Shachong lean meat porridge(sha chong shou rou zhou )

Shachong lean meat porridge

Introduction:

"Sand worm is also called sand intestines worm. Its shape is very similar to an intestine, and it is in the shape of a long tube. Although Sandworm is not as valuable as sea cucumber, shark fin and abalone, it tastes delicious, crisp and tender. It is not beautiful, but its nutrition, taste, medical and therapeutic value are no less than other valuable marine products, so it is known as "beach sausage". The flesh is crisp and tender, delicious and nutritious. It is rich in protein, fat, calcium, phosphorus, iron and other nutrients. In particular, it is more delicious than sea cucumber and shark fin. Because the sea cucumber and shark fin itself has no flavor, so cooking must add chicken or lean meat and other ingredients, otherwise it will be tasteless. The sand worm has a delicious taste, without adding other ingredients, eating alone or fresh is very characteristic, in addition to urban and rural residents like to eat, but also hotels, restaurants and restaurants of the rare delicacies. It also has high medicinal efficacy and food therapeutic value. It is cold in nature, sweet and salty in taste, and has the effect of nourishing yin and reducing fire, clearing lung and tonifying deficiency. According to the medical records, it is most suitable to eat sand worm if there are symptoms such as bone steaming, hot flashes, night sweats due to yin deficiency, cough and asthma due to lung deficiency, chest tightness and phlegm, and lack of postpartum milk of women; for tuberculosis, cough, neurasthenia, spleen deficiency or dryness of children, it is effective to drink sand worm and ginger slices in lean meat soup; for sand worm nourishing yin and kidney, children with frequent nocturia due to kidney deficiency, good treatment can be obtained by cooking sand worm porridge Effect. Therefore, Sandworm is a good nutritious and therapeutic food for all ages. "

Production steps:

Step 1: wash the hair of sand worm.

Step 2: cut the worm into small pieces, and shred the lean meat, mushroom and ginger.

Step 3: marinate the shredded meat with a little oil, salt and cornmeal.

Step 4: add oil into the pan, add a little ginger and saute until fragrant. Stir fry the worm until yellowish. Then leave the pan for later use.

Step 5: wash the rice and soak it in a casserole for half an hour.

Step 6: bring to a boil over high heat and cook slowly until the porridge is mature.

Step 7: put the mushrooms down, turn to high heat and cook for about 5 minutes.

Step 8: pour in the pickled shredded meat and stir well to cook & lt; the shredded meat is easy to cook & gt;.

Step 9: stir in the stir fry and cook for 3 to 4 minutes.

Step 10: add a little salt and sesame oil to taste.

Materials required:

Rice: right amount

Dry sand worm: moderate amount

Lean meat: moderate

Two pickled mushrooms

Ginger: right amount

Salt: right amount

Sesame oil: appropriate amount

Raw powder: appropriate amount

Note: after stir frying, the congee is actually very fragrant. I tasted it a little, but there is no strange smell. I dare not eat it when I think of it as & quot; insects & quot

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Sha Chong Shou Rou Zhou