Raw pigeon porridge(sheng gun ge zi zhou )

Raw pigeon porridge

Introduction:

"As we all know, if you want to keep healthy and strengthen your body in winter, it's the best choice to cook porridge. Shenggungruel is one of the traditional porridge products in Guangdong Province. It's made of pre cooked white porridge and fresh meat. The specific method is to use a small casserole to boil the porridge, add the meat, roll it for a moment, then leave the fire, put in the chopped vegetables, and then you can eat it. When you eat it, add pepper to make it taste more delicious. Traditional Chinese medicine believes that pigeon meat has the functions of tonifying liver and kidney, supplementing qi and blood, strengthening brain and spirit, clearing heat and detoxification, generating fluid and relieving thirst, so there is a folk saying that "one pigeon is better than nine chickens". This time, the pigeon porridge is made with chopped coriander instead of vegetable grains, which adds a different flavor to the taste. "

Production steps:

Step 1: pigeon hair to internal organs, this step to sell pigeon boss to do it;

Step 2: rice is ready, the best way to cook porridge is fragrant rice or long grain fragrant rice;

Step 3: wash coriander leaves;

Step 4: wash the rice, put it into a casserole, pour in some water, bring it to a boil over high heat, open the lid, and turn it to a medium or low heat to cook it. The time depends on the firepower and the amount of porridge. It took me about 15 minutes to make this casserole;

Step 5: at the same time of porridge cooking, cut the pigeons into small pieces;

Step 6: Chop parsley and set aside;

Step 7: add proper amount of oil into the pot and heat it to 50%. Add pigeon meat and stir fry until it changes color. Then turn off the heat;

Step 8: after the porridge is cooked, put the pigeon meat into the casserole, keep the cover open and continue to cook;

Step 9: put in ginger slices, keep the heat boiling, and stir with a spoon in the same direction for more than 10 minutes until the rice is boiled into crystal clear catkins;

Step 10: then you can add pepper to taste;

Step 11: add chicken essence, stir well, turn off the heat, and season with salt before drinking;

Step 12: put in the chopped parsley and you're done.

Materials required:

Pigeon: 1

Rice: 100g

Coriander: 2

Ginger slices: 5

Pepper: 2G

Chicken essence: 2G

Salt: right amount

Note: 1. If you want to drink the porridge bottom made of Mian silk, one of the secrets is to stir it in the same direction for at least 10 minutes after boiling. This is what the boss of the shop who often goes to drink porridge told me. Of course, the premise is that we have to have this time. 2. When cooking porridge, you can add a little glutinous rice to make the porridge bottom more smooth and soft. 3. If you feel that pigeon has a strong fishy smell, you can add glutinous rice when frying pigeons Add proper amount of cooking wine to remove fishiness.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Sheng Gun Ge Zi Zhou