Beef, mushroom and rice porridge(niu rou xian gu mi zhou )

Beef, mushroom and rice porridge

Introduction:

"An autumn rain, a cold late autumn, naive is cool. It's cold. It's the most comfortable thing to drink some warm porridge and soup. There are too many kinds of porridge, rice porridge, vegetable porridge, and various kinds of noodles porridge. The most I drink in my memory is stick noodles porridge, which I didn't drink less when I was a child. The main reason is that the family conditions were not good at that time, and stick noodles were the main daily diet: stick noodles Wotou, stick noodles cake, stick noodles porridge. At that time, the stick noodles porridge was enough. Now I think of it, I feel my throat pricked. I don't like to drink white rice porridge. I feel it's like the food of monks and nuns. It should be delicious to cook rice porridge with meat and vegetables. "

Production steps:

Step 1: wash the seafood mushrooms and cut them into small pieces. After boiling for a few minutes, squeeze out the water.

Step 2: cut the veal.

Step 3: add appropriate amount of congee in casserole, add diced beef and seafood mushrooms, simmer for 30 minutes.

Step 4: Sprinkle with scallion, salt or pepper.

Materials required:

Seafood mushroom: right amount

Congee bottom: appropriate amount

Cooked beef: moderate

Refined salt: right amount

Precautions: 1. The mushrooms should be boiled in boiling water for a few minutes in advance, and then processed by squeezing clean water. There is no fishy smell.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Niu Rou Xian Gu Mi Zhou