How to make wolfberry spinach lean meat porridge

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn to make wolfberry spinach lean meat porridge with me

1.1 Wash the spinach, cut it into long pieces and put it into boiling water for a while. Add a little alkaline noodles in the water and blanch it until the color of the spinach turns dark green. Then take it out, squeeze out the water and cut it into small pieces about 0.5 cm long.

2.2 Cut the lean pork into slightly thinner shreds, add a little salt, cooking wine, and tender meat powder, mix well, and marinate for about ten minutes; boil some water, put the shredded pork into the water and blanch until the color turns white, skim off the foam, remove the shredded pork, and pour out the water.

3. Wash the wolfberries and soak them in clean water for about ten minutes; put the leftover rice into the pressure cooker with clean water, and the water level should be about 2 cm higher than the rice.

4. Bring to a boil over high heat, add shredded pork and wolfberries, skim off the foam, and add two drops of oil. The porridge cooked in this way will be more fragrant and smooth, and it won’t splash all over the pot lid. Cover the pot with a lid and close the valve. When the valve beeps, turn to medium heat and cook for 1 minute before turning off the heat.

5. Wait for a few minutes, remove the valve, open the lid, add the blanched spinach, appropriate amount of salt and chicken essence, stir well and serve.

After carefully reading the steps of the method for making wolfberry, spinach and lean meat porridge, you must have already had your own understanding and mastery. To make a dish, you need not only the method but also your patience. So, start taking action from now on.