Kidney porridge

Kidney porridge is a kind of porridge with extremely high nutritional value. The preparation of this porridge is also extremely simple. Let me give you some detailed knowledge about this porridge.

Kidney porridge ingredients

Main ingredients: 50g glutinous rice, 90g pork kidney,

Seasoning: 10g green onion, 5g ginger, 2g salt, 2g MSG, 15g rice wine, 1g five-spice powder

How to make kidney porridge

1. Cut the pork loin in half, remove the inner fascia, make cross cuts on the front and cut into small pieces, rinse and clean.

Soak in water for several hours, then blanch in boiling water, remove and set aside.

2. Wash the japonica rice, add 3 cups of water and cook it into porridge over low heat.

3. Add chopped green onion (minced), ginger (minced), salt, and MSG and bring to a boil.

It has the effect of relieving thirst and can be used to treat kidney deficiency, low back pain, edema, deafness and other symptoms.

Tips for making kidney porridge

1. Pork kidneys are used for stir-frying, deep-frying, deep-frying, and mixing, such as "Stir-fried pork kidneys", "Kung Pao pork kidneys", "Stewed pork kidney rolls with peach kernels", etc.;

2. Add scallions, ginger slices and green peppers when frying kidneys, which tastes delicious;

3. After slicing the pork kidneys, soak them in onion and ginger juice for about 2 hours to remove the odor, changing the water twice, until the kidney slices turn white and swell;

4. Pork kidneys are crispy and tender, and the lighter the color, the better.

It is edible for the general public

1. Suitable for people with kidney deficiency, back pain, spermatorrhea, and night sweats; suitable for the elderly with kidney deficiency, deafness, and tinnitus;

2. People with high blood lipids or high cholesterol should avoid eating it.