Assorted porridge-You Are Foodie

By Les
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Assorted porridge

What is more satisfying than a bowl of porridge when you live in isolation, eat tasteless, and don't want to eat greasy food?Learn to cook the second play: random assorted porridgeThe so-called assorted brocade refers to the rich materials and what you have at home! Don't talk too much, open the whole~

Main Ingredients

Overnight rice 2 bowls

Auxiliary Ingredients

Seasonings

seed powder of Chinese prickly ash appropriate amount
salt appropriate amount

Step 1 . Take out the rice left yesterday in advance. It is estimated that there are about two bowls of rice. Soak the rice in cold water. Then wear disposable gloves and knead the lumped rice into rice grains in water. Soak it for more than half an hour. Water consumption is shown in the figure.

Step 2 . Open the cabinet and find some dried agaric and mushroom. There are lunch meat, shrimp and preserved eggs in the refrigerator. Prepare the ingredients, as shown in the figure.

Step 3 . I also found some lettuce and some eggs, which were put aside for future use.

Step 4 . It takes about half an hour to soak mushrooms and fungus in cold water.

Step 5 . When soaking the fungus and mushroom, dice the preserved egg and lunch meat, peel the prawns and remove the shrimp lines, then dice them. Finally, when the soaking time is almost up, dice the mushroom and shred the fungus.

Step 6 . After finishing the preparation, I started the pot to boil water. Remember not to have too much water. I poured about two or three centimeters of water into the pot. The reason will be explained next. Cover the pot and bring it to a boil.

Step 7 . Boil the water and pour the soaked rice together with the soaked water. This is the reason why the previous step required less water. There are three aspects in total. First, there is a lot of water in this step, so there is not too much water in the pot, which will cause the pot to pop out quickly before the porridge is cooked; Second, the steamed overnight rice will not absorb too much water after being soaked for a long time; Third, the main role of water in the previous step is to ensure that the rice in this step will not stick to the bottom after boiling, and it is not for the purpose of fully draining water at one time.

Step 8 . Cover the pot and cook the porridge on medium heat. When the pot is about to rise, change the pot cover to half cover and boil it on low heat until it can be boiled as shown in the figure. Note that the three steps of 6, 7 and 8 are the key to making porridge thicker. Many people said that they could not cook the porridge in the canteen outside. Some said that the porridge outside was so thick because of technology and ruthlessness. I don't know how it is outside, but it is much thicker in this way.

Step 9 . Add diced mushrooms, diced preserved eggs and shredded fungus. Do not cover the pot. Let him continue to coo for 7 to 8 minutes over low heat.

Step 10 . This gap breaks the eggs.

Step 11 . Grab a handful of lettuce leaves and wash them, then break them into palm sized sections for use.

Step 12 . Add the diced pork for lunch, and then put the egg liquid into the pot.

Step 13 . Lower the lettuce leaves. Let it coo for 3 minutes until the lettuce leaves are broken.

Step 14 . Sprinkle some salt and pepper noodles. Turn off the fire after mixing well.

Step 15 . Free assorted porridge without oil and low salt

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