Aolongtou congee

Aolongtou congee

Introduction:

"Go and have a drink. There is an egg yolk Aolong on the banquet. It's very popular. After eating the Aolong meat, I took some of the remaining aolongtou home and stewed them with porridge. It's not ordinary fresh! Aolong, from the perspective of vitamin analysis, is also one of the important sources of fat soluble vitamins. Lobster is rich in vitamins A, C and D, much more than that of road animals. "

Production steps:

Step 1: prepare the ingredients

Step 2: smash the Australian dragon head

Step 3: wash and soak the two kinds of rice

Step 4: take the casserole, put in Aolong, add some water

Step 5: add ginger, green onion, cooking wine,

Step 6: bring to a boil and simmer for 40 minutes

Step 7: put in the mixed rice

Step 8: bring to a boil over high heat for 50 minutes

Step 9: add salt and pepper and cook for 5 minutes

Step 10: add scallion

Materials required:

Aolongtou: 350g

Rice: 60g

Glutinous rice: 60g

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Pepper: right amount

Precautions: 1. Aolong has been fried, so it needs to be stewed for a long time to make the meat soft. 2. If it is eaten by old people and children, it is necessary to remove the broken shell of Aolong before cooking porridge. 3. Stir it often to prevent it from sticking to the bottom of the pot.

Production difficulty: ordinary

Process: casserole

Production time: several hours

Taste: salty and fresh