How to make yuba pork porridge

Do you know how to make yuba pork porridge? If you don't know, please read the following introduction and it will be very clear.

How to make yuba pork porridge

Cuisine and efficacy: Fine staple food recipes for replenishing qi and blood, recipes for replenishing deficiency and nourishing the body, recipes for anemia

The taste of yuba pork porridge

Salty and fresh taste process: boiling

Ingredients for yuba pork porridge:

Main ingredients: 100g japonica rice, 300g pig blood

Accessories: 15g dried scallops, 50g yuba

Seasoning: 2g salt, 5g green onion, 2g pepper

The steps of making yuba pork porridge

Teach you how to make yuba pork porridge, how to make yuba pork porridge delicious

1. Wash the japonica rice, drain the water, add a little salt and marinate;

2. Wash and chop yuba and scallops separately;

3. Cut the pig blood into long strips and soak them in water; wash and chop the green onions;

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

5. Add in bean curd sheets and scallops, then simmer over low heat;

6. After cooking for about half an hour, add the pig blood strips;

7. When the pot boils again, add chopped green onion and pepper to season, then serve.

Tips - Food Incompatibility

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."

Pig blood: Pig blood should not be eaten with soybeans, otherwise it will cause indigestion; it should not be eaten with kelp, as it will cause constipation.