Congee with sliced pork tripe

Method of gingko tripe porridge:

Raw materials for making ginkgo tripe porridge:

150 g rice, 120 g ginkgo, 200 g pork tripe, 80 g tofu skin, 20 g water chestnut, a little ginger and 1 coriander

Ingredients for making gingko tripe porridge:

5 g edible oil, 2 tbsp refined salt (60 g), a little pepper

Processing steps of Ginkgo tripe porridge:

1. Wash the rice and mix well with a little oil; wash the ginger and cut into shreds; wash the coriander and cut into sections;

2. Rub the pork tripe with salt water repeatedly, then blanch it in boiling water for 5 minutes, put it into the pot and boil it thoroughly, take out the slices, cut the skin of bean curd into shreds, and cut it into pieces;

3. Put the rice into the porridge pot, add all the ingredients and bring to a boil. Turn to medium heat and cook for about 30 minutes;

4. Add refined salt and pepper to taste, sprinkle shredded ginger and coriander and serve.

Characteristics of Ginkgo tripe porridge:

It is soft, rotten and delicious.

Attention should be paid to when making gingko tripe porridge

Be sure to wash off the smell of pork tripe.

Congee with sliced pork tripe

Ginkgo tripe porridge, is a delicious food, the main production materials are rice, ginkgo and so on.

Material Science

Rice, 150g ginkgo, 0g pork tripe, 200g bean curd skin, 80g water chestnut, 20g ginger, a little coriander, 1 plant

Edible oil, 5g salt, 2tsp pepper, a little

practice

1. Wash the rice and mix well with a little oil; wash the ginger and cut into shreds; wash the coriander and cut into sections;

2. Rub the pork tripe with salt water repeatedly, then blanch it in boiling water for 5 minutes, put it into the pot and boil it thoroughly, take out the slices, cut the skin of bean curd into shreds, and cut it into pieces;

3. Put the rice into the porridge pot, add all the ingredients and bring to a boil. Turn to medium heat and cook for about 30 minutes;

4. Add refined salt and pepper to taste, sprinkle shredded ginger and coriander and serve.

characteristic

It is soft, rotten and delicious.

The chef knows everything

Be sure to wash off the smell of pork tripe.

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