Complete recipes for dishes with porridge

Porridge is simple to make, but very popular. For example, in the hot summer, appetite is generally affected, and drinking porridge is a good choice. Moreover, for people with poor stomachs, drinking porridge frequently is helpful in regulating the stomach. If you eat some side dishes with porridge, the breakfast will become rich. Here are some popular ways to cook porridge.

Cold yuba salad

1 handful of yuba, 3 black fungus, 1 celery, 1 handful of wolfberry, 1 cilantro, 1 clove of garlic, 2 grams of vinegar, 2 grams of soy sauce, 1 teaspoon of sugar, 3 grams of salt, 2 grams of MSG, a few drops of sesame oil

1. Prepare the main ingredients; soak the dried bean curd sticks and black fungus in water; take them out and drain them after they are fully soaked.

2. Cut the fungus into small pieces, cut the bean curd into sections diagonally, blanch them in boiling water for 2 minutes, then rinse with cold water and drain; cut the celery heart into sections diagonally, soak the wolfberry until soft; cut a little coriander into sections, and chop a clove of garlic into minced pieces; add the bean curd, fungus, celery, coriander, wolfberry, coriander, and minced garlic into a bowl, add salt, sugar, MSG, vinegar, a little soy sauce and sesame oil; mix everything well and serve

Five-flavor cucumber sticks

2 cucumbers, 6 grams of dried chili peppers, 1 handful of Sichuan peppercorns, 3 grams of salt, 2 grams of sugar, 5 grams of soy sauce, 5 grams of balsamic vinegar, a little vegetable oil

1. Wash the cucumber, cut into strips, mix with salt, marinate for half an hour, and drain the water.

2. Add sugar, soy sauce and balsamic vinegar, mix well, wash and dry the peppercorns, and cut the dried chili into shreds.

3. Heat oil in a pan, fry peppercorns and dried chilies over low heat until fragrant, pour over the cucumber strips while they are still hot, and mix well when eating.

Eggplant with Garlic

4 eggplants, 1 garlic clove, 1 tablespoon vinegar, 1/2 tablespoon soy sauce, 1.5 teaspoons salt, 1/2 teaspoon chicken stock, 1/2 tablespoon sesame oil, 1 chive, 1/3 hot pepper

1. Wash the eggplant, cut it in half, and soak it in water for half an hour. This will prevent allergies and make the color and taste better.

2. Steam the eggplant in a steamer for 10 minutes, or cover the eggplant with rice while cooking.

3. Let the steamed eggplant cool down and tear it into shreds for later use.

4. Put the garlic in a mortar and use a wooden stick to crush it into garlic paste (if you don’t have one, you can use a bowl and a rolling pin instead, or you can use a knife to cut the garlic into minced garlic)

5. Mashing the garlic into garlic juice is mainly to allow the garlic juice to fully enter the shredded eggplant, making the eggplant more delicious.

6. Take a small bowl, pour the minced garlic with the juice, then add vinegar (more vinegar), soy sauce, salt, chicken essence, sesame oil, stir well and pour on the eggplant, finally sprinkle with chopped green onion and chopped chili pepper and mix well.

Peanut salad

Half a cucumber, 150g peanuts (raw), 2 cilantro, 1 clove of garlic, 1 red pepper, 1/4 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 teaspoon sugar, 2 teaspoons sesame oil, vegetable oil as needed

1. Put cold oil in the pan, put peanuts in and fry over low heat. When frying, you can turn the pan sideways to allow the oil to soak the peanuts.

2. Fry until the peanuts turn dark, then turn off the heat, remove from the heat, drain the oil, and let cool for 1 hour.

3. Mix the seasonings (salt, soy sauce, vinegar, sugar, sesame oil) in a bowl.

4. Remove the core of the cucumber and cut it into small pieces. Chop the red pepper and coriander and chop the garlic into small pieces.