How to make lily, pork and tofu porridge

I believe everyone has a certain understanding of the method and steps of Lily, Pork and Tofu Congee. Let me give you a detailed introduction below.

Lily Bulbs, Pork and Tofu Porridge

Lily, pork and tofu porridge is a type of porridge/rice porridge. The main ingredients are rice, lily and pork. It tastes sweet and is cooked. It is intermediate in difficulty. If you make it according to this recipe, you are welcome to express your opinion on it. Whether it is a success or a temporary failure, you are welcome to post photos of your results and share your experience.

Ingredients for Lily and Pork Tofu Porridge

Rice, 150 grams, lean pork, 300 grams, mung beans, 40 grams, red beans, 40 grams, dried lily, 40 grams, ginger, a little.

Cooking oil, 5 grams, cooking wine, 3 teaspoons, pepper, a little, fine salt, 1 teaspoon.

Features: salty, fresh, slightly sweet, delicious and palatable.

How to make Lily, Pork and Tofu Porridge

1. Wash the rice and mix it with a small amount of oil; wash and cut the ginger into shreds;

2. Wash the mung beans, red beans and dried lilies separately and soak them in water until soft; slice the lean pork, add shredded ginger and cooking wine and cook for 40 minutes, then remove;

3. Put rice into the porridge pot, add water, red beans, mung beans, lily, and lean meat slices, bring to a boil, then turn to medium heat and cook for about 30 minutes;

4. Season with salt and pepper and serve.

Tips: Do not boil lily for too long, otherwise the taste will be bad.

Nutritional value: Rice - also known as rice. Rice is made from the husk of rice seeds. The amino acid composition of rice is relatively complete, and the protein is mainly rice protein, which is easy to digest and absorb.

Lily - Also known as Chongmai, Zhongting, Moro, Chongxiang, Qiangqu, Master Garlic, Garlic Brain Potato, Dry Lily. 1. Lily scale leaves are oblong, with a pointed top and a wide base.

Pork - Pork is the main meat food in China. It is one of the most important animal foods on people's tables. Because pork fiber is relatively soft, with less connective tissue and muscle group.