Beef and Lettuce Porridge

Overview

When we were young, we often went to snack shops for breakfast. There were many raw porridges, such as Tingzi porridge, Ji Di porridge, raw pork liver porridge, raw pork slices porridge, raw beef porridge, etc. Many shops used small copper pots to add ingredients bowl by bowl. Now the small copper Pots are rare, and stores also use other pots for cooking. They can't be too authentic. Raw porridge is a common breakfast for Cantonese people. It is served with deep-fried fried dough sticks (fried dough sticks) or salty pancakes. After a refreshing breakfast, the busy day begins immediately.

Tags

• porridge
• home cooking
• cantonese cuisine
• breakfast
• beef slices
• cornstarch
• light soy sauce
• sesame oil
• shredded ginger
• white porridge
• chopped green onion
• cooking oil
• pepper
• salt
• shredded lettuce

Ingredients

Steps

1. 1 Put 1/2 tablespoon of light soy sauce, 1/4 teaspoon of pepper, and 1 teaspoon of cornstarch on the beef slices, mix well, add 1 teaspoon of cooking oil, mix well, and let stand for 20 minutes; 2, 3, 4.

   

2. 2 Put a small pot on the stove, turn on high heat, and pour in the white porridge.

   

3. 3 Bring the porridge to a boil and add shredded ginger and chopped green onion.

   

4. 4 Add the beef dispersedly, stir a few times with a spoon, and bring the porridge to a boil.

   

5. 5 Add shredded lettuce and turn off the heat.

   

6. 6 Add about 1/3 tsp of salt, 1/3 tsp of pepper, sprinkle with about 1/3 tsp of sesame oil, stir a few times, take it out of the pan and enjoy.