Simple pork porridge

Have you ever tried the simple pork offal 694 porridge? The porridge tastes pretty good. Let's learn more about it.

Simple pork porridge

Simple pork porridge

100g pork liver, 1 pork loin (about 150g), 100g pork, 1 cup of rice, 4g salt, 5g oil, 2g soy sauce, a piece of ginger, some cooking wine, a little sesame oil, 5 shallots, a little pepper

How to make simple pork porridge

Cut the pork liver and pork kidney separately, soak them in clean water, and add some cooking wine to the water to remove the fishy smell.

Chop the pork into minced meat and marinate with a little salt and oil.

Use a casserole to cook the rice into a pot of rice porridge, add ginger slices, pour in oil, then pour in pork liver, bring to a boil and cook for another 2 minutes, then pour in pork kidneys and minced pork, break them up with a spoon, bring to a boil over high heat and cook for another 3 minutes. Add salt and light soy sauce to season before serving, sprinkle with pepper and chopped green onions, and drizzle with sesame oil.

Life Tips

Porridge is a nutritious and healthy food. It takes a lot of time to cook it slowly at room temperature. The elderly say that cooking porridge in a pressure cooker will lose nutrients. Which cooking method has higher nutritional value and retains more health-promoting ingredients?

There are three major differences between high-pressure cooking and normal-pressure cooking: First, the temperature is high. As the pressure increases, the boiling point increases accordingly, to approximately 108-120°C; second, due to the high pressure, the cooking speed is fast and the cooking time is shortened by 2/3; third, it is airtight. After exhausting, it is no longer in contact with the outside air and is in a certain vacuum state.

These three characteristics give high-pressure cooking certain advantages in preserving nutrients.

Let's look at food again. There are many kinds of nutrients in food, and their "tempers" are different. The minerals, dietary fiber and protein mainly contained in grains and beans used to cook porridge are not afraid of cooking. The loss of antioxidant components such as B vitamins and flavonoids increases due to the increase in temperature, but at the same time it decreases due to the shortening of cooking time, so the overall loss is similar. If we also take into account that the pressure cooker has less exposure to oxygen and less oxidation in a closed state, it is very beneficial for retaining antioxidant components.

If you want to get more of the disease prevention and fitness benefits of multi-grain porridge, it is best to cook it in a pressure cooker. It is convenient and delicious; it does not increase the loss of nutrients and can better retain antioxidant ingredients. Currently, there are electric pressure cookers. Add various ingredients and water, press a button, and you can wash and cut vegetables. When the dishes are served, a pot of fragrant multi-grain porridge is also ready. Dinner life will become more comfortable and healthier.