Porridge
By VicentaLakin
It's a privilege to have this trial of the Queen of Trust, and thank you for your food, for your hard work. This rice is a little different from the five rice I bought at the supermarket, and it's much more cosmopolitan than the trial rice. It was made last night with porridge, and in the course of the porridge, it was found that the porridge was made shorter than the rest of the rice and that it was thicker and softer and smellier。
Recipe Recommendations
- Wuchang rice 200g
- edamame 80g
- chicken breast 1 block
- salt 2g
- cooking wine 5g
- vegetable oil a little
- ginger 2g
- qingshui 1000ml
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Porridge
1
Get ready to go。
2
Clean up the rice。
3
Add some 4-5 times the water and start cooking。
4
Chicken chest wash, cut into silk。
5
The beans are peeling off their shells and washing them for use。
6
Add a little vegetable oil to the pot and heat it up. Go down to Ginger's, turn it up。
7
Then it goes down to chicken, into a proper amount of wine, and it turns into chicken。8
The beans are pouring in, the beans turn color, and the fire is ready。
9
About 35 minutes, the porridge is starting to stick。
10
Pour in the fried soybeans and keep cooking for 15 minutes。
11
I'll just add the right amount of salt to it。Porridge Make Tips
Increase or decrease water use according to their preferences. The soy-cooked chicken silk can also be boiled in the pot without being made, but the chicken needs water. I've been cooking for almost an hour, and the porridge is very, very sticky and soft, and you can reduce the amount of cooking time you want. This porridge has been sticky in about 35 minutes. It's delicious。