The summer of 2010 was not only an unprecedented summer, but also a very unusual summer. In this hot summer, people's appetite is greatly reduced, which will inevitably lead to insufficient nutrition, feeling physically and mentally exhausted, and making people less want to eat. Then a proper bowl of health porridge will not only promote your appetite, but also keep up with the nutrition and be easily absorbed. Chef Jing hopes that all food lovers should focus on light food in the hot summer and not eat too much spicy food to avoid getting angry.
Today, I recommend a good health porridge in summer-carrot, mushroom and firewood porridge. This is a nutritious health porridge that strengthens the body, tastes delicious, is rich in nutrients, and nourishes the body. I hope that having such a bowl of health porridge in summer can greatly promote your appetite.
Carrots, mushrooms and chicken porridge
Recipe Recommendations
- pot chicken appropriate amount
- meters appropriate amount
- mushrooms appropriate amount
- coriander appropriate amount
- chives appropriate amount
- carrots appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- winter vegetables appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- salty and fresh
- casserole
- several hours
- senior
Steps for Carrots, mushrooms and chicken porridge
1
Soak dried mushrooms 1 hour in advance. (Just wash the fresh mushrooms and be ready)
2
Treatment of Chai Chicken: The sale of live poultry is prohibited in urban areas of Beijing, so the chickens purchased have been killed and subjected to preliminary treatments such as plucked and dissect. Just wash the chicken, cut off the chicken's butt, head and claw armor, then cut the chicken into small pieces, place it in a pot of boiling water, blanch and fish it out.
3
Put the blanched chicken pieces into a casserole with boiling water, add ginger slices, boil and simmer slowly for an hour and a half.
4
Wash and slice the soaked mushrooms; peel and shred the carrots; dice the chives/coriander for later use.
5
After an hour and a half, wash the rice and pour it into the casserole of stewed chicken. Bring it to the boil on high heat, change to low heat, and stir more halfway to avoid sticking to the pan. (To make porridge, you must first use strong fire to boil the porridge quickly, and then use slow fire to boil it slowly to make the texture eroded and soft, and the taste sweet and palatable.)
6
When the porridge is cooked to 6 minutes, change the heat to high, put the mushrooms in and cook them first. After boiling, change the heat to low for about 15 minutes, so that the taste of the mushrooms can be fully dissolved in the Chai Chicken porridge.
7
When it is cooked, change to high heat, add some refined salt, put the carrots in and cook. After boiling, change to low heat for about 4 minutes.
8
Stir in appropriate amount of chicken essence before starting the pan and stir well.
9
Add chives/coriander, winter vegetables, and pepper, drop some sesame oil and stir well to turn off the heat.Carrots, mushrooms and chicken porridge Make Tips
【Nutritional Value】: Carrots contain a large amount of carotene, which helps nourish the liver and improve eyesight, and enhances immune function; Shiitake mushrooms are rich in nutrients, and eating more can strengthen the body and increase resistance to disease; Chicken meat is tender, savory, and nutritious, serving to nourish the body; The amino acid composition in rice is relatively complete, and the protein is primarily rice protein, which is easy to digest and absorb. 【Jingchu's Warm Tip】: Congee is best eaten warm; do not drink it cold, as this way it is both delicious and healthy. Free-range chickens are more suitable for stewing soup than Sanhuang chickens; the congee cooked this way tastes more savory and sweet, and the meat has a better texture. If you prefer a more tender texture or have elderly people at home, using Sanhuang chickens yields better results. Note: As the ancients said, "Eating ginger in the morning is better than drinking ginseng soup; eating ginger at night is like eating arsenic."