Porridge for rice
By VicentaLakin
What about leftover rice? I'm sure most people would have picked eggs and rice, but in another way you'd have unexpected harvests. Seafood and vegetable porridge are very common in the South, and few people do it in the North, opening up their minds to make up for them, will enrich our table。
Recipe Recommendations
- leftover rice 2 bowls
- Hymie 30 grams
- mustard 30 grams
- green vegetables 1
- green beans a little
- salt a little
- ginger a little
- pepper a little
- chives 1
- chicken essence a little
- salty and fresh
- cook
- ten minutes
- simple
Steps for Porridge for rice
1
Gingertails, little onions, peppers are good for yourself. Don't buy them, too much fake。
2
Shanghai is cut in pieces, sea rice is washed clean, it is bubbled with open water and half a bag of small packagings。
3
Two bowls of rice left in the pot。
4
I'll take some water, and I'll add ginger。
5
Pour the water with the rice。
6
When the rice soup is made sticky, it is put in salt, pepper powder, green beans, green vegetables, chickens, a little boiled and put in onions. The last thing you do is spill the gravy。
7
The finished product。Porridge for rice Make Tips
Self-favouring seameat tastes better than shrimp. 2. Gingermeck Haimi is put up early enough to give him enough time to flavour. 3. Pepper powder does not need to be boiled and can be finally released。