How to make minced meat and vegetable porridge

Minced meat and vegetable porridge is a very nutritious dish. Let me give you some detailed information about this porridge. I hope you like it.

Minced Meat and Vegetable Porridge

The porridge is thick and sticky, the minced meat is fragrant, and the saltiness is just right, making it suitable for 10-month-old babies.

Ingredients for minced meat and vegetable porridge

Main ingredients: 250 grams of rice or millet, 150 grams of minced meat, and 200 grams of green vegetables.

Ingredients: 50 grams of vegetable oil, 25 grams of soy sauce, 10 grams of refined salt, a little chopped green onion and ginger, and 2.5 kilograms of water.

How to make minced meat and vegetable porridge

1) Wash the rice, put it into a pot, add water, bring to a boil over high heat, then simmer until cooked through and make porridge.

2) Chop the green leafy vegetables, then pour oil into the pot, add the minced meat and stir-fry, stir-fry the chopped green onion, ginger and soy sauce, add the green vegetables and stir-fry for a few times, put them into the rice porridge, add salt to taste, and cook together.

Key points: Do not add alkali when cooking porridge, so as not to destroy the nutrition. Cook the porridge until it is thick and sticky. Stir-fry the minced meat and cook it with the porridge.

Porridge is a nutritious and healthy food. It takes a lot of time to cook it slowly at room temperature. The elderly say that cooking porridge in a pressure cooker will lose nutrients. Which cooking method has higher nutritional value and retains more health-promoting ingredients?

There are three major differences between high-pressure cooking and normal-pressure cooking: First, the temperature is high. As the pressure increases, the boiling point increases accordingly, to approximately 108-120°C; second, due to the high pressure, the cooking speed is fast and the cooking time is shortened by 2/3; third, it is airtight. After exhausting, it is no longer in contact with the outside air and is in a certain vacuum state.

These three characteristics give high-pressure cooking certain advantages in preserving nutrients.

Let's look at food again. There are many kinds of nutrients in food, and their "tempers" are different. The minerals, dietary fiber and protein mainly contained in grains and beans used to cook porridge are not afraid of cooking. The loss of antioxidant components such as B vitamins and flavonoids increases due to the increase in temperature, but at the same time it decreases due to the shortening of cooking time, so the overall loss is similar. If we also take into account that the pressure cooker has less exposure to oxygen and less oxidation in a closed state, it is very beneficial for retaining antioxidant components.

If you want to get more of the disease prevention and fitness benefits of multi-grain porridge, it is best to cook it in a pressure cooker. It is convenient and delicious; it does not increase the loss of nutrients and can better retain antioxidant ingredients. Currently, there are electric pressure cookers. Add various ingredients and water, press a button, and you can wash and cut vegetables. When the dishes are served, a pot of fragrant multi-grain porridge is also ready. Dinner life will become more comfortable and healthier.