Dried Vegetables Pork Ribs Congee

Dried Vegetables Pork Ribs Congee

by Jackey cat

4.7 (1)
Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The cat ate too much chili some time ago. It’s good now. It’s fast. Now it’s getting hot. LG said yesterday that we saw dried cabbage at home. Or we should cook some porridge. That’s right. Although the dried cabbage is not dried much, it is very well eaten. It is also a kind of special health-preserving porridge in Guangdong folks. It is a famous fire-gathering porridge in Guangdong. The so-called fire-gathering is the next thing. The meaning of fire, clearing inflammation, and removing heat, is dried with cabbage, and cooked with rice to make porridge, which is beneficial to the pharynx, promotes the production of fluids, and reduces the fire.

Ingredients

Dried Vegetables Pork Ribs Congee

1. Dried vegetables and tangerine peels are soaked in water until soft

Dried Vegetables Pork Ribs Congee recipe

2. Soak the rice in clean water after washing

Dried Vegetables Pork Ribs Congee recipe

3. Pork ribs blanched and set aside

Dried Vegetables Pork Ribs Congee recipe

4. Put the soaked rice into the pot and add the right amount of water

Dried Vegetables Pork Ribs Congee recipe

5. Dried vegetables and tangerine peel are also put in

Dried Vegetables Pork Ribs Congee recipe

6. Turn on the fire, then you can put the lid on

Dried Vegetables Pork Ribs Congee recipe

7. When the pot boils, turn to medium heat and open the lid to cook

Dried Vegetables Pork Ribs Congee recipe

8. When the porridge has been boiled for about 30 minutes, it is a bit soft, add the ribs and continue to boil for 30 minutes

Dried Vegetables Pork Ribs Congee recipe

9. The rice in the pot has fully bloomed, and the porridge is fragrant. You can add salt to taste

Dried Vegetables Pork Ribs Congee recipe

10. Throw away the tangerine peel before eating, you can eat it now and enjoy it beautifully

Dried Vegetables Pork Ribs Congee recipe

Tips:

Cantonese people pay attention to open fire porridge. The so-called "open fire" refers to boiling over a strong fire and then changing it to a low heat for several hours, until the color is milky white and the rice is broken.

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