Beef Congee (sheng gun niu rou zhou )

How to make beef porridge

Raw materials for raw beef porridge:

500 grams of beef,

300 grams of white rice,

100g dry rice noodles,

Two pieces of pickled vegetables (diced). 5 grams of refined salt,

10 grams of sugar,

Soy sauce 15g,

A little dry starch,

Half a teaspoon of baking soda,

Appropriate amount of coriander, onion and ginger,

Some tangerine peel,

A little oil for the cooked salad.

The processing steps of raw beef porridge are as follows:

① Wash the white rice and mix with salt. Add water to the vessel and bring to a boil with rice and tangerine peel.

② Wash the beef and cut it into thin slices. Stir in half teaspoon soda powder, salt, sugar, starch, soy sauce and a little water. Mix the beef well.

③ After 20 minutes of high heat, when the porridge is almost ready, stir in the beef slices, high heat for 5 minutes, and then roll up.

④ When serving, add cooked salad oil, fried rice noodles, Chongcai granule, coriander, scallion, shredded ginger, etc.

Beef Congee

Beef congee is a delicious local dish, belonging to the Department of Cantonese cuisine. As a traditional porridge in Guangzhou, it is made by adding fresh meat to the bottom of the porridge and rolling it for a moment. The method of raw porridge not only preserves the original freshness of the ingredients, but also does not damage its nutrients, so it is very delicious.

practice

Material Science

Beef 500 grams, 300 grams of white rice, 100 grams of dried rice noodles, two pieces of Chongcai (diced).

Seasoning

5 grams of refined salt, 10 grams of sugar, 15 grams of soy sauce, a little dry starch, half a teaspoon of soda powder, coriander, green onion, ginger, some tangerine peel, a little cooked salad oil.

① Wash the white rice and mix with salt. Add water to the vessel and bring to a boil with rice and tangerine peel.

② Wash the beef and cut it into thin slices. Stir in half teaspoon soda powder, salt, sugar, starch, soy sauce and a little water. Mix the beef well.

③ After 20 minutes of high heat, when the porridge is almost ready, stir in the beef slices, high heat for 5 minutes, and then roll up.

④ When serving, add cooked salad oil, fried rice noodles, Chongcai granule, coriander, scallion, shredded ginger, etc.

nutritive value

Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, growth and development, and after surgery, after the rehabilitation of people in the supplement blood loss, repair tissue and other things are not suitable.

Characteristics of dishes

Anyone who has lived in Guangdong will know that Cantonese people are famous for their love of porridge. In the morning, a bowl of porridge can clear the stomach and lower the heat. When you have no appetite at noon, you can have a bowl of porridge. After drinking it, you will feel refreshed without swelling your stomach. In the evening, you can have a bowl of porridge to absorb nutrients and help digestion. It can be seen that porridge is really zero burden. Today, you can make a bowl of porridge with beef, beef When the porridge is just cooked, it is called tender, smooth and cool. Then it is accompanied by fresh shredded lettuce. The match is just right and the taste is very layered.

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Chinese PinYin : Sheng Gun Niu Rou Zhou