In Cantonese style, raw porridge is to cook the porridge first, and then heat the porridge and put it in the porridge to be boiled. Because the ingredients of this porridge are all fresh ingredients and are put down only when eating, it is called raw porridge.
What I made this time is a simple version of raw porridge, which has also been cooked in advance. When eating, pickle the ingredients slightly. After the porridge is boiled, add the marinated raw materials and blanch until it changes color. Turn off the heat and eat. This porridge is fragrant, glutinous and delicious, and the raw materials are tender and tender.
Cantonese porridge with raw materials
By AndreRoberts
Recipe Recommendations
- chicken offal 1 payment
- eggs in 1
- ginger appropriate amount
- white porridge 1 bowl
- rice wine appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
Steps for Cantonese porridge with raw materials
1
Cut the chicken offal well.
2
Add ginger, sugar, wine, soy sauce, shredded ginger, and peanut oil to slightly marinate the chicken offal.
3
Put the porridge in the pan and bring it to a boil over high heat.
4
After the porridge is boiled, add the chicken offal into the rolling porridge.
5
Put in peanut oil.
6
Once the chicken offal changes color, add salt to season and turn off the heat. Beat the eggs and add them to blanch until done.Cantonese porridge with raw materials Make Tips
It is best to cook raw porridge in sand pot, which will taste better. Those who like to put chopped green onion can also add chopped green onion.