Porridge
By VicentaLakin
In the month, double stomachs start to wack -- stomach food. That's why the food is greasy, the exercise is low, and the digestive system can't keep up! As the year approaches, big fish meat gradually takes over our table and the burden of digestive systems increases. So, it's often like double stomachs, and it's like that to vent their grievances. The festival is over, and fresh vegetables have gradually replaced the status of big fish. The cuisine is our first choice, the cuisine for the stomach, the porridge for the wide variety, and it's better for the stomach to be fed after the season. The porridge has learned a lot, and today it is shared with all of you: soak up: before rice is cooked, soak up about half an hour before it expands. Smuggle: Cold water boiler, easy to stick. Frequent mixing not only makes it difficult to reach the bottom, but also fills the grains and is dense. Porridge bottom: prepare the porridge, release the other food, cook it for less than 10 minutes, so that the porridge is clear and everything tastes like it. In particular, when the supplements are meat and seafood, they should be separated from the porridge. Fire: First boil with a fire, then boil it for about 30 minutes. The size of the fire changes, and the smell of porridge comes out of it. Light oil: When the porridge is turned into a little salad oil in about 10 minutes, you'll find that not just the porridge is bright, but the entrance is very smooth。
Recipe Recommendations
- rice 100g
- chicken breast appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- Shanqin appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- starch appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Porridge
1
Rice is immersed in sufficient quantities and immersed for 20 minutes. (metres: clean water = 1.15)
2
Rice boils to bloom。
3
Mushrooms bubble early, Chess. Put mushrooms in the pot, boil them for 15 minutes, smell them, and porridge thick。
4
Chicken chests are unfrozen, water is drawn from kitchen paper, thin, cuttin, mixed with salad oil, white pepper powder, starch, shaving. Pickles for about 10 minutes. Put the prized chicken chest in the pot and mix it evenly。
5
Carrot chertin, celery chertin, pour it in the pot。
6
Smash even。
7
Add a proper amount of salt。
8
Plow in a proper amount of white pepper。
9
Put in a proper amount of perfume。
10
Put in a proper amount of perfume。Porridge Make Tips
1. Soak the rice in advance for about half an hour to allow it to expand, which makes it easier to cook and taste better.
2. If you start with cold water, the rice easily sticks to the bottom, so stir frequently with a spoon to prevent this. Starting with hot water not only saves time but also prevents sticking.
3. Add the mushrooms and simmer for about 15 minutes to release the flavor. Add the chicken breast and cook just until it changes color once boiling; there is no need to cook it for a long time.
4. If the chicken breast is frozen, pat it dry with kitchen paper after thawing for a better texture! Slice thinly, dice, and marinate briefly to allow it to absorb more flavor.