Seaweed Minced Pork Porridge

I believe everyone is familiar with seaweed and minced meat porridge. Let me summarize some knowledge about this porridge for you. I hope you like it.

Seaweed Minced Pork Porridge

Ingredients for seaweed minced meat porridge

Seaweed Minced Pork Porridge

Ingredients: 1 cup of white rice, 150 grams of minced meat, 75 grams of seaweed, a little chopped green onion Seasoning: 8 cups of water, 1 tablespoon of cooking wine, 1 teaspoon of salt, a little pepper

How to make seaweed minced meat porridge

1. Wash the rice, add 8 cups of water and soak for 20 minutes, move to the stove and bring to a boil, then simmer over low heat to cook the porridge.

2. Use another 2 tablespoons of oil to stir-fry the minced meat, add cooking wine to remove the fishy smell, then put it into the porridge and cook together. Add other seasonings and bring to a boil.

3. Tear the seaweed into pieces, put it into the porridge and cook it for a while, then turn off the heat, sprinkle with chopped green onions and serve.

Porridge notes

1. The meat filling should be fried to avoid blood remaining in the porridge. It is best to use pork front leg meat filling. Meat that is too fat is not suitable for cooking porridge.

2. Both dried and fresh seaweed cannot be cooked for too long. If they are too soft, it will affect the color of the porridge.

Dietary Benefits

Clears away heat and detoxifies, moistens the lungs and reduces phlegm. Choose red seaweed.

Break the red dates with your hands and the ones with longer sugar threads are of the best quality.

What kind of seaweed is from the previous year? How to distinguish small red dates from large red dates? Today, Chef Xiao from the Paris Commune Private Restaurant shares with us his experience in buying healthy food.

First, pay attention to its color. Purple-red is the best. If it is black, it may be seaweed from last year. If it is red, the vegetable is tender.

Second, pay attention to the uniformity of thickness. It is better if there are no obvious small holes or missing corners. If there are small holes, it means that it has been damaged, which will affect the quality.

Third, be careful about old laver. Some vendors on the market now smear cooking oil on laver from last year and sell it as new laver. If you wipe it with a tissue, there will be oil stains on the paper. Old laver has no fragrance and has a fishy smell when you eat it.

Big red dates and small red dates are not distinguished by size or shape, but are two different varieties.

When choosing small red dates, first look at its shape and choose those that are short, strong and round.

The second thing to look at is the skin color. The skin color of small red dates is generally bright red. If the skin color of the dates is dark red, they may be impersonated by large red dates.

The third thing to look at is the skin texture. It is better to have fewer wrinkles on the skin of red dates, shallow grooves but obvious. If there are too many wrinkles, it may be that the red dates are aged, and the water content is often too low, which will also affect the sweetness.

Fourthly, you can pinch them with your hands. If the red dates contain just the right amount of water and feel solid in your palms, they will quickly fall apart when you let go.

The easiest way to identify whether they are small red dates is to gently break them apart with your hands and observe whether there are sugar threads at the break. If there are sugar threads and they are longer, they are top quality.