[kitchen for overseas students] three step porridge method in pressure cooker recipe-Chinese Food-best chinese food recipes-cooking food

[kitchen for overseas students] three step porridge method in pressure cooker

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There is a lot of meat left in the refrigerator. I just bought Yao Zhu and made a porridge. Although it's stewed, it's soft, waxy and salty. It's worth trying. Even without any main ingredient, the porridge can be delicious. So if there is no Yao Zhu or chicken leg meat, it can also be

Cooking ingredients

rice:moderate amount

fresh scallops:5

streaky meat:a small piece

drumsticks:one

miscellaneous vegetable:moderate amount

Cooking Steps

Step1:Put rice and water. First boil porridge in a pressure cooker. Prepare ingredients while cooking porridg

Step2:Mince the minced pork for later use (ignore the minced pork in this Patty state.)..

Step3:Cut the chicken leg into strips. Keep the bones

Step4:Yaozhu is copied with water and cooled for standb

Step5:Defrost a small amount of miscellaneous vegetables for standb

Step6:Add minced pork, stir fry and then chicken leg. Add some cooking wine, soy sauce and salt. Finally add water and cook for a while. The salt here should be right, because the porridge is not salty. It depends on the taste of the seasonin

Step7:Pour the fried materials into the porridge in the pressure cooker. After mixing evenly, add some water according to the consistency. Restart the pressure cooker and start the second round of cooking. Here also remember to put in the chicken leg bone. It will taste a little bit of bone soup after boiling. Heh

Step8:Tear the scallops into small pieces of oil and heat them up, then add in the ginger and popcorn. Put in the scallops and stir fry them. Remember to add more cooking wine or the fishy smell may be heavier Then add vegetables and stir fry. After adding salt, add water and cook for a while. It's not necessary to add more salt. The stir fry time is also short. Because seafood and vegetables are not resistant to stir fry. The taste will also be los

Step9:Add the seafood to the porridge in the pressure cooker and stir it evenly. Cook it for the last time in a short time mode

Step10:Finished products

Cooking tips:I used the pressure cooker three times. I added different seasonings. First of all, rice. Throughout the whole process. Because I like the soft glutinous porridge. So the effect of cooking three times is very good. Add meat for the second time. Because chicken bones need to be cooked to taste. Lean meat and chicken leg meat are not easy to be boiled soft. The last time is seafood and vegetables. These two materials are easy to boil. For example, the vegetables turn yellow and seafood loses its flavor. So the last time is the shortest. This three-step porridge has layers of taste, delicate rice quality and the taste of seasoning can also be just right. Therefore, you can also make a soft, rotten and sweet porridge with a pressure cooker. P. S. in fact, it's OK to cook porridge in two steps. It mainly depends on personal preferences and specific materials and cooking skills.