How to cook porridge with dried squid with shiitake mushrooms?

Raw rolled squid porridge.

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.

Pork ribs and dried squid porridge.

Ingredients: 200g dried squid, 250g white rice, 600g pork ribs, 50g shiitake mushrooms, 100g carrots, 30g green onions, 3 slices of ginger, 2500 water, 2 tsp salt, 1 tsp pepper, 1 tsp sesame oil.

Preparation: 1Dry clean the squid and soak in water for 1 hour; Wash the white rice; Wash the mushrooms and soak them in water until soft and cut them into pieces; Cut the carrots into cubes and set aside.

2.After the ribs are blanched in boiling water, they are washed in cold water and set aside. 3.

Take a pot, add the white rice from Method 1, the pork ribs from Method 2, water, and ginger slices to a boil over high heat, then turn to low heat and continue to cook for 30 minutes. 4.Take an oil pan and pour 2 tablespoons of oil into a hot pan, add the mushroom cubes, dried squid and green onion segments from method 1 and stir-fry them until fragrant, then put them into the porridge of pork ribs in method 3, and then put the carrot pieces from method 1 into the pot and cook for about 30 minutes, and finally add all the seasonings and mix well.

Wash the squid and cut it into very small pieces, wash the rice, wash the mushrooms, cut it all into very small pieces, put it all together, add more water, and make a rice cooker.

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 the porridge, turn the water to low heat after boiling, 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%.

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 the porridge, turn the water to low heat after boiling, 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.

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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1. Dry wash the squid and soak it in water until soft.

2. Put the pork ribs and ginger slices into the pot and boil for 2 or 3 minutes, then set aside.

3. Start another saucepan, put in an appropriate amount of water, cut the soaked squid into small pieces, pour it into the pot with ginger slices, and cook for half an hour.

4. After that, add the pork ribs with flying water and continue to simmer for 1 hour.

5. Finally, add the chopped white radish, and continue to simmer the wolfberries for 20 minutes.

Dried squid cannot be stewed and eaten, and it needs to be soaked before it can be cooked.

How to stew dried squid Eat dried squid, first soak the squid and then stew it in the pot in the soup is very delicious.

After soaking, it can be stewed and eaten with meat.

The chicken stew with squid is indeed delicious and has a compelling aroma. There is no greasy feeling at all, and it has a sweet taste. Squid is rich in calcium, magnesium and iron, and traditional Chinese medicine believes that squid has the function of nourishing yin and nourishing the stomach, replenishing deficiency and moisturizing the skin.

How do you stew squid? Dried squid, dried squid is soaked in water first, and then it can be fried and eaten, and the fried peppers can be eaten, and the taste is very good.

It can only be cooked after the water is issued.

Can't you just put water and add ingredients to stew?

How to eat dried squid? Soak it in water first.

The practice of squid porridge

Ingredients: 100 grams of dried squid, 250 grams of rice, 1 teaspoon of oil, 1 teaspoon of salt, 1 teaspoon of chopped green onion.

Steps: Step 1: Soak the squid in water until soft.

Step 2: Cut the soaked squid into shreds.

Step 3: Wash the green onion and cut it into finely chopped green onions.

Step 4: After washing the rice, put it in a pot, add the rice:water = 1:8 or 1:10 of the amount of water, add the oil and soak slightly.

Step 5: Then boil the porridge over high heat, then switch to low heat, stirring while cooking, and then continue to simmer until the porridge is cooked until it is soft and cooked. Then add the squid and continue to simmer for about 10 minutes.

Step 6: Then add the salt and stir well.

Step 7: Finally, put the squid porridge in a bowl and sprinkle with chopped green onions. It is recommended to soak the dried squid in water in advance to soften it for easy cooking.

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, brightening ears and eyes, relieving annoyance, quenching thirst, and stopping diarrhea; Rice porridge has the effect of tonifying the spleen and clearing the lungs.

Squid Nutritional Value:

1. Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively lead to anemia;

2. In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore eyesight, and improve liver function;

3. The polypeptides and selenium contained in squid have antiviral and anti-radiation effects.

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!

Shiitake mushroom squid soup.

Blood. Recipe nourishing yin recipe.

Preparation of squid soup with shiitake mushrooms.

1 Wash the squid first, cut it into oblique cubes, blanch it in boiling water, remove it and drain it; Remove the stems of the shiitake mushrooms, wash and slice.

2 Put the heat in the wok, heat the oil, add the chopped green onion, minced meat, sliced bamboo shoots, and mushroom slices and stir-fry, add water, and then add the soaked shrimp and cooking wine, refined salt, and sugar. After boiling, put in the squid fillet, skim off the floating after boiling, thicken with water starch, add monosodium glutamate, pepper noodles, and drizzle sesame oil.

Efficacy: Nourish yin and nourish blood, nourish and moisturize dryness.

The early vegetative function of the eel.

Eel, also known as yellow eel, belongs to the eel family. Its meat contains about 18 8 grams of protein, 0 9 grams of fat, 38 mg of calcium, 150 mg of phosphorus, 1 6 mg of iron, vitamin B, 0 95 mg, vitamin B, 0 per 100 g, 0 g of fat

Tips for making soup nets.

Can shiitake mushrooms and mushrooms be eaten together:

Nourishing and strong, eliminating food and phlegm, clearing the mind and lowering blood pressure, smooth** and anti-cancer effect.

Can broccoli and shiitake mushrooms be eaten together:

Eating both together is the first choice for patients with scurvy, cholesterol, hypertension, nephritis, proteinuria, and diabetes.

Home-cooked mushroom and squid pork rib soup.

Shiitake mushroom squid pork rib soup, the taste is both fragrant and fresh, the fragrance comes from the shiitake mushrooms, and the freshness comes from the squid. Shiitake mushroom and squid are all dried goods, you can always have some at home, if you want to eat, just buy a pork rib stew, it is very convenient. Next, let's make a two- to three-person shiitake mushroom squid pork rib soup.

Ingredients. 1 pork rib.

5 dried shiitake mushrooms.

Dried squid: 1 small one.

Water 500 ml.

Salt a pinch of salt. A little monosodium glutamate.

Method steps.

Take 5 dried shiitake mushrooms and soak them in water.

Take a small dried squid and rinse it well, taking care to remove the transparent bone in the middle.

Wash the ribs as well. The materials are all ready.

Put all the ingredients in an electric saucepan and add about 500ml of water.

The electric saucepan is energized and adjusted to automatic gear, and it will simmer for about 3 hours. If you eat it at noon, be sure to stew it before 9 a.m.

Remember to put an appropriate amount of salt and monosodium glutamate according to your personal taste before eating.

It's stewed, take a bowl and try it at Lu Qiao!