Scallop and lean meat porridge(gan bei shou rou zhou )

Method of scallop and lean meat porridge:

Raw materials for making scallop and lean meat porridge:

Two tablespoons of glutinous rice,

Two tablespoons of rice,

Two scallops,

100 grams of lean raw pork. A slice of ginger,

Three cups of hot water,

Two medium spoons of dry starch,

Half a teaspoon salad oil,

A proper amount of refined salt.

Processing steps of scallop and lean meat porridge:

① Wash the scallops, soak them in water for 1 hour, tear them into shreds, and keep the water.

② Wash and dry the pork, cut into coarse grains, mix with dry starch and salad oil.

③ Wash the two kinds of rice together and put them into the utensil. Then put the scallops, pork and ginger into the utensil. Add three cups of hot water and mix well (including the water soaked in scallops). Cover with high heat for 10 minutes. There should be small holes in the lid of the pot to prevent the porridge from overflowing.

④ Change to low heat for 15 minutes, add appropriate amount of refined salt to taste.

Scallop and lean meat porridge

Scallop and lean meat porridge is a famous local dish with rich flavor and color, belonging to Guangdong cuisine. That is, scallops, lean meat into rice cooked porridge. Scallop is made from scallop skirt dried, rich in vitamins, minerals and other important nutrients, and taste delicious, but also has anti-cancer, soften blood vessels, prevent arteriosclerosis and other effects, comparable to sea cucumber and abalone. Wash scallops, soak in water for 1 hour, tear them into shreds, and keep the water. Wash and dry raw pork, cut into coarse grains, mix with dry starch and salad oil. Wash the two kinds of rice together and put them into the utensils. Then put the scallops, pork and ginger into the utensils. Add 3 cups of hot water and mix them well (including the water soaked in scallops). Cover with high heat for 10 minutes. There should be a small hole in the lid of the pot or a small hole to drain the air, so as to avoid the overflow of porridge water. Change to low heat for 15 minutes, add appropriate amount of refined salt to taste.

Characteristics of dishes

Recipe name: Scallop and lean meat porridge Cuisine: fast food / staple food

Recipe efficacy: tonifying deficiency, nourishing body, regulating malnutrition, regulating spleen, regulating kidney

Dish taste: delicate fragrance

practice

Manufacturing materials

Ingredients: Rice (30g), glutinous rice (30g), scallops (80g), pork (100g)

Seasoning: ginger (2G) salad oil (10g) salt (2G) starch (20g)

Production technology

1. Wash scallops, soak them in water for 1 hour, tear them into shreds, and keep the water.

2. Wash and dry the raw pork, cut into coarse grains, mix with dry starch and salad oil.

3. Wash the two kinds of rice together and put them into the utensils. Then put the scallops, pork and ginger into the utensils. Add 3 cups of hot water and mix them well (including the water soaked in scallops). Cover them with high heat for 10 minutes. There should be a small hole in the lid of the pot or a small hole to drain the air, so as to avoid the overflow of porridge water.

4. Change to low heat for 15 minutes, add appropriate amount of refined salt to taste.

nutritive value

Rice: rice has a high nutritional effect, and is the basic food to supplement nutrients; rice can provide rich B vitamins; rice has the effects of Tonifying the middle and Qi, strengthening the spleen and stomach, tonifying the essence and strengthening the mind, harmonizing the five zang organs, unblocking the blood vessels, improving the ears and eyesight, relieving trouble, thirst and diarrhea.

Glutinous rice: glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch. It is rich in nutrition and is a kind of warm and strong food. It has the effect of Tonifying the middle and Qi, strengthening the spleen and stomach, and stopping deficiency sweating. It can relieve deficiency cold of spleen and stomach, poor appetite, abdominal distension and diarrhea. Glutinous rice has astringent effect and good dietotherapy effect on frequent urination and night sweating .

Scallops: scallops contain protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallops are rich in sodium glutamate, which is very fresh. Compared with fresh scallops, the fishy taste is greatly reduced. Dried scallop has the functions of nourishing yin and kidney, harmonizing stomach and regulating the middle part of the body. It can treat dizziness, dry throat and thirst, deficiency tuberculosis and hemoptysis, spleen and stomach weakness. Regular eating helps to lower blood pressure, lower cholesterol, tonify and keep fit. According to records, dried scallop also has the functions of anti-cancer, softening blood vessels, preventing arteriosclerosis and so on.

Pork (lean): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness; compared with other parts of pork, pork essence is rich in high-quality protein, less fat and cholesterol, which can be eaten by the general population in an appropriate amount.

In a word, scallops, lean meat, rice and glutinous rice are a perfect match for porridge. It is not only suitable for adults, but also suitable for children, especially in autumn and winter. Eating more scallops and lean meat is undoubtedly good for strengthening physique and improving immunity.

The recipe is complementary

Rice: rice should not be eaten with horse meat, honey and Xanthium sibiricum.

Glutinous rice: glutinous rice should not be eaten with chicken.

Pork (lean): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Milk and lean meat are not suitable for eating at the same time, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients can not be absorbed at the same time. Foreign medical circles call it the combination of phosphorus and calcium. The best ratio of calcium to phosphorus is 1:1 to 1:1.5, which promotes the absorption of each other.

Nutrients contained

·Heat (719.42 kcal)

·Protein (69.31g)

·Fat (18.71 g)

·Carbohydrate (52.08 g)

·Dietary fiber (0.47 g)

·Vitamin A (53.36 μ g)

·Carotene (3.40 μ g)

·Thiamine (0.70 mg)

·Riboflavin (0.30 mg)

·Nicotinic acid (8.37 mg)

·Vitamin C (2.48 mg)

·Vitamin E (4.66 mg)

Tips

There is a saying that "there is no skillful way to cook porridge, thirty-six stirring" is to explain the importance of stirring for porridge. Porridge is divided into two stages: in the first stage, when the high heat boils, you must constantly stir with a hand spoon to release the heat between the rice grains, so that the porridge will not be cooked mushy, and the rice grains will not stick to the pot; but in the second stage, when the low heat boils slowly, you should reduce stirring, so that the rice grains will not be stirred up, and the whole pot of porridge will become too thick.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Bei Shou Rou Zhou