How to make Jiao Lei porridge

Traditional Chinese medicine emphasizes that food therapy is worse than medicine therapy. All medicines are poisonous to some extent. Even the medicines with the lowest side effects still have certain harm to the body. Diet therapy is to use food to exert its nourishing effect. We usually use porridge and soup to supplement our diet. Cooking porridge is a more convenient and longer-lasting method for us. Jiaolei porridge is a snack in Guangdong, made with Jiaolei, red dates and scallops as the main ingredients.

Banana bud porridge is a traditional snack in Zhongshan City, Guangdong. .Remove the outer shell of the banana bud and use only the middle part. Cut the banana buds into shreds, soak them in salt water for a while, and then squeeze out the water to remove the astringency. Add rice and cook porridge. After boiling, add shredded banana lace and red dates, scallops, and hair algae and bring to a boil. Simmer until the porridge is soft and mushy. Add some salt and chicken essence to taste.

Banana buds have the effect of removing oil and losing weight. They contain a lot of protein, vitamins and rich fiber. They have the therapeutic effects of removing dampness and toxins, treating constipation, sobering up and beautifying. Banana bud porridge is an authentic home-cooked porridge here.

Banana bud porridge is a traditional snack in Zhongshan City, Guangdong. .Remove the outer shell of the banana bud and use only the middle part. Cut the banana buds into shreds, soak them in salt water for a while, and then squeeze out the water to remove the astringency. Add rice and cook porridge. After boiling, add shredded banana lace and red dates, scallops, and hair algae and bring to a boil. Simmer until the porridge is soft and mushy. Add some salt and chicken essence to taste.

2 banana buds, some red dates, some scallops, some hair algae, some shredded ginger

practice

1. Remove the outer shell of the banana bud and use only the middle part.

2. Cut the banana buds into shreds, soak them in salt water for a while, and then squeeze out the water to remove the astringency.

3. Add rice and cook porridge. After boiling, add shredded banana and red dates, scallops, and hair algae and bring to a boil. Simmer until the porridge is soft and mushy. Add some salt and chicken essence to taste.

practice

1. Cook some porridge first

2. When the porridge is almost done, throw the whole chicken into the porridge.

3. While the chicken is still boiling, start preparing the banana buds.

a. First wash the banana buds, then cut them into small pieces or strips (depending on your personal preference). I personally prefer to cut them into smaller pieces!!

b. Soak the sliced ​​banana buds in salt water (to prevent them from turning black) for about 30 seconds. Repeat this process twice to remove the bitter taste of the banana buds.

4. After processing the banana buds, the chicken shanks that are added to the porridge should be almost cooked! We use chopsticks to pick up the chicken shanks, put them on a plate, remove the bones, and tear the chicken into pieces with our hands.

5. Drain the processed banana shreds and throw them into the pot of white porridge. Then boil over medium heat for 5 minutes (stir a few times during the process to prevent the porridge from sticking to the bottom of the pot).

6. Finally, add the shredded chicken into the banana bud porridge and boil for 2 minutes. Add appropriate amount of seasoning (oil, sugar, salt).