【Lean Pumpkin Porridge】——Reusing leftover rice
Overview
Although it is better for the little one to eat lighter foods when he is sick, he cannot avoid eating meat and fish, so today I made meat porridge to give him a balanced nutrition. Well, it's still light and the little guy enjoyed it~ This time I still used leftover rice. Someone asked me before, why does porridge with leftover rice not go bad after being cooked for a long time? I wonder if it has something to do with the use of fire? I always add water to the rice. After it boils, I turn down the heat and simmer it slowly. It doesn't take long for it to thicken. Then I add some ingredients and cook it, and it becomes very sticky easily. Pumpkin is one of the little guy's favorite foods. He likes it very much whether it is served as a vegetable or porridge. Today, the little guy drank more than a bowl of porridge~ Ingredients: Ingredients: 1 bowl of leftover rice, 1 piece of lean pork, 1 piece of pumpkin. Seasoning: 1 bag of Shi Yunsheng's thick stock, appropriate amount of cooking wine, salt and starch
Tags
Ingredients
Steps
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Slice the lean pork and cut into shreds, add a little cooking wine, salt and starch
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Catch evenly and marinate for 10 minutes
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Pour leftover rice into a casserole and add water
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After boiling, turn to low heat and continue cooking
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Peel the pumpkin and cut into thin slices
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When the porridge is cooked until slightly thick, add pumpkin slices
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Pour in the shredded pork and slide the shredded meat apart
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Pour in 1 bag of Shi Yunsheng's thick soup stock, stir well and add some salt according to taste
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When the shredded pork is cooked and the porridge becomes thick, it is ready to serve
