Beef and spinach porridge(niu rou bo cai zhou )

Beef and spinach porridge

Introduction:

Production steps:

Step 1: cut the beef into 1cm thick slices and cut both sides with the back of the knife until loose

Step 2: cut the minced beef a few times with the blade

Step 3: wash the spinach, blanch it in boiling water, remove the water and cut it into pieces

Step 4: clean the rice, add appropriate amount of water into the pot, boil it over high heat, pour in the rice, boil it over low heat for 60 minutes

Step 5: marinate the minced beef with a little salt for 5 minutes, then pour it into the cooked porridge

Step 6: add the chopped spinach, and then add oil, salt and white pepper to taste

Materials required:

Beef: moderate

Spinach: moderate

Rice: right amount

Ginger slices: right amount

Salt: right amount

Oil: right amount

White pepper: right amount

Note: * spinach must be scalded with boiling water before cooking to remove oxalic acid, otherwise it will affect the absorption of calcium, taste is not good, astringent taste, all kinds of white porridge methods - * raw rice (soaking about 1 hour in advance) pot into water, high heat to boiling, pour in raw rice, stir, change to medium and low heat heating, about 45-60 minutes to rice broken advantages: cooked porridge Advantages: time saving; disadvantages: poor taste * the cooking machine (soaking one night in advance) pours the rice soaked one night and appropriate amount of water into the cooking machine, stirs it for 5 seconds, and then cooks porridge according to the steps of raw rice, about 5 seconds later- Advantages: heat the porridge in a small pressure cooker for about 10 minutes, and keep the porridge from overflowing My family usually use pressure cooker to cook white porridge, and then add other raw materials to make all kinds of salty porridge. You can also use spareribs or other bones to soak water and put them into pressure cooker together with rice to cook, which is the end of the porridge!

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Bo Cai Zhou