Leek and lean meat porridge(jiu cai shou rou zhou )

Leek and lean meat porridge

Introduction:

"All things grow in spring, and the Chinese chives planted in flowerpots also strive to grow. It is said that the Chinese chives in spring are the most delicious. If you cut a handful of them, you can feel the strong spring flavor no matter you cook or cook soup. Leek contains volatile essential oil and sulfide and other special components, emitting a unique pungent smell, which helps to regulate liver qi, increase appetite, enhance digestive function and improve human immunity. "

Production steps:

Step 1: soak the rice for half an hour after washing.

Step 2: put the soaked rice into a casserole and add appropriate amount of water to make porridge.

Step 3: wash the lean meat, put it on the chopping board, chop it into minced meat, slice ginger and set aside.

Step 4: add ginger slices after porridge is cooked.

Step 5: add chopped minced meat and stir well, then continue to cook for 10 minutes.

Step 6: wash the leeks and cut them into small pieces.

Step 7: after the porridge is cooked, turn off the heat, put in the leeks, and scald the leeks with the remaining temperature of the casserole.

Step 8: add salt, pepper and sesame oil.

Materials required:

Rice: 100g

Lean meat: 100g

Leek: 50g

Sesame oil: appropriate amount

Salt: right amount

Ginger: three pieces

Pepper noodles: right amount

Note: the sulfide in leek is easy to volatilize when heated, so leek should be put into the pot before heating. If it is slightly overheated, it will lose the flavor of leek.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Shou Rou Zhou