Nutritional value of green vegetable and bacon porridge

The method of making vegetable and bacon porridge is actually very similar to that of vegetable porridge. Let the editor take you to learn it together.

Ingredients for Green Vegetable and Salty Pork Porridge

2 cups of white rice, 200 grams of salted pork, 600 grams of Chinese cabbage, 20 grams of minced ginger, 2 cups of water, 3 tablespoons of salad oil, 1/4 teaspoon of salt, 1/2 teaspoon of white pepper

How to make vegetable and bacon porridge

1. Cut the salt pork into shreds; wash and peel the Chinese cabbage, blanch it in boiling water, remove it from the water, rinse it with cold water until it cools down, squeeze out the water slightly, cut it into shreds, and set aside.

2. Wash and drain the rice, put it into an electric rice cooker, add water, salt and salad oil, top with shredded salted pork, shredded Chinese cabbage and minced ginger from step 1, press the rice cooking button and cook until done.

3. After step 2 is cooked, turn on the rice cooker, sprinkle with white pepper and mix well.

Precautions

Bacon is pickled with salt, also known as pickled meat, salted meat, and cured meat.

Bacon is a popular food, which is very popular among consumers because of its delicious taste and long-term preservation. The bacon produced in Zhejiang Province of my country is called southern meat, and the bacon produced in northern Jiangsu Province is called northern meat.

1. If the bacon has a strong rancid smell or is severely discolored, it cannot be eaten.

2. The standard for bacon is that it should be dry and clean, with firm and solid texture, a smooth and shiny cut surface, red muscle, white or reddish fat, and have the inherent flavor of bacon. Bacon is produced in winter, can be stored for a long time, and is available all year round.

3. Tips for pickling meat: When pickling meat, adding an appropriate amount of sugar can improve the taste of the finished product, buffer the saltiness, make the meat have a special fresh taste, promote the expansion of collagen protein in the meat, make the meat soft and juicy, increase its nutritional value, and have a good effect on the quality of pickled meat. However, it is not advisable to add too much sugar, otherwise it may cause salt fermentation and meat corruption. Rinsing bacon with clean water cannot achieve the purpose of desalting bacon, so it should be soaked in salt water. It’s just that the concentration of the salt water used should be lower than the concentration of salt contained in the bacon. After rinsing several times, the salt contained in the bacon will gradually dissolve in the salt water, and finally rinse it with light salt water before cooking.