As the saying goes, "Drink porridge in the cold weather, and you will have no worries in autumn and winter." In this cold and thick autumn season, drinking more moisturized porridge is excellent for your health. Below, I will share with you 4 breakfast porridges, which are nutritious and nourishing. Remember to give it to your family.
1. shrimp porridge
1. Prepare an appropriate amount of rice, wash it with clean water several times, wash the dust and impurities on it, pour it out and drain it, and put it in the refrigerator for 2 hours. Prepare a few fresh shrimps, cut off the shrimp whiskers and legs, cut off the shrimp heads and set aside for later use, peel out shrimp , and use a toothpick to pick out shrimp thread .
2. Cut a few onions into pieces, cut half a carrot into diced, remove the rhizomes of broccoli , cut them into small pieces, put them in clean water, wash them, and prepare a few dried mushrooms and soak them in hot water.
3. Take out the frozen rice and grab it with your hands if it is stuck together. After the rice is frozen, small honeycomb-shaped holes will form inside, which can speed up the gelatinization and reduce the cooking time. The porridge cooked is very sticky.
4. Heat the casserole, add a little oil-slimming pan. When the oil is 50% hot, add the scallion slices and shrimp heads, fry the shrimp oil on low heat, stir fry the scallion slices, add appropriate amount of boiling water, pour in the prepared rice, stir in one direction, be careful to add boiling water and stir constantly.
5. This way, the pot will not be pasted when cooking porridge, and it can reduce the time for boiling. After boiling on high heat, turn to low heat and boil for 8 minutes. Wash the soaked mushrooms, remove the roots and cut them into small pieces. After
6.8 minutes, the rice porridge has been boiled very fragrant. Pour the shrimps, mushrooms, broccoli and carrots into the pot and cook until the rice porridge boils again and turns to low heat. Add 3 grams of salt and 2 grams of pepper to continue boiling. After all the ingredients are cooked, turn off the heat and serve. This rich and fresh shrimp porridge is ready.
2. Vegetable and millet porridge
1. Prepare a small handful of fresh kale and cut it into pieces. You can also change it to other seasonal vegetables according to your taste; prepare a handful of millet, put it in clean water, wash it, and soak it for 10 minutes. Soak the millet open and cook it easier. Cut some red dates and diced carrots to set aside.
2. Add a little vegetable oil and a spoonful of salt to the pot. After the water boils, pour the kale into the pot and blanch it quickly for 20 seconds to remove the bitterness. Pour out the kale out and rinse it with cold water for a few times to prevent the kale from softening and not crisp enough.
3. Boil water in the pot. After the water boils, pour the millet in and gently push it to heat the millet evenly. Add a spoonful of salt and a spoonful of chicken powder and stir evenly. After the water boils again, turn to low heat. Pour the red date grains and carrot diced carrots into the pot and slowly boil them to make them produce the nutrients in the millet and red dates.
4. During the boiling period, clean the foam in the pot, so that the cooked millet soup will be more crystal clear. Boil it for about 3 minutes. After the millet blooms, pour the kale into the pot and stir evenly, and continue to cook until the millet porridge brings a little boil.
5. Insert half a spoonful of starch and mix the millet soup to make it thicker to avoid being too light. Use a spoon to stir it quickly. After boiling the millet soup again, it can be served on the plate. This light and healthy vegetable millet porridge is ready.
3. Eight Treasure Porridge
1. Prepare an appropriate amount of red kidney beans , red beans , flower cowpea, jiang rice, cow seed , peanuts, red dates, and lotus seeds. Put these beans together, wash them with clean water several times, control the water and set aside, clean the remaining red dates and jiang rice separately, and steam them later.
2. Pour an appropriate amount of water into the glutinous rice basin. The amount of water is less than one finger. Put the red dates and glutinous rice into the steamer, cover the pot, steam it in medium heat for half an hour, and steam the glutinous rice.
3. Prepare a casserole, add half a pot of water and a little alkaline noodles, so that the beans are easier to cook noodles. Put all the prepared beans in, boil them over high heat and then turn to low heat to simmer, and then pour in a little water. If you cook this eight-treasure porridge, you cannot keep boiling water, otherwise the skin of the beans will easily break.
4. Add water to it every time you boil it to control the temperature of the soup. The purpose is to keep the beans in a soft surface while maintaining a complete appearance. In this way, the red bean soup extracted will be rosy and bright in color. Keep it in this state that seems to be open but not open, and simmer slowly over low heat for 40 minutes.
5.40 minutes later, pour the steamed glutinous rice into the pot, stir well with a spoon, and then add the glutinous rice after steaming it. It has the aroma of rice and does not have meat soup. After putting the glutinous rice in the pot, boil the red dates in it for 2-3 minutes.
6. This is to hook into water starch according to your favorite consistency, stir the bottom of the pot frequently to avoid pasting the pot. Finally, sprinkle a handful of cooked white sesame seeds before leaving the pot, stir evenly and then leave the pot. This sweet and thick eight-treasure porridge is ready.
4. Egg lean meat porridge
1. Add half a pot of water to a casserole and bring to a boil over high heat. Prepare an appropriate amount of rice and wash it with clean water several times to remove dust and impurities. Steam two peeled eggs in advance, cut them into even small pieces, and then cut them into shredded ginger and chopped green onion for later use.
2. A small piece of lean pork meat, first flatten the blade into thin slices, then cut it into shreds of meat along the texture, cut it into shreds of meat, put it in a basin, add 1 gram of salt and 5 grams of cooking wine to remove the fishy smell, grab it evenly with your hands, and beat the sauce into the shreds of meat.
3. Add a little water and beat it for a while to allow the shredded pork to absorb the moisture, so that it tastes more tender and smooth. Then add a little starch and continue to grind evenly to lock in the moisture in the shredded pork. Finally, pour in a little vegetable oil, mix well and marinate for 10 minutes.
4. At this time, the water is boiled. Pour the rice into the casserole and use the casserole to cook the lean egg porridge with a casserole. It is necessary to note that the ratio of rice to water is 1:7. In this way, the porridge cooked is moderate and more palatable. Then pour in an appropriate amount of vegetable oil to increase the aroma, so as not to be too low in water.
5. After boiling again, stir the bottom of the pot to prevent sticking to the pot. Turn to low heat and simmer for 1 hour. Do not cover the pot during stewing to avoid overflowing the pot. After 1 hour, the rice has completely burst. Add shredded ginger and peeled eggs, stir well with a spoon and cook for 5 minutes to allow the peeled eggs and porridge to blend evenly.
6. Dig up a spoonful of rice porridge, add 2 grams of salt, 2 grams of pepper, and 2 grams of chicken essence, then pour in a little cooking wine, stir the seasonings well and pour it into the pot again. If the seasonings are put directly into the pot, it will easily condense into pieces, resulting in uneven salt flavor. Finally, add shredded pork and cook until the shredded pork is fixed and change color, turn off the heat. Sprinkle chopped green onion before leaving the pot. This fragrant, smooth and lean egg porridge is ready.
(Summer)
