Meat bone and vegetable porridge

I guess few of my friends know about meat, bone and vegetable porridge. Let’s learn about it in detail below.

Meat bone and vegetable porridge

Compared with cooking porridge slowly over low heat in a casserole, I prefer to use a pressure cooker, which is quick and convenient, and the porridge cooked out tastes good. I often cook pumpkin porridge, mung bean porridge, and red bean porridge, which are sweet porridges; for salty porridge, I like to cook beef porridge, chicken porridge, or meat and bone porridge. The porridge cooked out is very delicious and my family likes it very much. Adding some green vegetables to the cooked porridge makes it more nutritious. In fact, the best vegetable to go with bone porridge is celery, which will be more fragrant.

Meat bone and vegetable porridge recipe

Ingredients: meat bones, vegetables (celery is best), rice, ginger slices

Seasoning: salt, chicken powder, pepper

How to make meat bone and vegetable porridge

1. Clean the meat bones; wash the rice and soak it for later use; wash the vegetables and soak them in light salt water for more than 15 minutes;

2. Boil water in a pot and add the meat bones to boil to remove the blood. Wash off the blood foam, put it back into the pressure cooker, add a little water (2-3 bowls), smash a piece of ginger and a scallion knot, add more salt (making the soup saltier can make the meat bones taste better), cover the pot and valve, boil over high heat, then turn to low heat and continue for 10 minutes;

3. Put the soaked rice into a half-filled pressure cooker, add appropriate amount of water, cover the lid, bring to a boil over high heat and then simmer over low heat for 15 minutes. After the air pressure is released, open the pressure cooker, put in the shredded vegetables, bring to a boil, and add appropriate amount of salt, chicken essence and pepper.