Can these seven breakfast porridges still make you full of vitality?
Purple sweet potato and yam porridge
Ingredients: 1 purple potato, 1 yam (about 1 foot long), 1 cup of rice, appropriate amount of rock sugar.
Method:
1. Peel and cut the hob pieces in the yam running water, and peel and cut the hob pieces of purple potatoes.
2. Put the rice in the rice cooker, add an appropriate amount of water, and boil the porridge for 1 hour.
3. When the rice porridge is boiled for 20 minutes, add purple potatoes and yams, and rock sugar for the last 15 minutes.
Porridge with lean mushrooms
Ingredients: lean meat, shiitake mushrooms, leftover rice. 1/2 egg white, 1 teaspoon cornstarch, shredded ginger, chopped green onion, salt, pepper, chicken essence
Preparation:
1. Put the leftover rice in a pot and add boiling water to boil;
2. Dice the lean meat and marinate it with egg whites, cornstarch and salt for a while;
3. Cut the mushrooms into small cubes, cut the ginger into shreds, put them in the porridge that has been boiled until they bloom and stir well, then add the diced meat and continue to cook for more than ten minutes;
4. Add salt, chicken essence and pepper;
5. Sprinkle with chopped green onions. Breakfast recipes and recipes are as simple as that!
Beauty and beauty, red beans and black rice porridge
Ingredients: 50 grams of red beans, 50 grams of black rice, 20 grams of peanuts, 10 red dates, appropriate amount of brown sugar
Method:
1. Soak red dates, peanuts and black rice for one night in advance (or more than 3 hours)
2. In addition to the brown sugar, put it in a casserole and add water to boil for 1 hour
3. Add brown sugar after an hour
Brown rice porridge with roses, red beans, jujubes, and brown
Method:
1. Soak brown rice in water overnight
2. Prepare small roses and dried flowers and red dates to remove the pits
3. Cook the red beans in advance
4. After the water in the casserole is boiling, pour in the drained brown rice
5. After boiling over high heat, pour in the red beans cooked in advance and mix well clockwise
6. Pour in the jujube meat and mix clockwise
7. Pour in the dried roses, turn to low heat and simmer
8. Stir clockwise with a spoon for a few minutes before removing from the pot
Colorful nutritious porridge
Ingredients: white rice porridge; Carrot; Corn; Vegetable; sliced ginger; Oil; Salt;
Method:
1. Put the rice in a pot and wash it well, and add 10 times the amount of water. I use an electric pressure cooker, close the lid and press the porridge function, wait for it to cool down naturally after cooking, and remove the lid.
2. Chop and wash the greens, and prepare the carrots and corn.
3. After the porridge is cooked. Take another 1 pot, wok or casserole, I use a wok, put an appropriate amount of white porridge in the pot, add an appropriate amount of water, cooking oil and ginger slices according to the situation of the porridge (if the porridge is boiled relatively thin, do not add water), and boil until boiling.
4. After boiling, stir the porridge with a spoon from time to time to prevent it from sticking to the pot. After feeling that the porridge has a certain viscosity, add the carrots and corn and continue to stir for 5 minutes, at this time the consistency should be about the same, turn off the heat. Then add the greens, salt, and a little chicken essence to the pot and stir well. Enjoy.
Shredded chicken porridge with shiitake mushrooms
Ingredients: 150g chicken breast, 80g dried shiitake mushrooms, 150g Thai fragrant rice.
Excipients: appropriate amount of salt, appropriate amount of cornstarch, appropriate amount of shallots, appropriate amount of broth, appropriate amount of chicken essence, appropriate amount of white pepper.
Method:
1. Cut the chicken breast into thin strips, add a small amount of salt, cornstarch and water, mix well to taste, wash and pinch the dried mushrooms, cut the water into shreds, mince the shallots, appropriate amount of Thai fragrant rice, and a bowl of broth.
2. Wash the rice and put it into the casserole, add half a pot of water, then pour in the broth, add the shredded mushrooms, cover and bring to a boil over high heat.
3. After boiling to boil, add a spoonful of salt and stir well, change to the lowest heat, use two chopsticks to hold the lid of the pot and simmer, remember to open the lid every 5 minutes, and use a spoon to move the bottom of the pot to prevent the bottom of the pot from sticking.
4. After cooking for about 15-20 minutes, the porridge has been cooked very thick, change the heat, boil until it is tumbling, add the shredded chicken, and stir quickly with chopsticks, when you see the shredded chicken changing color without raw meat, turn off the heat immediately.
5. Add an appropriate amount of chicken essence and white pepper to taste, and sprinkle with chopped green onions.
6. Place in a bowl and enjoy.
Porridge with spinach and carrots
Ingredients: White rice porridge; Carrot; Pugua; Vegetable; sliced ginger; Salt; Oil;
Preparation:
1. Put the rice in a pot and wash it well, and add 10 times the amount of water. I use an electric pressure cooker, close the lid and press the porridge function, wait for it to cool down naturally after cooking, and remove the lid.
2. Prepare the ingredients while cooking the white porridge: cut the green vegetables into about 2cm long, and cut the carrots and melons into small cubes to prepare.
3. After the porridge is cooked, take another pot, a wok or a casserole, I use a casserole, put an appropriate amount of white porridge in the pot, add an appropriate amount of water, cooking oil and ginger slices according to the situation of the porridge (if the porridge is boiled relatively thin, do not add water) and boil until boiling.
4. After boiling, stir the porridge with a spoon from time to time to prevent it from sticking to the pot. After feeling that the porridge has a certain viscosity, add the carrots and diced cucumber and continue to stir for 5 minutes. At this point, the consistency should be about the same, turn off the heat. Then add the greens and salt to the pot and stir well. Enjoy.