Chinese Food
Hot pot with brown rice porridge
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Hot pot in winter is very popular. Congee hot pot was once popular in Guangdong. The principle of congee hot pot comes from congee in Guangdong. The density of porridge is large. It can fully lock the nutrients and moisture of food. Porridge is used to make the hot pot bottom to burn food fresh and tender. The porridge and hotpot in hotpot shop all use rice. But I use brown rice this time. Brown rice can strengthen the spleen, nourish the stomach, nourish the middle and Qi, mix the five internal organs and promote digestion and absorption. Brown rice has a good effect on obesity and gastrointestinal. It can effectively regulate metabolism and endocrine in the body. Brown rice can also treat anemia. Brown rice porridge skin nourishes Yin and nourishes Yang. Simmer slowly. The thicker it is, the better. When the porridge is thick, there will be a thick layer of skin floating on the surface. Brown rice porridge can make you look good, energetic, pink and rosy. -
Cooking ingredients
Cooking Steps
Step1:Clean brown rice. Soak for two to three hours.
Step2:Wash the pig bones and cut them into pieces. Blanch them in water and remove them.
Step3:Peel the radish and cut it into pieces. Put the brown rice, pig bone, radish and ginger together in the soup pot. After boiling, turn to medium low heat and boil for an hour.
Step4:It's a good porridge with radish, pig bones and brown rice. It's also very good if you don't need to make a hot pot bottom.
Step5:Pour the brown rice porridge into the pot. Put the dates and Angelica into the pot and boil it to the bottom of the hot pot.
Step6:Hot pot can scald Flammulina mushroom. Dip it in sauce.
Step7:You can also iron lettuce, meatballs, mutton and so on.
Step8:Finished produc
Step9:Finished produc
Cooking tips:Make the hot pot bottom with brown rice porridge. Stir while eating to prevent the bottom from sticking. There are skills in making delicious dishes.
