Porridge pan
By VicentaLakin
The winter pot was popular, and Guangdong used to have a porridge pot, the idea of which was derived from Guangdong's porridge. The porridge is so dense that it can lock up the nutrients and moisture of the food, and the porridge is used as a base for the burning of the food. Porridge pots in the hot pots are all rice, but this time I use rough rice, which has a healthy spleen to feed the stomach, to remediate, to trim and to facilitate digestion. Crude rice has a good effect on obesity and the gastrointestinal system, effectively regulating metabolism and endocrines in the body and treating anaemia. The rough rice porridge is plentiful and the sun is filled with fire, and the thicker, the better. When the porridge is thick, there's a thick skin on the surface. The greasy rice congee can make a good look, a good spirit, a pink face as a peach, a red in white。
Recipe Recommendations
- brown rice 100 grams
- pig bones 250 grams
- radish 500 grams
- Jiang 2 tablets
- red dates the 4
- Angelica 2 tablets
- wolfberry 20 grams
- Flammulina velutipes 250 grams
- lettuce 600 grams
- mutton 300 grams
- meatballs 200 grams
- salt 5 grams
- garlic sauce 20ml
- sand tea sauce 20ml
- salty and fresh
- hotpot
- several hours
- ordinary
Steps for Porridge pan
1
Racked rice for two to three hours。
2
The pig's bones were washed and the water was rinsed。
3
The radish cut the skin, and put the rough rice, the bones of the pig, the radish and the ginger chips together in the soup pan, and boiled and turned into the small fire for an hour。
4
It's good to have a radish bone and porridge instead of making the base of a fire pot。
5
And pour the porridge into the boiler, and into the date of the porridge, and it shall be boiled to the bottom。
6
A hot pot can burn golden needle mushrooms and eat with sauce。
7
It can also be roasted with raw vegetables, meatballs and lamb, etc。Porridge pan Make Tips
Make the base of the hot pot with the greasy rice congee and mix it with it to prevent it from being sticky。