Beef and what food are better for porridge?

There are many ways to make beef porridge, and each method has its own characteristics. Here, I will introduce several common methods of making beef porridge as follows. I hope you can create better beef porridge in these ways.

Raw beef porridge: rice, beef, rape, salt, chicken essence, peanut oil, rice wine, raw flour, sugar, black pepper and sesame oil. Sliced beef, marinated with sugar, salt, chicken essence, rice wine, black pepper and cornmeal. Soak and wash the small rapeseed, and chop the side and leaves of the rapeseed respectively; Wash the rice, add water, boil it, stir it with a spoon, don't let the rice stick to the end, then turn to low heat, check it halfway, and stir it with a spoon to avoid burning; Cook for about an hour. When rice and water are mixed and sticky, add beef slices and chopped vegetables. Be careful not to let the beef slices stick together. Sprinkle vegetable leaves when the meat slices change color. Then turn off the fire, add salt according to taste, and pour sesame oil on the bowl.

Egg-flowered beef porridge: beef tenderloin 300g, egg 1 piece, shredded ginger, shredded onion, minced coriander, fried dough sticks, Guangdong naked rice porridge, baking soda 1/8 teaspoon, salt 1 teaspoon, wine 1 teaspoon, and starch/kloc-0. Slice beef, add seasoning and marinate for 30 minutes. Boil the porridge, add the beef slices until the meat turns white, beat in the raw eggs and turn off the heat. Put into a bowl, add onion, shredded ginger, pepper, coriander powder and fried dough sticks.

Nest egg beef porridge: Thai fragrant rice, beef slices, eggs, shallots, ginger, soy sauce, salt, monosodium glutamate and seasoning powder. Beef slices are marinated with soy sauce, salt, monosodium glutamate and ginger vermicelli. Cook porridge with Thai fragrant rice, and add marinated beef slices when the porridge is opened (don't overcook it). Beat a raw egg into a small bowl, then add the cooked pork porridge and finally add a little chopped green onion.

Celery beef porridge: white rice 1 cup, beef tenderloin 150g, starch 1 teaspoon, celery powder 2 teaspoons, beef bone soup 10 cup, salt and black pepper. Wash and drain the white rice. Boil beef bone stock, add white rice and continue to boil, stir slightly, cook for 30 minutes on low heat, and season with salt. Wash and shred beef tenderloin, add 4 tbsp water and stir, add starch and mix well, and put in a bowl. Pour the hot porridge into a bowl and mix well with shredded beef. Sprinkle with black pepper and celery powder and serve.

How to make it: When cooking porridge, boil the water and pour it into the washed rice instead of cooking the water and rice together. In this way, the temperature inside and outside the rice grain is different, and there will be many tiny cracks on the surface of the rice grain, which are easy to bloom and ooze starch. When starch is constantly dissolved in water, porridge will become sticky. When cooking rice porridge, there will be overflow in the pot. In order to prevent rice soup from overflowing, add 5 or 6 drops of salad oil to the pot when cooking porridge.

Carrot beef porridge: appropriate amount of beef, carrot, rice, onion, ginger, salt, egg white and yellow wine. Shred beef and marinate with ginger, egg white and yellow wine for a while; Shred carrots for use; Wash the rice once and add enough water. After the fire boils, turn it down and continue for 10 minutes. Boil beef with water, add shredded ginger, and skim the floating foam until the soup is clear; Pour all the rice porridge, add shredded carrots and cook; Simmer for 45 minutes, add salt, cook until the rice grains are sticky, and sprinkle with chopped green onion.

Spinach and beef porridge: rice 100g, beef stuffing 60g, spinach 50g, salt 1 teaspoon, chopped green onion 10g, and a little white pepper. Wash spinach, blanch with boiling water, drain and chop. The rice is washed clean. Add a little dry starch and salt to the beef stuffing and marinate for 5 minutes. Add water 1500ml to the pot, pour the rice into the pot after the fire boils, and cook for 60 minutes on low heat. Then pour in chopped spinach and beef stuffing, bring to a boil, and add the remaining salt, chopped green onion and white pepper to taste.

Kelp beef porridge: kelp is soaked 3 hours in advance, beef is boned and chopped into mud, and one tablespoon of water is added to make it red and watery without particles. Appropriate amount of rice, mixed with water according to the ratio of 1: 5, is put into a porridge pot, and the water made of beef sauce is poured in and stirred evenly with a spoon. Chop kelp, add it to porridge and cook together. Fast cooking 1 hour, slow cooking for 2 hours. All right, add a little more salt, and then drop 2 or 3 drops of walnut oil after turning off the fire.

Glutinous rice beef porridge: 400g of glutinous rice, 200g of beef, 3g of monosodium glutamate and spiced powder, 8g of yellow wine, 0g of onion, refined salt10g, 5g of ginger. Wash the beef and chop it into minced meat. Wash the japonica rice clean. Put the pot on fire, pour boiling water to boil, add onion, ginger (beaten loose), minced beef, yellow wine and spiced powder to boil, take out onion and ginger, pour japonica rice, cook porridge, and season with refined salt and monosodium glutamate.