Oatmeal porridge with chicken liver and fungus

Oatmeal porridge with chicken liver and fungus

Introduction:

Production steps:

Step 1: wash the rice and put it into the casserole. Add some boiling water.

Step 2: cover and cook over low heat.

Step 3: wash the oats.

Step 4: wash the fungus and cut it into small pieces.

Step 5: wash the chicken liver and put it into the basin. Pour in boiling water and add some onion and ginger.

Step 6: pour some more wine to get rid of the smell.

Step 7: cover and cook the chicken liver.

Step 8: take out and cut into small pieces.

Step 9: when the rice is cooked to bloom, add oats and Auricularia auricula.

Step 10: cover and continue to simmer.

Step 11: wait until the oats bloom and the porridge thickens, put in the chicken liver and boil it again.

Step 12: put some salt and chicken essence to taste, sprinkle some scallion when eating.

Materials required:

Chicken liver: moderate amount

Auricularia auricula: right amount

Rice: right amount

Oats: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Wine: moderate

Boiled water: appropriate amount

Note: 1, porridge should be thin, not dry, too thick porridge taste is not good, such as I don't like to remember the weight of a principle of porridge. 2. After the chicken liver is cooked, add it into the porridge. The color of the porridge will look better, not so mixed. 3. I like to eat some chewy oats. If you like the rotten ones, you can put them earlier. You don't need to wait for the rice to bloom. You can put them earlier. 4. If you can put some glutinous rice, the porridge will be more viscous. My family just doesn't have it. I usually put porridge.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light