How to make vegetable porridge

I believe everyone is very familiar with the method of making vegetable porridge. Let me summarize it for you below. I hope you like it.

How to make vegetable porridge

Vegetable porridge

Material

A bowl of leftover rice, carrots, cucumbers, ham, eggs, chopped green onions, salt, broth, sesame oil, oyster sauce

Vegetable porridge steps

1. Prepare a small bowl of leftover rice, an egg, shredded cucumber, shredded carrot, and diced ham.

2. Put water in the pot, add rice after the water boils, then add eggs, stir the eggs into egg flowers, add vegetables, ham, and then add soup stock, salt, and oyster sauce.

3. Cook for a while, not too long, because nothing needs to be cooked for a long time. Just boil for a while, and add a little sesame oil before serving.

4. I think it tastes very good, and mothers can also improve it and feed it to their children.

Tips

1. Wash the vegetables and soak them in water. Use the water used to make soup, which will taste better.

2. Frozen vegetables do not need to be thawed before cooking. They can be put directly into a boiling pot. The vegetables cooked in this way will be more delicious and the loss of vitamins will be much smaller.

3. If the wilted vegetables are soaked in cold water with 1 tablespoon of vinegar for 1 hour, they will turn green again.

4. Soak the whole cabbage in salt water to remove small insects on the leaves. Freshly picked mushrooms will taste more delicious after being soaked in salt water.

5. It is best to use a stainless steel knife to cut rapeseed, because vitamin C is most afraid of contact with iron. Before putting rapeseed into the pot, blanch it in boiling water to remove the bitterness. Cooked rapeseed cannot be left for too long, as vitamin C will be almost completely destroyed after 3 hours.

6. If the cabbage is too pickled, wash it with cold water. Hot water will wash away a lot of nutrients in the cabbage, and the cooking taste will not be good.

7. If you use vegetables to make soup, wait for the water to boil, add salt first and then the vegetables, and then simmer over low heat. This will preserve the vitamin C in the vegetables.