Warm salty porridge
By ReneeSchmidt
Ingredients: chicken essence,salt,rice,mushrooms,cauliflower,shrimp,scallops,Tong Gu
Recipe Recommendations
- Tong Gu appropriate amount
- mushrooms appropriate amount
- scallops appropriate amount
- shrimp appropriate amount
- cauliflower appropriate amount
- rice appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Warm salty porridge
1
Wash the barrel bones, place them in a pressure cooker and simmer for 10 minutes, and add water. I don't use any seasoning.
2
Pour it into an electric rice cooker and simmer.
3
Side preparation materials: mushrooms, scallops, shrimp, cauliflower, rice.
4
Chop the garlic into pieces and fry until fragrant.
5
Add mushrooms, scallops and shrimps, stir fry until fragrant.
6
Add rice and stir fry.
7
Pour into an electric rice cooker and cook until the rice grains are 70% cooked.
8
Clip out the bones (if you want to put the meat on the bones in the porridge, poke it off with chopsticks).
9
Add the cauliflower.
10
Cook until the rice grains are cooked, add salt and chicken essence.
11
Pour your plate and start eating.