in the mouth.

6.Divide the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge restaurant does not do this.

The bottom of the porridge is the bottom of the porridge, the material is the material, boiled separately, blanched, and finally put aside to boil for a while, and never more than 10 minutes. In this way, the porridge is refreshing and not turbid, and the taste of everything is boiled out without cross-flavoring. In particular, when the adjuncts are meat and seafood, the congee base and the adjuncts should be separated.

Cook whatever you like!

Squid porridge ingredients:

100 grams of dried squid, 250 grams of rice, appropriate amount of cooking oil, salt, and garlic.

Method: (1) Soak the dried squid until soft and chop it;

2. Wash the rice, add an appropriate amount of water, 1 teaspoon of salt and 1 tablespoon of oil, and soak for more than half an hour;

3. Cook porridge, turn to low heat after the water is boiled, and stir constantly to prevent sticking to the bottom;

4) Heat oil in a wok, stir-fry the chopped squid until fragrant, add minced garlic, stir-fry well;

5) When the porridge is almost ready, add the squid, mix well, cook for a while, add minced garlic and salt to taste.

How to soak dried squid.

Dried squid, also known as "soil squid" in Guangdong and other places, is called "hanging piece", this title is because it is made of fresh squid dried, and when drying, it is mostly hung with a thin rope, and the title of "hanging piece" is naturally very vivid. So how should we soak the dried squid we bought?

1. First of all, when buying dried squid, you must choose dried squid with smooth appearance, hard meat, thick body, no mildew spots, and bright luster.

2. When soaking, first soak the squid in cold water for 2 hours, and then soak it in 1 100 alkaline water for 8 to 12 hours.

3. Then take out the squid that has penetrated it, rinse it with water, and pinch it with your hands while washing until the appearance of the squid is not slippery and there is no peculiar smell.

4. Next, soak the squid in cold water and take it as you go.

5. It is particularly noted here that if the squid is older, the concentration of alkaline water can be slightly increased. You can look at the color to distinguish whether the squid is old, the color is light yellow and transparent for tender, and the color is purple and opaque for old. In general, the soaking rate of squid is between 400% and 600%.

Hello! The practice of cooking porridge with dried squid.

Dried squid pork ribs porridge preparation steps.

Ingredients: squid appropriate amount Japonica rice appropriate amount Pork ribs appropriate amount Parsley appropriate amount Tofu granules appropriate amount.

Winter vegetables, appropriate amount of chicken essence, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of pepper.

Squid pork ribs porridge recipe steps.

1.Dried squid is soaked in cold water in advance.

2.Remove the cartilage from the soaked squid and wash the squid. (It is not easy to take out the dried squid before soaking).

3.Squid does not need a cutting knife, just cut the squid into three large slices, and then cut into small strips (so that the squid is crispy and fragrant); Parsley washed and finely chopped; Prepare an appropriate amount of fragrant tofu cubes.

4.Wash the ribs, blanch them in boiling water, drain and remove.

5.Take an appropriate amount of japonica rice (rice) and wash it.

6.Put the blanched pork ribs in and add the appropriate amount of water and minced ginger.

7.Cover the pressure cooker, cook over high heat, and when you hear the sound of hush, change to low heat and cook for about 8 minutes, then turn off the heat. (These ribs are very crispy).

8.Heat the oil in a pan and add the squid in it and stir-fry it until the squid rolls are fragrant.

9.Put some refined salt and stir-fry it quickly until fragrant, so that the squid tastes crispy and fragrant. (This process actually only takes a few seconds, the squid can't explode for too long, and you can turn off the heat when it is rolled up, otherwise it will be too old and too hard).

10.When the gas in the pressure cooker is gone, you can open the lid of the pot, add an appropriate amount of refined salt and stir well. (If you want to open it quickly, you can cover it repeatedly with a damp towel).

11.**, boil the porridge, and then put the fried squid in and cook. (Do not cook for too long, so as not to boil the squid and become hard when it is cooked, which will affect the taste).

12.Then add the fragrant tofu cubes and stir well. (Do not cook the fragrant tofu for too long, so as not to soften it too much and affect the taste).

13.Stir in an appropriate amount of pepper and stir well.

14.Add an appropriate amount of parsley, chicken essence, and winter vegetables to boil, then turn off the heat. (Winter vegetables should not be boiled for too long to avoid becoming sour and affecting the taste).

15.The taste of this porridge is very delicious, the fragrant tofu grains are crispy and delicious, combined with the umami of dried squid, the aroma of bone and meat cooked from the pork ribs, the three flavors are dissolved in one, it is really delicious!

Tips: 1Fragrant tofu grains and winter vegetables themselves have a salty fragrance, so when adding refined salt, it should be moderate, don't put too much, so as not to make the porridge more salty the more you eat;

2.Cooking tofu with spinach and chives will produce calcium oxalate, which is not easily absorbed by the human body, which is easy to form stones, which is not conducive to health;

3.When drinking porridge, it should be eaten warm, not cold, which is delicious and healthy;

4.Squid contains more cholesterol, so patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis should be cautious; Squid is a hair product, and people with eczema, urticaria and other diseases should avoid eating it;

5.Dried squid is dry, firm, fat, bright light pink, and slightly hoarfrost on the body surface.

6.If you don't have fragrant tofu grains, you can use dried tofu instead, that is, the kind of fried dried tofu, if you don't let it go, it's the best.

Ingredients: four dried squid;

Excipients: appropriate amount of ginger, appropriate amount of oil, appropriate amount of salt, two green onions.

Dried squid boiled porridge.

Wash the dried squid and cut into shreds, cut the green onion into chopped green onions, and cut the ginger into rice.

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Ginger in the oil pot, stir-fry the squid until fragrant, add a little water to boil and pour into the porridge, please click to enter **Description.

Sprinkle in chopped green onions before cooking, it's all right!

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Ingredients: Dried squid, celery, ginger, glutinous rice, rice. Seasoning: salt, pepper.

Method: 1. Finely chop the ginger, mince the celery, and cut the dried squid into cubes for later use; 2. Put an appropriate amount of water in the pot, pour in the same amount of rice and glutinous rice and boil it into rice porridge, add the soaked squid grains and boil for another 3 minutes; 3. Add salt, pepper and celery before removing from the pot and mix well.

When making porridge with dried squid, you can soak it first until soft.

Dried squid porridge. <>

Ingredients: 1 squid, ginger slices, some vegetables, 2 handfuls of rice, 15 dried scallops, 2 celery, 4 shiitake mushrooms.

Preparation of dried squid porridge.

Stir-fry the squid and shiitake mushrooms to this extent!

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It's good that the squid becomes this color, not too bad.

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I cook for two, so I use two handfuls of rice'The rice and scallops are boiled together as if they were porridge is cooked, and when they are almost cooked, they are added: first soak the squid, remove the red layer of the skin and some transparent bones, then shred, and cut the mushrooms into small pieces after soaking. Then fry the shiitake mushrooms and squid on low heat, cook the squid and shiitake mushrooms together with the porridge, then add an appropriate amount of oil, then add the greens, shredded ginger, celery, and salt, perfect out of the pot!

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Tips: You can choose the dish according to your preference, but this time it is a green cabbage heart! Shiitake mushrooms are easily charred, so be sure to use low heat.

When making porridge, the dried squid needs to be soaked first, and the dried squid should be soaked in water 15 minutes in advance, so that it is easier to absorb the flavor when cooking the porridge.

When cooking porridge with dried squid, it should be soaked until soft before making porridge.

You can make soup and make squid pork rib soup.

Ingredients used: dried squid, pork ribs, ginger, cooking wine, salt, pepper.

Here's how to make squid pork rib soup:

1. Soak the dried squid in warm water, and put a little baking soda in the water to facilitate the squid to soak better (you can also not soak it, chop it directly, and it will take a little longer to soak it).

2. Wash the pork ribs, put ginger cooking wine in a pot under cold water to remove the fishy, blanch and remove the water and wash it for later use.

3. Dry clean and cut the soaked squid into pieces, prepare ginger and pork ribs.

4. Take a casserole, pour the squid pork ribs and ginger into it, put in an appropriate amount of water, first boil over high heat, and then simmer for 60 minutes.

5. When the time is up, add salt and pepper to taste, put it in a bowl and eat.

6. The squid pork rib soup is as follows, which is delicious, nutritious, and super simplePrecautions1. Dried squid can be unsoaked, and the squid without soaking will taste fresher, but the dried squid will be tougher.

2. It is best to use a casserole to cook soup, and if you don't have it, you can also use other pots instead.

Ingredients: dried squid, pork bones (or lean meat, bones are recommended, the soup will be thicker), mung beans, lotus root, ginger, dates.

Method:1Soak the mung beans in water and the dried squid in water for 10 minutes.

2.While soaking, wash the pork bones (or lean meat) with flying water--- that is, put the washed bones or meat into a pot of boiling water and cook over medium heat for about 5 minutes, and then remove from the cold.

3.Wash the lotus root and pat it into irregular pieces with a knife handle.

4.Wash the ginger and pat it flat with the blade of a knife.

5.Put all the above ingredients into a casserole, pour an appropriate amount of water, boil over high heat, turn to a simmer (i.e. low heat), cook for 3 hours, and then season and drink.

Note: Stir the soup an hour after it boils to prevent the dates from sticking to the bottom of the pot! It's best not to eat dried squid, pork bones are edible!! The amount of the above material depends on how many people drink the soup Answer supplement Supplement to add a word missing a word in Article 3 Sweat.

3.Wash the lotus root and pat it into irregular chunks with your hands or the handle of a knife, because then the lotus root will taste more powdery.

A delicious way to cook porridge with abalone

Preparation of ingredients. 1 cup soaked rice, 7 cups water, 2 abalone (300g), 1 tablespoon sesame oil, a pinch of soy sauce, a pinch of salt.

Methodological steps. 1.Handling the abalone: Wash the abalone, remove the meat with a spoon and cut the abalone meat into thin slices.

2.Stir-fry abalone: Add sesame oil to the pot, add the abalone and stir-fry, then add water and bring to a boil over high heat.

3.Cooking porridge: Put the soaked rice in 2, stir with a wooden rice spoon, and cook slowly.

4.Seasoning: After the porridge is cooked, simply season it with salt, turn off the heat and put it on a bowl with soy sauce.

5.It is also possible to boil the abalone offal together, but it is up to personal taste to decide whether the offal is left or not. The internal organs of female abalone are dark green, while the internal organs of male abalone are dark yellow.

Nutritional value of rice:

Although the content of various nutrients in rice is not very high, it also has high nutritional efficacy due to the large amount of food consumed by people, and is the basic food for supplementing nutrients; Rice porridge has the effect of tonifying the spleen and clearing the lungs.

Efficacy and function.

Rice is rich in B vitamins; Rice has the effects of clearing blood and blood, relieving annoyance, quenching thirst and stopping diarrhea; Rice porridge has the effect of tonifying the spleen and clearing the lungs.

Abalone Nutritional Value:

1.Abalone is rich in protein, as well as more nutrients such as calcium, iron, iodine and vitamin A.

2.Abalone is extremely nutritious and rich in globulin.

3.Abalone meat can extract a bioactive substance called baolin, which has the effect of protecting the body's immune system.

Method: Stir-fry the shredded squid and minced garlic in a pot first to bring out the fragrance. When the porridge is ready, put shredded squid first, wait for a while, and then put the fried minced garlic, minced coriander, and some diced carrots for the sake of beauty, very small, that taste is very fragrant, by the way, don't forget to put salt and chicken essence.

Guangzhou's porridge is actually that"Raw porridge"It means that you must first boil a pot of porridge, then pour a part of the porridge into a small pot and boil, and wait until the porridge is boiled, put the seasoned ingredients in and cook it together until it boils again. As for the ingredients, it depends on personal preferences (such as: beef slices, pork slices, fish slices, etc., if you like, you can add a little shredded ginger and chopped green onions).

It is best not to cook too much every time, one or two bowls are fine, the amount is too much, and the ingredients will be overheated if the cooking time is too long. Cooking soup with bones first, and then using that soup to make porridge will be particularly delicious and nutritious. Add crushed preserved eggs to the preserved egg porridge, and add salt, chopped green onions, and pepper when the pot rises, depending on your taste.

The point is that the porridge should be boiled well.