April 16, 2021

4 dishes of “anti-greasy” porridge on Tet holiday


Shrimp porridge, oyster porridge, beef porridge, pork rib porridge are both delicious, easy to digest, with enough nutrients to effectively “fight off” in Tet holiday.

Tet comes, the tray is filled with fatty meat dishes, banh chung, sausage, jam cake … in addition, the way of life also changes, affecting the health of the family. Therefore, porridge dishes are a wise choice in the menu, especially good for children, the elderly and pregnant women.

1. Shrimp porridge

a) Raw materials

– 150 – 250 grams of fresh shrimp

– 1 cup (small bowl) of non-glutinous rice

1/4 cup (small bowl) sticky rice

– 2-3 dried, sliced ​​onions

– 1 ginger branch, washed, cut fibers

– Scallion, coriander washed, chopped

– Onions (if you like)

– Spices: Fish sauce, salt, cooking oil, seasoning seeds from vegetables, pepper.

b) How to do it

– The rice portion

+ Sticky rice, lightly roasted non-glutinous rice for fragrant. Then, rinse, let the rice soak in water for at least 30 minutes to hydrate to soften, take out.

+ Put the rice in the pot with the same amount of cold water in the pot, turn on the stove (remember not to stir, do not disturb the bottom of the pot easily).

+ When boiling, lower the heat to boil until the porridge is well done.

– Shrimp part: Have 2 way

+ Option 1:

* Clean shrimp, remove black thread from back, boil with a little onion, ginger, a little flour / salt.

* When the shrimp are cooked, take out the shrimp, peel the meat, marinate it with salt and sauté it fragrant. For the broth to boil the shrimp, put it in the porridge for sweet.

* When the porridge is cooked, add the fried shrimp to the island evenly. Tasting fish sauce, salt, and seasoning seeds to taste. Sprinkle with scallions, cilantro, and scallions is done.

+ Method 2:

* Preliminary processed shrimp, peeled, chopped and slightly marinated with fish sauce, salt, seasoning seeds, pepper. Non-fragrant onion, let shrimp stir fry, turn off the heat, draw out to separate.

* When the porridge is simmered, add the shrimp to the island evenly. Seasoning accordingly.

* When eating, take the porridge into a bowl, add scallions, coriander, ginger fiber and enjoy it hot!

2. Oyster porridge

4 frugal porridge dishes to fight against the day of Tet - 2

a) Raw materials

– 350 – 400 grams of fresh small oyster meat. This is a soft, sweet and nutritious white meat oyster.

– 1 cup (small bowl) of non-glutinous rice

1/4 cup sticky rice

– 2-3 purple onions, sliced

– Scallions, washed, chopped

– Onions (if you like)

– Spices: Fish sauce, salt, cooking oil, vegetables seasoning, pepper, paprika.

b) How to do it

– Porridge: Rice is non-glutinous, glutinous rice is washed and drained. Then, put the rice in the pot and boil it with water. When boiling, simmer, simmer until the rice blooms like petals.

– How to make oysters:

+ Wash oysters with diluted salt water, take out, drain.

+ Non-aromatic purple onion, stir-fry oysters, add fish sauce, salt, seasoning seeds to taste. Note: As long as the oysters are hardened, do not fry for too long / overcooked, the oysters are watery, and when eaten, they are chewy, not delicious.

+ After the porridge is done, add the stir-fried oysters to the island evenly. Tasting family-friendly spices.

+ Present and enjoy: Ladle porridge into a bowl, add chopped green onions, scent scallions, sprinkle with pepper, paprika and enjoy hot.

3. Beef congee

4 frugal porridge dishes to fight against the day of Tet - 4

a) Raw materials

200 – 250 grams of beef fillet

– 600 – 700 grams of cuttings for the broth (optional if you have time and let the porridge taste sweeter). Should choose cuttings because the stew will give clear water, bar and natural sweetness. If you like porridge that has a fatty taste, it has a lot of marrow, then choose the tube bone.

– 2/3 cup (small bowl) of non-glutinous rice

1/4 cup sticky rice

– 2-3 garlic cloves, chopped

– 1 ginger branch, washed, cut fibers

– Scallions, washed, chopped

– Spices: Fish sauce, salt, cooking oil, seasoning seeds, pepper.

b) How to do it

– Porridge:

+ Clean non-glutinous rice, glutinous rice, soak in water for 30 minutes to soften the rice.

+ Pig cuttings: Wash with water to wash rice, blanch with boiling water and then rinse twice to remove impurities. Put the bones in the pot of low heat, open the pot, add a little salt and onion to flavor, occasionally skimming the water. After 2 hours, remove the bones, onions, filter the broth.

+ Put the rice soaked in a pot of bone broth. When boiling, lower the heat to reduce, slightly swing, simmer until the porridge is ripe, comparing is achieved.

– Fry the beef: Made when the porridge is done

+ Beef ribbed, chopped, marinated a little fish sauce, pepper, seasoning seeds and cooking oil to soften.

+ Non-aromatic garlic, stir-fry beef over high heat, when cooked, turn off the heat. Note: Do not cook for long, the beef will be chewy and lose its natural sweetness.

+ Pour the beef into the porridge pot is cooked. Tasting the spices accordingly.

+ Present and enjoy: Ladle porridge into a bowl, add chopped green onions, sprinkle a little pepper, sliced ​​ginger and enjoy hot.

4. Young rib congee

4 frugal porridge dishes to fight against the day of Tet - 6

a) Raw materials

– 400 grams of baby ribs, add cartilage ribs (if desired)

– 600 grams of cuttings for making broth.

– 1 cup of non-glutinous rice

1/4 cup sticky rice

– Other ingredients to eat: Crispy waffle, pork belly, dried onion, shallot, onion, scallion.

– Spices: Fish sauce, salt, seasoning seeds, cooking oil, pepper.

b) How to do it

– Glutinous rice and non-glutinous rice are washed, soaked in water for 2.5-3 hours and then crushed.

– Young ribs, cuttings washed with water to wash rice, put in a pot of boiling water, washed to remove impurities, deodorized. After that, put the cuttings in the pot with water, add a little salt, onions and simmer, filter the broth to the clear bone.

– Put the broth (filtered), young ribs and sticky rice in the pot, turn on the stove to boil. When boiling, lower the heat, simmer until the porridge is cooked and compare. Depending on your preference, you can cook thick or thin. Tasting the appropriate seasoning.

– Present and enjoy: When the porridge is ripe, draw it into a bowl, add chopped green onions, dried onion, pour cotton, sprinkle a little pepper and serve with crunchy crust.

Bui Thuy

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