How to make vegetable and pork liver porridge

Ingredients for Green Vegetable and Pork Liver Porridge

80 grams of pork liver, 150 grams of Northeastern pearl rice, 1 head of green vegetable (lettuce is best), 1500 ml of water, a little shredded ginger/salt/peanut oil.

How to make vegetable and pork liver porridge

1 meter, wash and clean, and soak in clean water for 1 hour (drain the water before use).

2 Bring 1500 ml of water to a boil, add in the soaked rice and cook for 30 minutes (the rice will bloom naturally), stirring occasionally to prevent the bottom from getting sticky.

3 Do other work while the porridge is cooking. Cut the pork liver into small pieces and mix it with shredded ginger/salt/peanut oil. Cut the vegetables into shreds.

4 When the porridge has been cooked for 30 minutes, pour the mixed pork liver into it and cook for another 3-5 minutes. Add vegetables and some salt to taste.

Life Tips

Add some lean meat to make it taste better. Eating more whole grains is an important way for us to get niacin. The niacin content in corn is much higher than that in rice, but in ordinary eating methods, they can hardly be released at all. Experiments have shown that if you add some baking soda when making cornmeal steamed bread or cooking corn porridge, about half of the niacin can be released. At the same time, baking soda can also help retain vitamin B1 and vitamin B2 in corn to avoid nutritional loss.

In addition, when eating corn, you can also make a reasonable dietary combination and eat it with some foods high in niacin, such as beans, rice, wheat, etc. The niacin in these grains is mostly free, which can greatly improve the utilization rate of protein in corn.