Chinese Food
Congee with mushroom and chicken liver
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For the first time, I uploaded the recipe to Dou Guo. I don't know what to pass on. Just start with the simple one. My son likes eating congee with preserved egg and lean meat. But it's not good for children to eat preserved egg all the time. There are mushrooms at home. Today, I made congee with mushroom and chicken liver. Congee would have been better with chives, but my son didn't eat them. It's all about children..
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Dice mushrooms and chicken liver. Wash rice and millet. Slice ginger.
Step2:Boil the pot with water. Put rice, millet and ginger slices. Cook for 5 minutes.
Step3:Turn off the heat. Cover the pot and keep it cool for 20 minutes (it can be omitted. It can save fire compared with the steps). Of course, it can also be boiled directly until the rice blooms.
Step4:Simmer for 20 minutes, then open fire and cook until the porridge is thick. Add mushrooms and cook for 3 to 5 minutes. Add chicken liver and cook for 2 to 3 minutes. Add salt, monosodium glutamate, pepper and shallot (the son didn't eat them, so he didn't put them on) and turn off the fire.
Step5:Finished produc
Step6:Finished produc
Cooking tips:When cooking porridge, put rice after the water is boiled. This kind of porridge will be more viscous. Open the back cover of porridge and keep it covered for 20 minutes. This will save fire. There are skills in making delicious dishes.
