Congee with taro and spareribs(xiang yu pai gu zhou )

Method of porridge with taro and spareribs:

Raw materials for making porridge with taro and spareribs:

150 grams of rice, 300 grams of ribs, 200 grams of taro

Seasonings for making porridge with taro and spareribs:

500g edible oil; (40g actual consumption); 1 tsp refined salt (3G); 1 tsp monosodium glutamate (3G)

The processing steps are as follows:

1. Wash the spareribs, cut them into pieces, blanch them in boiling water, then pick them up and set them aside; wash the rice and mix with a little oil;

2. Peel the taro, cut it into pieces and wash it. Deep fry it in a hot oil pan over low heat until the skin turns yellow. Remove and drain the oil;

3. Put the rice into the porridge pot, add water to boil, turn the heat down, stir and cook for about 20 minutes, then add the ribs and continue to cook for 30 minutes;

4. Add taro and cook for 10 minutes. Add all other seasonings and mix well.

The characteristics of the congee are as follows

It is fragrant, delicious and unique.

Attention should be paid to making congee with taro and spareribs

If you don't like fried taro, you can also use steamed taro.

Congee with taro and spareribs

Congee with taro and spareribs is a delicious food, which is made of rice, spareribs, taro and other ingredients. It is delicious and unique.

Practice 1

stores reserve

150 grams of rice, 300 grams of ribs, 200 grams of taro, 500 grams of edible oil (actual consumption of 40 grams), 1 teaspoon of refined salt, 1 teaspoon of monosodium glutamate,

Procedure

1. Wash the spareribs, cut them into pieces, scald them with boiling water, then take them up for use,

2. Wash the rice and mix with a little oil,

3. Peel the taro, cut it into pieces and wash it. Deep fry it in a hot oil pan over low heat until the skin turns yellow. Remove and drain the oil,

4. Put the rice into the porridge pot, add water to boil, turn the heat down, stir and cook for about 20 minutes, then add the ribs and continue to cook for 30 minutes,

5. Add taro and cook for 10 minutes. Add all other seasonings and mix well.

Tips

If you don't like fried taro, you can also use steamed taro.

Practice 2

stores reserve

Taro, spareribs, rice, salt and scallion.

Procedure

1. Wash the rice and soak it in water for a while.

2. Rinse the spareribs twice and blanch them in boiling water for two minutes.

3. Taro peeled, washed and cut into pieces.

4. Add oil to the pan and fry the taro until golden brown.

5. In addition, prepare the porridge pot, pour in the right amount of water, rice and spareribs together, bring to a boil over high heat, and then turn to low heat for 20 minutes.

6. Add the fried taro and continue to cook for 20 minutes. To prevent sticking, stir several times. Cook until the taro is soft and rotten. Then add some salt to taste. Sprinkle with scallions and you can get out of the pot.

Tips

1. If you don't like fried taro, you can wait until the rice is boiled, but remember to be smaller.

2. Taro is easy to cause allergic pruritus to the skin. Remember to wear gloves when peeling taro.

3. People with damp and hot stomach should avoid eating taro.

4. This porridge can not only prevent loss of appetite and constipation, but also prevent skin aging.

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Chinese PinYin : Xiang Yu Pai Gu Zhou