Sichuan shellfish and pear porridge

Method of Chuanbei pear porridge:

Raw materials for making Chuanbei and Xueli porridge:

100g round glutinous rice, 40g Chuanbei and 3 Sydney (about 500g)

Ingredients for making Chuanbei and Xueli porridge:

Rock sugar 75g

Processing steps of Chuanbei Xueli porridge:

1. Soak scallops in cold water for 1 hour and take them out; soak round glutinous rice in cold water for 1 hour and then drain;

2. Wash the pear, peel off the skin, cut open the heart and slice it for later use;

3. Add water to the porridge pot, bring to a boil over high heat, add scallops and round glutinous rice, turn to low heat, bring to a boil for 40 minutes, then add snow pear slices and cook for 20 minutes. Finally, season with rock sugar.

The characteristics of Chuanbei pear porridge are as follows

Sweet and delicious, cool lung.

Attention should be paid to when making Chuanbei and Xueli porridge

When making this porridge, you can use stainless steel pot, because this porridge is easy to stick to casserole and iron pot.

Sichuan shellfish and pear porridge

Cooking method 1. Soak scallops in cold water for 1 hour and then take them out; soak round glutinous rice in cold water for 1 hour and then drain. 2. Wash the pear, peel off the skin, cut open the heart and slice it for later use. 3. Add water to the porridge pot, bring to a boil over high heat, add scallops and round glutinous rice, turn to low heat, bring to a boil for 40 minutes, then add snow pear slices and cook for 20 minutes. Finally, season with rock sugar.

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Technology: Cooking taste: original taste, eating: sweet and delicious, cool and moistening lung.

Cooking methods

1. Soak scallops in cold water for 1 hour and take them out; soak round glutinous rice in cold water for 1 hour and then drain.

2. Wash the pear, peel off the skin, cut open the heart and slice it for later use.

3. Add water to the porridge pot, bring to a boil over high heat, add scallops and round glutinous rice, turn to low heat, bring to a boil for 40 minutes, then add snow pear slices and cook for 20 minutes. Finally, season with rock sugar.

How to eat: once a day for breakfast.

Efficacy: clear away heat and quench thirst, remove phlegm and remove blood stasis. Phlegm stasis type of coronary heart disease.

Production tips

When cooking this porridge, the chef can use stainless steel pot, because this porridge is easy to stick to casserole and iron pot.

Nutritional composition of each Sichuan shellfish and pear porridge

Energy 860.75 kcal

Protein 9.7g

Fat 1.6 g

Carbohydrate 218.38g

Dietary fiber 16.1g

Vitamin A30 μ G

Vitamin E 7.71 μ G

Carotene 165 μ G

Retinolol

Thiamine 0.33 mg

Riboflavin 0.4g

Vitamin C30 μ G

Cholesterol gram

Potassium 557.75 mg

Sodium 14.92 mg

Calcium 73.25 mg

Magnesium 75.5 mg

Iron 4.65 mg

Manganese 1.71 mg

Zinc 3.91 mg

Copper 3.31 mg

Phosphorus 191 mg

Selenium 8.2 μ G

Iodine 3.5 μ G

Nicotinic acid 2.8 mg

Folic acid 44 μ G

The above values are the sum of the nutrition theories of the known nutrition materials, excluding the nutrition content of the unknown nutrition materials. At the same time, there is no nutrition loss in the process of food processing. The above data are for reference only.

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