Laba porridge with hometown characteristics(jia xiang te se la ba zhou )

Laba porridge with hometown characteristics

Introduction:

"In our hometown, since I was a child, I haven't eaten sweet Laba rice. Every year, Laba is made of this kind of salty food. For me, that's the only reason I'm looking forward to Laba. Gluten, vermicelli, spinach, crisp peanuts, fresh shrimps, it's really three bowls at a time

Production steps:

Step 1: raw material drawing. Wash the rice and drain it.

Step 2: soak the shrimps, chop the peanuts, and tear the gluten. Fans are soft. Ginger mill mud. Cut the carrots into shreds.

Step 3: put the oil in the pan and fry the peanuts and shrimps.

Step 4: put in the gluten and stir fry evenly, pour in the rice and stir fry evenly.

Step 5: add the bone soup, the same amount of water as porridge. Cook until the rice is rotten. Mix in the salt.

Step 6: put in the vermicelli and cook until soft, pull out the plug, pour in the shredded carrot and spinach and mix well.

Materials required:

Rice: half a bowl

Gluten: one

Fans: a handful

Spinach: Three

Carrot: one

Shrimp: one teaspoon

Peanuts: 2 tbsp

Jiang: one piece

Salt: right amount

Bone soup: three bowls

Note: 1, with the electric rice cooker do, finally put in the vegetables pull out the plug, the remaining temperature on the stew. 2. Peanuts must be fried yellow crisp to taste good. 3. Spinach, vermicelli, gluten (bean skin), shrimps and peanuts must be available. Other branches have been added or subtracted, and they have made kelp silk before. 4. If you don't have bone soup, just use boiling water and put some chicken essence or high soup essence to make it fresh. If you like pepper, you can add a little.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Xiang Te Se La Ba Zhou