Chinese yam and radish porridge

Chinese yam and radish porridge

Introduction:

"Good breakfast! In this winter, it's very comfortable to drink a bowl in the morning! And from the perspective of nutrition, it's very good for health to drink porridge in the morning. It's satisfying to add steamed buns or steamed buns! Because of the addition of rice, millet and brown rice, this porridge can also be regarded as coarse grain porridge, with more comprehensive nutrition! "

Production steps:

Step 1: cut the lean meat into slices and marinate it with oil, salt and ginger;

Step 2: wash and drain the rice, millet and brown rice, add a little oil and salt and mix well;

Step 3: wash radish, avoid peeling, cut into appropriate size pieces;

Step 4: peel the yam, wash it, and cut it into proper size segments;

Step 5: Boil the right amount of water in the pot, put the lean meat in cold water, and skim the blood foam after boiling;

Step 6: then add the prepared yam, radish and rice;

Step 7: after boiling in high heat, turn to low heat and cook until the porridge is rotten. (I transferred to the pressure cooker and pressed it for 20 minutes) add salt to taste when eating;

Step 8: sprinkle a little scallion at last! (you can also drop some sesame oil to make it taste better)

Materials required:

Yam: right amount

Radish: right amount

Lean meat: moderate

Rice: right amount

Xiaomi: right amount

Brown rice: moderate

Ginger: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

Note: the rice cooked porridge is salted with oil in advance, and the porridge cooked is more fragrant!

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: salty and fresh