Seaweed and lean meat porridge

How much do you know about seaweed and lean meat porridge? Let me tell you how to make it.

Taste: salty

Process: Cooking

Ingredients for seaweed and lean meat porridge

Ingredients: 100g japonica rice

Accessories: 20g seaweed (dry), 50g pork (lean)

Seasoning: 2 grams of salt

How to make seaweed and lean meat porridge

1. Wash the seaweed and soak it in cold water to remove the fishy smell;

2. Chop the pork into small pieces and set aside;

3. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;

4. Add about 1000 ml of cold water to the pot, put the rice in, and boil it over high heat;

5. Stir a few times, then add seaweed and minced pork, and simmer over low heat until the porridge is ready;

6. Add salt to adjust the taste, then continue to cook until the porridge is done, then serve.

Tips

Japonica rice: Tang Dynasty Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."