Chinese Food
Millet congee Kwai Fu
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This millet porridge is mainly spinach in spring. It has clear colors and is healthy but not light. It seems that it can bring people into the arms of nature in an instant. It can wake up the faint stomach in the morning. Here are four people.
Cooking ingredients
Cooking Steps
Step1:Wash the fresh mushrooms and cut into slices. Cut the carrot into thin slices. Crush or cut the carrot into the bottom of the rice porridge. Add a little oil. Boil.
Step2:When the water boils, add a little oil and a little salt. Add spinach and blanch. Wait until it turns dark green, and then scoop it up.
Step3:Let's drain the cold water.
Step4:Boil the carrot and mushroom for the first time. Simmer for a few minutes on a low heat. Then add spinach. Stir.
Step5:Put salt. Turn off the fire. Stir gently.
Step6:Spinach is fresh and tender. Mushrooms are soft and tender. Carrots are embellished. It's very fresh.
Step7:With soft meat bun. Comfortable
Cooking tips:1. Millet is easier to ripen than rice. It doesn't need to be soaked. You can stay up one night in advance or make an appointment. Don't rush to work. You can do it the next day. Of course. It's best to boil it now. Use a casserole. After the water is boiled, put in the washed millet. Boil until it boils. Turn to a small heat. Stir and stir every few minutes to make the millet blossom and thicken slightly. Use fresh mushrooms. White and brown. All right. Because of the emphasis on small and fresh ah. Dried mushrooms. Taste too heavy. Over spinach flavor. 2. Spinach, mushrooms and carrots in the porridge. A little salt can make the porridge taste sweet. Put some more sliced pork. It's more fresh and sweet. But I don't put meat because I match with the big fresh meat bag. There are skills in making delicious dishes.
