Scallops, chestnuts and lean meat porridge with crispy dried beets

Overview

A bowl of well-cooked porridge, light but not bland, can warm your whole body from your hands to your feet, from your mouth to your stomach. In fact, cooking porridge is very simple to say the least, but it is indeed a bit particular. For a good bowl of porridge, the water and rice should be blended together, which means that the rice grains have basically lost their original granular shape and exist in the form of flocculent rice krispies. At the same time, there is no obvious moisture in the porridge. The water and rice are integrated into one. You are in me, and I am in you. To do this, there are actually a few tips. One is to soak the rice for a period of time before cooking porridge, and when soaking, add some oil to the rice grains and mix well; the second is to boil water to cook the porridge; the third is to pay attention to the use of civil and military fire. (① Add some water and oil to the rice and marinate it for more than half an hour in advance, so that the rice grains can fully swell and evenly coat the outside with a layer of oil. This way, when cooking porridge later, the rice grains will bloom more easily. The cooked porridge will also have better consistency, gloss and taste. I added some salt here to add some base flavor, but you can also add it later. For oil, use sesame oil or vegetable oil, and I have also seen lard used; ②. The water should be boiled before adding the rice grains. The advantages of this are: firstly, the porridge will not burn easily; secondly, the cooked porridge will taste crisper; thirdly, it will take less time if you wash the rice in advance, drain the water, and freeze it in the freezer before cooking. ③ After boiling over high heat, turn to low heat and cook slowly, while stirring in the same direction from time to time. Everyone should know the principle of switching between small and large heat, so I won’t go into details. Stirring in one direction can make the rice grains heat more evenly, so that the cooked porridge will be fuller and crispier;) Today I am cooking a scallop and chestnut lean meat porridge, using rice white porridge as the base, and adding some scallops for freshness. In addition, some lean meat and seasonal chestnuts are added to increase the aroma and taste. The best thing about this porridge is the handful of scallop crisps added at the end. Crispy dried Bess, golden color, looks very appetizing. The crispy texture combined with the smoothness of the porridge base is a great contrast~~~

Tags

• staple food
• porridge
• home cooking
• influenza
• frost
• iodine supplement
• chestnut
• chives
• clear water
• cooking wine
• corn starch
• edible oil
• lean meat
• rice
• scallops
• black pepper
• ginger
• salt
• salt and pepper

Ingredients

Steps

1. 1 Prepare rice, chestnuts, cooking oil, and salt;

   

2. 2 Wash the rice. When washing rice, be careful not to rub it, just gently move the rice grains in one direction, rinse and drain the water;

   

3. 3 Add salt and cooking oil 1 to the rice. Here I use olive oil. After mixing well, add water that is basically the same level as the rice and soak it for more than 30 minutes;

   

4. 4 Prepare lean meat, chives, ginger and scallops;

   

5. 5 Clean the scallops, pour cooking wine 1, and soak until the scallops are swollen;

   

6. 6 Peel and peel the chestnuts and break them into small pieces;

   

7. 7 Wash the lean meat, cut into small cubes, and add peeled and sliced ginger;

   

8. 8 Add black pepper, salt 2, corn starch, and oil 2 to the diced lean meat, mix well with your hands, and marinate for later use;

   

9. 9 Add water to the casserole, bring to a boil over high heat, pour the marinated rice into the pot, and stir gently with a spoon;

   

10. 10 After boiling over high heat, continue to cook uncovered for about 20 minutes, until the rice grains swell and are no longer transparent;

    

11. 11 Take half or 2/3 of the swollen scallops and put them into the porridge (be careful not to pour the cooking wine into it);

    

12. 12 Add the chopped chestnut kernels, bring to a boil over high heat, then turn to low heat, cover and continue cooking, stirring occasionally to prevent the bottom from forming;

    

13. 13 While the porridge is cooking, let's deal with the remaining scallops: take out the soaked scallops and tear them into shreds. Cut a few more ginger shreds;

    

14. 14 Put a little oil in a non-stick pan and stir-fry the shredded ginger;

    

15. 15 Remove the ginger shreds, pour the dried beets into the pot, stir-fry evenly, and fry slowly over low heat;

    

16. 16 Fry until the dried beans turn golden brown, all the water evaporates, and many big bubbles appear in the pot, turn off the heat;

    

17. 17 After it cools down slightly, sprinkle with some pepper and salt, take it out and set aside;

    

18. 18 After about 40 minutes to an hour, the porridge has become very thick and there are basically no rice grains left;

    

19. 19 Put the marinated minced meat into the pot, stir it up gently with chopsticks, and turn off the heat immediately when the minced meat changes color;

    

20. 20 Taste the taste, add appropriate amount of salt according to your own taste, and finally sprinkle with chopped green onion;

    

21. 21 Pour it into a bowl, top with some dried Bess, and you're ready to eat.