Corn flour and vinegar porridge(yu mi fen cu zhou )

Corn flour and vinegar porridge

Introduction:

"Congee, which can prevent colds, has many side dishes and vinegar. This porridge has been drinking since I can remember. At that time, my mother often cooked a big pot for dinner in winter. Everyone in the family had to drink several big bowls of sour porridge. There were vegetables, peanuts, soybeans, tofu and occasionally a few pieces of meat in the porridge. My brother and I often quarrel over who has more peanuts and soybeans in the bowl. We rush to drink them quickly. Think about it, Hou really seldom caught cold at that time. When the porridge is finished, you will often sweat, and the cold will be dispelled

Production steps:

Step 1: prepare cabbage, peanuts, soybeans, lean meat, green onion, dried tofu, vinegar, salt and corn flour.

Step 2: cut the cabbage into thin strips, and dice the dried beans.

Step 3: put a little oil in the pan and add the meat slices.

Step 4: after the meat is cooked, add scallion and stir fry until fragrant.

Step 5: add shredded cabbage and stir fry.

Step 6: add diced tofu and stir fry slightly.

Step 7: add the soaked peanuts and soybeans.

Step 8: add water and bring to a boil.

Step 9: add appropriate amount of vinegar.

Step 10: add salt, bring to a boil, turn to low heat and let the beans rot.

Step 11: add proper amount of water to corn flour to make it thick.

Twelfth step: when the beans are ripe, ladle up one or two spoons of hot soup from the pan and pour into the maize paste.

Step 13: turn up the stove, pour a spoonful of corn paste into the pot, stir well while pouring, and then boil again to make it thick, fragrant and simmer slowly for a while.

Step 14: take it out of the pot.

Materials required:

Corn flour: 70g

Cabbage: moderate

Peanuts: moderate

Soybeans: moderate

Sliced meat: moderate

Dried tofu: right amount

Scallion: right amount

Salt: right amount

Vinegar: right amount

Note: 1, peanuts and soybeans to bubble ahead of time, so easy to ripen rotten. 2. Other favorite vegetables can also be added to the porridge. 3. If the tofu is sliced and fried in oil, it tastes better. 4. Do not make the corn porridge too thick, but also not too thin, do a few times can grasp the amount. 5. Do not put too much vinegar for the first time, and gradually increase it after the taste is familiar. 6. The patients with excessive spleen and stomach dampness and exogenous infection should not take it; the patients with gastric ulcer and excessive gastric acid should not eat vinegar.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Yu Mi Fen Cu Zhou