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How to live and roll Minced Beef Congee

Practice: add 1 tablespoon oyster sauce, 1 tablespoon salt and shredded ginger to stir well, add 2 tablespoons starch water to grasp well, finally add sesame oil to lock moisture rice, wash clean, drop a few drops of sesame oil to stir evenly (to prevent rice sticking pot), once add enough water and cover to boil.

Ingredients: 200g beef, proper amount of Rice Congee, 1 tbsp light soy sauce, 1 tbsp edible oil, 1 head of lettuce, right amount of shredded ginger, right amount of salt beef, then shredded. Add light soy sauce and cooking oil and marinate for 15 minutes. Wash and chop lettuce. Get the shredded ginger ready. Get ready, Rice Congee. Add shredded ginger and bring to a boil over medium heat. Add beef. Boiled beef. Shredded lettuce, seasoned with salt, turn off the heat and serve.

Japonica rice Minced Beef Congee: 400 g japonica rice, 200 g beef, 3 g monosodium glutamate, 3 g spice powder, 8 g yellow rice wine, 10 g onion, 10 g refined salt, 5 g ginger. Wash the beef and chop into minced meat. Wash the japonica rice clean. Put the pot on the fire, pour in boiling water and bring to a boil, add chopped onion, ginger, minced beef, yellow rice wine and five-spice powder to boil, remove spring onion and ginger, pour into japonica rice, cook porridge, mix with salt and monosodium glutamate into salty flavor.

Raw and slippery eggs Minced Beef Congee ingredients: beef and egg accessories: Sesame oil, salt, oyster sauce, white pepper, porridge rice, rice, chives, ginger, light soy sauce, corn, scallops. Step by step to prepare all the ingredients. Slice the beef, dice the onions and shred the ginger. Soak the scallops, sliced beef, shredded ginger and chopped onions in a bowl. Add white pepper, salt, oyster sauce, light soy sauce, sesame oil and a little starch into the bowl.

1 slice of ginger and 1 root of spring onion. Wash beef slices, add shredded ginger, cooking wine, corn starch, salt, soy sauce and edible oil, mix well and marinate for 10 minutes. Boil the rice porridge on the stove, then add the mixed beef. Add the right amount of salt, stir and add the vegetable core leaves. When the beef is cooked, add chopped onions and turn off the heat. Finally, add the raw eggs and serve. Put it out of the pot and put it on the plate, Minced Beef Congee can finish it.

The way to roll Minced Beef Congee is to first cook the bottom of the porridge. Last night, you made more. As soon as it was hot this morning, you could slice the beef into thin slices and marinate it with a little water, starch and oil.

How is Shunde's raw porridge meat made slippery and tender?

How is the meat so slippery and tender? How is the meat so slippery and tender? The first thing many people think of is that the meat pickled with cornflour is the most tender and slippery, but this is wrong for the production of raw porridge. Just add oyster sauce, salt, rice wine and pure peanut oil to marinate the raw porridge and marinate it again and again.

Wash the rice and soak it in clean water for one night. the next day, pour out the excess water, rinse again with clean water, add appropriate amount of salt and peanut oil, stir well, boil the broth, add fragrant rice and glutinous rice, cook with firewood, and boil the scallops together to make thick.

Rice should be soaked overnight; add a ceramic spoon to make the base thinner and less sticky; stir the bottom of the porridge frequently 1 hour after the porridge, otherwise it will stick to the bottom of the porridge; if you just start to stick to the bottom, you can pour the porridge into another pot and cook it again; if it smells, we have to repackage it. Raw porridge ingredients: heavy fresh, pickled in advance.

Make Rice Congee as the bottom of porridge with meat bones, earth fish or river fish pillars; meat such as fish fillets, offal, beef slices, chicken nuggets, etc., first marinate with oil, salt, sugar, wine, monosodium glutamate and soy sauce, and then mix well with shredded ginger. Sliced fish porridge with coriander, and porridge, chicken porridge, Minced Beef Congee, noodle porridge, water snake porridge, water crab porridge, yellow eel porridge. Porridge and ingredients are integrated, fragrant and delicious, the food is unforgettable, stay fragrant for a long time.

Raw porridge pickled method 2 Shunde raw porridge preparation of various ingredients, ginger and spring onions is to do dipping, eat with some oil and soy sauce, used as meat dipping.

Secondly, the taste of meat is also an important part of the delicious taste of raw porridge. Next, we will share the method of making raw porridge at home [preparation materials]: 150 grams of rice, 8 scallops, 1 small piece of tangerine peel, right amount of fresh shrimp, right amount of spring onions, ginger, oil, salt and pepper.

The step chart of the big stall students rolling Minced Beef Congee, how to make it delicious

Kelp Minced Beef Congee: kelp 3 hours ahead of time bubble hair, beef tendons chopped into mud, add a tablespoon of water can be mixed into red water without particles. Put the right amount of rice in the proportion of 1:5 with water into the porridge cook. pour in the water from the mashed beef and stir well with a spoon. Cut up kelp, add porridge and cook together, cook quickly for 1 hour, slowly cook for 2 hours, add a little salt when ready, turn off the heat and drop 3 drops of walnut oil.

The way to roll Minced Beef Congee is to first cook the bottom of the porridge. Last night, you made more. As soon as it was hot this morning, you could slice the beef into thin slices and marinate it with a little water, starch and oil.

1 slice of ginger and 1 root of spring onion. Wash beef slices, add shredded ginger, cooking wine, corn starch, salt, soy sauce and edible oil, mix well and marinate for 10 minutes. Boil the rice porridge on the stove, then add the mixed beef. Add the right amount of salt, stir and add the vegetable core leaves. When the beef is cooked, add chopped onions and turn off the heat. Finally, add the raw eggs and serve. Put it out of the pot and put it on the plate, Minced Beef Congee can finish it.

Ingredients: 200g beef, proper amount of Rice Congee, 1 tbsp light soy sauce, 1 tbsp edible oil, 1 head of lettuce, right amount of shredded ginger, right amount of salt beef, then shredded. Add light soy sauce and cooking oil and marinate for 15 minutes. Wash and chop lettuce. Get the shredded ginger ready. Get ready, Rice Congee. Add shredded ginger and bring to a boil over medium heat. Add beef. Boiled beef. Shredded lettuce, seasoned with salt, turn off the heat and serve.

Raw Minced Beef Congee (Lentinus edodes Minced Beef Congee) ingredients: 1 cup of rice, 300g beef, half carrots, 3 or 4 mushrooms, 1 parsley, 1 small piece of ginger, black pepper, salt, a little spring onion and ginger water or water, appropriate amount of starch and edible oil, a little sesame oil. Detailed practice: wash the rice and pour into the bowl, add the right amount of water and soak for more than 30 minutes, then boil porridge.

Boiled beef casserole porridge

Raw Minced Beef Congee (Lentinus edodes Minced Beef Congee) ingredients: 1 cup of rice, 300g beef, half carrots, 3 or 4 mushrooms, 1 parsley, 1 small piece of ginger, black pepper, salt, a little spring onion and ginger water or water, appropriate amount of starch and edible oil, a little sesame oil. Detailed practice: wash the rice and pour into the bowl, add the right amount of water and soak for more than 30 minutes, then boil porridge.

It can be said that there is no difference, because it is Cantonese cuisine, Chaoshan casserole porridge and Guangdong raw porridge are porridge? If you look at it from a research perspective, there is a big difference. Chaoshan casserole porridge is a traditional famous spot in Chaoshan area. the main raw materials are Jiwei shrimp, fragrant rice, glutinous rice, coriander, chives and so on. The taste is delicious and there is a faint fragrance.

Casserole porridge, the practice is slightly different. Put the rice in a casserole and boil it with water. When the rice blossoms a little bit, add ingredients and seasonings. In the past, the most common food was sand shrimp, frog, eel, etc., the authentic Chaozhou practice, and some chopped dried Chaozhou radish, sliced taro. Cook for another 20 to 30 minutes, put a small bowl of chopped cilantro before coming out of the pot, stir with a tablespoon, and serve in a bowl.

The rice is pre-soaked to allow it to absorb enough water so that it is easy to boil and soft, while marinated with sesame oil is to make the bottom of the porridge more fragrant and smooth. Winter vegetable is a kind of pickled vegetable, which is made from dried Chinese cabbage with salt and garlic. It is often used in soup and porridge in Chaoshan area.

[recommended dishes] fresh shrimp wonton noodles are its signature dish, but the porridge is also well cooked. Shanghai Tangdian Shanghai Michelin recommended Restaurant met his favorite rice noodle roll Zhengdou porridge expert, Room L3-9, L3-9, Block D, Shanghai International Finance Center, 8 Century Avenue, which means "Zhengdou" in Cantonese. As the representative dish of Hong Kong cuisine, Wenton Noodle needs two brushes if it is to be regarded as the leading flower in his own restaurant.

The list of the top ten famous porridge in Guangdong recommends pig porridge Chaozhou Mi Chaoshan casserole porridge gold and silver porridge nest egg Minced Beef Congee raw fish porridge slippery chicken porridge Minced Pork Congee with Preserved Egg boat porridge and pig miscellaneous porridge, which is one of the top ten famous porridge in Guangdong. You know, pig porridge tastes really delicious, because pig waist and pig heart are so delicious.

The practice of rolling Minced Beef Congee

1. Raw roll Minced Beef Congee practice 1 the ratio of rice to glutinous rice at 1:1, chopped green onions. Sliced beef tenderloin, marinated with salt, oil and soy sauce for half an hour. Put the rice into the pot and bring it to a boil. Boil over high heat and simmer over low heat for 30 minutes. The porridge is cooked until it is sticky. Put in the pickled beef tenderloin, break it up with chopsticks and roll the meat for a few minutes. Add chopped onions and add salt to enhance flavor. Minced Beef Congee, a regular student, is coming.

2. Ingredients: 200g beef, proper amount of Rice Congee, 1tbsp light soy sauce, 1tbsp edible oil, 1tbsp lettuce, right amount of shredded ginger, right amount of salt beef slices, then shredded. Add light soy sauce and cooking oil and marinate for 15 minutes. Wash and chop lettuce. Get the shredded ginger ready. Get ready, Rice Congee. Add shredded ginger and bring to a boil over medium heat. Add beef. Boiled beef. Shredded lettuce, seasoned with salt, turn off the heat and serve.

3. 1 slice of ginger and 1 root of spring onion. Wash beef slices, add shredded ginger, cooking wine, corn starch, salt, soy sauce and edible oil, mix well and marinate for 10 minutes. Boil the rice porridge on the stove, then add the mixed beef. Add the right amount of salt, stir and add the vegetable core leaves. When the beef is cooked, add chopped onions and turn off the heat. Finally, add the raw eggs and serve. Put it out of the pot and put it on the plate, Minced Beef Congee can finish it.

4. Raw Minced Beef Congee (Lentinus edodes Minced Beef Congee) ingredients: 1 cup of rice, 300g beef, half carrots, 3 or 4 mushrooms, 1 parsley, 1 small piece of ginger, black pepper, salt, a little spring onion and ginger water or water, proper amount of starch and edible oil, a little sesame oil. Detailed practice: wash the rice and pour into the bowl, add the right amount of water and soak for more than 30 minutes, then boil porridge.

5. The prepared porridge will be more fragrant and smooth. Next, I will share with you in detail the wonderful way of cooking porridge and this method of rolling Minced Beef Congee. Breakfast tastes delicious and nourishes the stomach. Adults and children in the family can rest assured to drink it. If you learn the practice of rolling porridge, you don't have to go out to buy breakfast.