Chinese Food
Porridge with pork liver and celery
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This is a porridge suitable for all seasons, especially in the dry spring and autumn. Chinese yam, which can strengthen the spleen, nourish the stomach, aid digestion and replenish qi and blood, is a good health product with high nutrition and low calorie. Pig liver is suitable for replenishing blood, but its cholesterol is too high. It can be used to cook congee with Chinese yam, Pleurotus eryngii and celery, together with olive oil, to achieve the goal of nutrition balance. It's very suitable for beauty loving women, the elderly, children and the sick. Of course. It tastes good, too.
Cooking ingredients
Cooking Steps
Step1:Wash pork liver and slice it. Put it into a larger container and continue to wash it slowly. Gently wash it with your hands. Rinse all the blood water as much as possible. Soak it in water for 15 minutes. Then rinse it clean. Remove it and drain it. Add salt, soy sauce, ginger powder, onion, pepper, monosodium glutamate and raw powder in turn and marinate it for later use.
Step2:Wash, peel and slice yam; dice celery; slice Pleurotus eryngii.
Step3:Clean the rice. Add water and boil it according to the proportion of porridge. Turn off the fire and cook slowly.
Step4:Until the rice blooms, add yam and Pleurotus eryngii and continue to cook until the rice porridge is thick and the yam is soft.
Step5:Season with salt.
Step6:Add 2 tbsp olive oil and mix well. Olive oil is rich in nutrition, light, beautiful in color, and has a unique fragrance. It is very suitable for eating in porridge.
Step7:Quickly immerse the pig liver into the rice porridge with good taste one by one. (be careful not to stir it, or it will wash off the raw meal on the pig liver and make it old.)
Step8:Finally, put the diced celery. Stir it in one direction. Turn off the fire. Cover the pot and let it sit for five minutes.
Cooking tips:Step 1 is the key to eliminate the toxin and fishy smell of pig liver. Please implement it carefully. Then add salt, soy sauce, ginger powder, onion, pepper, monosodium glutamate and raw meal to the cleaned pork liver, mix them and marinate them for use. Many people don't like the smell and bitterness of pig liver. In fact, as long as it is cooked properly, pig liver can also be crisp, fresh and delicious. The use of rice porridge temperature is fully able to pig liver stuffy cooked. But the heat is very important. Cooked for a long time. Pig liver will be old. Only this link is a little test of technical proficiency. Move fast. Otherwise, the pig liver put in the front is very old. It's not good if there's still pig liver in the back. There are skills in making delicious dishes.
