What do you need to add to the porridge with dried vegetables and meat, and the procedure for making

Shaoxing mold dried vegetables are oily and black, mellow in fragrance, and resistant to storage. There are three main varieties of vegetable ingredients: large-leaved mustard, flowering mustard and snow mushroom. Mustard greens contain glucosinolated, proteins, and minerals.

Glucosinolates are hydrolyzed to produce volatile mustard oil, and amino acids are produced after protein decomposition, so the processed pickles have a unique flavor and delicious taste. When processing, the fresh vegetables after harvesting are usually sorted and cleaned and dried1?days, put in a cool and ventilated place for 4 to 5 days, the height of the vegetable pile does not exceed 50 cm, turn the vegetables up and down once a day to prevent the vegetable pile from heating and deterioration, after the pile is yellow-green, according to 3 kg of salt per 100 kilograms of fresh vegetables, remove the salt layer by layer, step on the vegetables once in each row, and step on the vegetables once to the degree of vegetable juice.

If there is not much juice, you can step again the next day until the juice comes out. The vegetables are marinated and foamed, and the vegetables are dried in the tank after the yellow is ripe and fresh. After pickling, the fresh pickles that are not dried are yellow and bright, mellow and fragrant, fresh and tender, containing amino acids, total sugar 0 34, total nitrogen 0 25.

Each 100 grams contains 250 mg of calcium, 31 mg of phosphorus, 3 1 mg of iron, 0 04 mg of vitamin B0. After drying, the moldy dried vegetable sauce is brown and has a unique dried vegetable flavor. The one that is pickled and dried with the whole mustard is called "long hanging dried vegetables", and the ones that are chopped and dried with the preparation are called "short hanging dried vegetables".

Moldy dried vegetables are often used to steam, stew, and cook soup, which can relieve heat and heat, clear the internal organs, and appetize the law. "Braised pork with moldy dried vegetables" is a typical Shao-style famous dish that has been written into the "Chinese Recipe". Mr. Lu Xun and Prime Minister loved to eat this hometown dish before their deaths.

The stewed meat with moldy dried vegetables has also been praised by many international friends. In 1972, Nixon of the United States visited China and came to Hangzhou, and at the banquet in the outer building of Hangzhou, there was a *** hometown dish "Braised meat with moldy dried vegetables, and Nixon even claimed OK after eating!".The traditional way to stew meat with moldy dried vegetables is:

Choose the best and delicious dried mustard greens, cut them into inch strips, wash the meat, and cut it into pieces (preferably pork belly with skin). Mix with mother and child soy sauce, monosodium glutamate, after the meat absorbs the soy sauce, according to 1 layer of vegetables, 1 layer of meat is laid, put in the steamer to steam for about l hours, the meat is already crispy and soft, with the fragrance of dried vegetables, it tastes crispy but not greasy, the dried vegetables are shiny, fresh but not salty, and the "rice" is excellent. Moldy dried vegetables and bamboo shoots are boiled and dried together, called dried vegetable shoots, which can be described as fresh and fresh, and it is excellent to make soup.

Moldy dried vegetables are steamed separately and softly under rice, which also has a unique flavor, as the saying goes, "black vegetables, white rice". Using moldy dried vegetables as ingredients, it can be fresh and flavorful, such as "braised snakehead fish with dried vegetables", "braised potatoes with dried vegetables", etc., all have unique flavors.

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Recipe for porridge with dried vegetables and lean meat.

Ingredients: 200 grams of lean meat, a small handful of dried vegetables, 10 dried scallops, a few slices of ginger, a little salt Method: 1. Soak the dried vegetables in warm water in advance, wash them and cut them into small pieces after soaking soft.

2. Soak the scallops, tear them up and set aside.

3. Wash the rice and soak it for half an hour, then put it in a pot with dried vegetables, scallops and ginger, and add a little peanut oil at the same time.

4. Wash and slice the lean meat and marinate it with some salt, light soy sauce, corn starch, cooking wine, sugar, and peanut oil for half an hour.

5. After the porridge is cooked, pour in the meat slices and cook for a few minutes, and add salt.

1. After the vegetables are boiled, cut into sections.

2. Cut the dried vegetables and peanuts, put them in a pot, add an appropriate amount of water, boil for about an hour, mix 3 rice with millet, and wash.

Add 4 meters to the pot and continue to cook.

5. Cook until the rice blooms and becomes porridge, and it's OK.

Rice cooker vegetable dried lean porridge method:

Dried cabbage: two or three.

Lean meat 100g

Salt to taste. Oil to taste.

Rice 250g

Pork slices (bought from the supermarket and already cut xd) marinated in oil and salt the night before;

While marinating the pork, soak the rice in water

Cut the dried vegetables into small pieces of about 5 cm and soak them with rice;

When I wake up in the morning, pour everything into the rice cooker (I used to soak rice in the rice cooker) and add about 7 bowls of water. Press the Cook button;

Leave on for 45 minutes.

Precautions: 1. The rice cooker in the bedroom does not have the energy to cook porridge, so sometimes it will boil and overflow, just open the lid and stir it.

2. After cooking, don't open the lid if you have time, and the porridge will be softer if you have 15 minutes.

1.Wash the rice, add 500 grams of water to the pot in the burning hall, boil the blind section on a high fire, and cook it into porridge.

2.Chop the rape and chop the pork into minced meat. Pour the vegetable oil into the wok and heat it, then put the minced meat into the pan and stir-fry it, then add the minced green onion and ginger, soy sauce and salt and stir-fry well, and finally add the chopped rape powder and stir-fry it a few times.

3.Put the fried minced rape meat into the cooked rice porridge and mix thoroughly.

Production key. Do not put alkali in porridge, so as not to destroy the nutrients. Porridge should be boiled until thick and sticky. Stir-fry the minced meat and then boil it with the porridge.

Ingredients: 2 green vegetables, 50g minced meat, 30g rice

Excipients: appropriate amount of water.

1. Wash the rice and soak it for half an hour.

2. Add an appropriate amount of water.

3. Bring to a boil over high heat and turn to low heat.

4. Cut the lean pork into small pieces.

5. Chop into minced meat, pay attention to be very fine.

6. Chop the greens into minced pieces.

7. When the rice porridge is cooked until thick, stir constantly with a spoon until the rice grains are soft and rotten into a paste.

8. Add the chopped greens and minced meat.

9. Stir well and continue to cook for 5 minutes until cooked and thick.

Hello! Preparation of porridge with lean pork with green vegetables:

Ingredients: Appropriate amount of rice, a little greens, appropriate amount of pork.

Steps: 1. Wash the vegetables in hot water for a few seconds, soak them in cold water immediately, and then squeeze out the water and chop them for later use;

2. Cut the lean meat into small cubes, add green onions to the pot, add a little light soy sauce, and fry until it changes color;

3. Boil water in a porridge pot, increase the rice and bring to a boil, cook over medium-low heat for half an hour, and then cook until the rice grains are viscous;

4. Add the fried meat and continue to cook for 12 minutes;

5. Finally, add the greens and salt, stir for a few minutes and serve.

Materials:

Ingredients: 250 grams of rice or millet, 150 grams of minced meat, 200 grams of green vegetables.

Ingredients: 50 grams of vegetable oil, 25 grams of soy sauce, 10 grams of refined salt, green onions, a little minced ginger, kilograms of water.

Method

1) Wash the rice, put it in a pot, add water, bring it to a boil over a high fire, turn to a slight heat and cook it thoroughly to make porridge.

2) Chop the green leafy vegetables, then pour the oil into the pot, fry the minced meat, fry the minced green onion and ginger, soy sauce, fry the vegetables a few times, put it in the rice porridge, add the refined salt to taste the good taste, and boil it together.

The key to production: do not put alkali in the porridge, so as not to destroy the nutrition. Porridge should be boiled until thick and sticky. Stir-fry the minced meat and then boil it with the porridge.

Ingredients. Ingredients.

Minced meat. 200g

White porridge. 400g excipients. Ginger.

Amount. Scallions. Amount. Steps.

1.Add 2 tablespoons of water, cornstarch and light soy sauce to the minced meat, stir well, then add salad oil and stir again to set aside, so that the minced meat in the porridge will be very fragrant and tender.

2.Heat the white porridge on the fire until it boils.

3.After marinating the minced meat, add the same water, stir well, pour into the boiling porridge, and stir quickly to combine. (Add water so that the minced meat can spread quickly in the porridge and will not stick together.) ）

4.After boiling, add minced green onion and ginger, refined salt, or an appropriate amount of pepper according to your preference.

5.Finally, boil for another 5-10 minutes until boiling, then turn off the heat, if you want to eat preserved egg and lean porridge, you can also add preserved eggs when adding minced meat. You can also add the egg wash at the last step and cook it.

6.A bowl of fragrant minced meat porridge is cooked, without any MSG, it is still very fragrant, ginger can improve the flavor of minced meat, so be sure to put ginger :)

1. Wash the rice, add 500 grams of water to the pot, bring to a boil, and simmer into porridge.

2. Chop the rape and chop the pork into minced meat. Pour the vegetable oil into the wok and heat it, then put the minced meat into the pan and stir-fry, then add the minced green onion and ginger, soy sauce and salt and stir-fry well, and finally add the chopped rape and stir-fry a few times to take it out.

3. Put the fried minced rape meat into the cooked rice porridge and mix thoroughly.

Here's how to do it. Materials.

Rice to taste.

Lean pork in a small piece.

A small handful of bok choy (or other green vegetables).

Salt a pinch of salt. Pepper, corn oil, cornstarch A pinch of it.

Lemon juice Three or four drops.

Finely chopped green onion and ginger.

Steps to make porridge with vegetables.

Save the practice to your phone.

Step 1: Preparation of Plain Milk Pulled Toast Step 1

Rice is washed and frozen overnight in the freezer of the refrigerator, which is said to destroy the internal structure of the rice, and it can be cooked into a smooth and thick porridge base in 10 minutes.

Step 2: Preparation of Plain Milk Pulled Toast Step 1

Shred the lean meat, add a pinch of salt, pepper, cornstarch, a few drops of lemon juice and stir slightly. Lemon juice removes the fishy smell of the meat and marinates for a while.

Step 3: Preparation of pure milk tear toast Step 1

Put the ginger shreds into the porridge base, this can not be saved, and the ginger can reconcile the fishy smell of the meat.

Step 4Put the marinated shredded pork into the pot little by little with chopsticks and stir.

Step 5: Preparation of Plain Milk Pulled Toast Step 1

Finely cut the washed bok choy into thin strips and put it in the pot and stir.

Step 6: Preparation of Plain Milk Hand Pulled Toast Step 1

Bring to a boil, turn off the heat, add chopped green onions and add a pinch of salt. The fragrant and soft glutinous vegetable and meat porridge is ready!

Materials:

50 grams of pork (mutton, chicken, free meat, etc.), 50 grams of japonica rice, 50 grams of green cabbage leaves (lettuce, rape, amaranth, wolfberry leaves, camellia leaves).

Method

Finely chop the meat, cook porridge with japonica rice, add green vegetable leaves, cook for a while, add sesame oil, salt, seasoning, and eat as much as you like. 2 times a day. Ulcer disease is stable, and it is very suitable for use.

1.Choy the sum into finely chop pieces.

2.Minced pork.

3.Wash the rice and cook it in a pot.

4.Add choy sum and minced meat to the cooked rice porridge at the same time.

It's very easy to make, first make the meat, then cook the porridge, put the meat in the porridge when it's almost cooked, turn off the heat and eat it directly.

Preparation of porridge with dried vegetables and lean meat.

1.Soak the dried vegetables in hot water for a while until soft and then wash.

2.Wash an appropriate amount of millet.

3.Pour the washed millet into the casserole.

4.Add some leftover rice.

5.Add enough water to cook the porridge.

6.After the vegetables are dry-washed, chop and pour into a casserole, then go to cook the porridge.

7.Cook until the porridge is cooked through, add an appropriate amount of shredded lean meat, and continue to cook until the lean meat is cooked through.

8.Add oil and salt to taste.

9.Finally, pour an appropriate amount of light and extract it from the pot.

People with a sick spleen can try it!

Soak the dried vegetables until soft and cook them. Beauty ** Porridge:

Porridge with small cabbage fungus.

Fungus, cabbage and glutinous rice are boiled together, which can moisten the lungs, nourish yin and stomach, lower lipids and blood pressure, and eliminate fat and diuretic.

Fat reduction and extraction: Refreshing and fat reduction Take 30 grams of fungus, 250 grams of cabbage, 100 grams of glutinous rice, add water and boil and change to low heat.

Tremella chrysanthemum porridge.

The smell of chrysanthemums is fragrant, cool and comfortable, white fungus nourishes the yin and nourishes the body, and they are boiled with glutinous rice as porridge, which can be used for a long time to beaautify and lose weight, and the effect is good.

Fat Reduction Tips: Aromatic Fat Reduction.

Take 10 grams of white fungus, chrysanthemum, and 60 grams of glutinous rice. Put it in the same pot, add water to cook porridge, and add an appropriate amount of honey to eat after the porridge is cooked.

Cook slowly until the rice grains are rotten, then add a small amount of salt.

Sweet potato porridge with coy seeds.

Sweet potato is low in calories, rich in cellulose, scraping oil**, strengthening the spleen and stomach, and lowering blood lipids.

**Tip: Nutrition and fat loss.

Take 30 grams of coix seeds, 300 grams of sweet potatoes, and 100 grams of glutinous rice. Wash the seeds, peel and cut the sweet potatoes into cubes, and cook them together with the glutinous rice to make porridge.

When the porridge starts to cook, you can add more boiling water, first boil over high heat, then turn down the heat and cook until cooked.