Porridge
By VicentaLakin
I've been trying to make Guangzhou's snacks since I fell in love with them, and I've never come to Guangzhou for nothing, if I try. This dish, which does not add too many spices, is the original taste of food — pure taste, return to nature — which is health in the true sense。
Recipe Recommendations
- jujube 10 teeth
- chicken half a
- lotus leaf 2 bunk
- scallops 10 teeth
- mushrooms of 10
- ham 1 small piece
- glutinous rice 300g
- white sugar 1 teaspoon
- geranyl 2 tablets
- oyster sauce 1 teaspoon
- soy sauce 2 tablespoons
- salt a little
- cooking wine 1 teaspoon
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Porridge
1
(b) Half an hour of immersion of chickens, cleaning of dry moisture, a little salt, wine, soy sauce, platinum oil, white sugar, fragrance, one night in the freezer
2
(b) A night of rinsing with cold water
3
(a) A night of clean leaves and cold water bathing
4
(b) Ham cut particles, with hot water soaking in stubbles, dates, mushrooms and ham for at least half an hour
5
(a) The pellets of mushrooms, the tearing of the lumbers, and the incorporation of the luminous rice with the ham, the date, a spoonful of soy sauce, a spoon of pig oil, the salty smell of the lumber and the ham, the water of the lumber, the water of the lumber, the water not too much, and the rice level
6
And pour into the cast iron pan, a small fire for half an hour
7
(a) A few folds after the meal has been cooked, which makes the meal more loose
8
Take a clean leaf and put some chicken in it
9
(b) A corset of chickens
10
Plus chicken and mushrooms
11
(c) Tightening, with water running into the small fire for about 30 minutes
12
Scrambling onions, rice, meat, leafy13
It's finished. One dish tastes a lotPorridge Make Tips
1. The rice must be impregnated early for at least five hours, pre-cooked, with cast iron pans, high pressure pots and electric rice. 2. If the raw rice is steamed with the chicken, the rice becomes old when cooked. Three, mushrooms. I'm half the rice, half the chicken。