Porridge
By VicentaLakin
It is a good choice for breakfast to have raw pork and porridge, pure liver and blood, and phenol with nutritional balance. The criteria for making this porridge are liver and fragrance, raw food and rice, which seem to be demanding, but it's still easy to make it as long as it's prepared for fire。
Recipe Recommendations
- salty and fresh
- casserole
- half an hour
- simple
Steps for Porridge
1
The rice was washed clean and placed in the casserole, adding about six times the volume of water. It's better to use northeast rice, but it just happened to be out of the house, so I used long fragrances。
2
When the fire breaks, the bottom is shoveled from the pot to prevent the rice-pumped pan from paste. Then turn the fire, and put a cap on it for 20 minutes. If you're afraid of the pot, don't put the cover on it and leave a stitch。
3
Pork liver wash, slice thin。
4
Lettuce cutter, onion cutter。
5
Twenty minutes later, a spoon of salt was added to the porridge, the fire was turned and two or three minutes were mixed with the spoon, which made the porridge thicker。
6
Add the liver to the porridge and spread it quickly。
7
The porridge will be ready once the liver changes and the lettuce and onions continue to mix, and then a little pepper powder will be added after cooking again。Porridge Make Tips
One and two last steps must be heavy, quickly mixed, boiled and shut down, or the liver must grow old, the raw vegetables soft, and the taste is not so good. 2. If you are concerned about the high cholesterol or if you don ' t like the taste of pork liver, you can switch to thin meat, slice thin, and the rest is the same. The scale of the recipe is three bowls of congee。