Nourishing Stomach Congee——squid Pork Ribs Congee
1.
Soak the dried squid in cold water in advance.
2.
Remove the cartilage from the soaked squid, as shown in the picture; then wash the squid. (Dried squid is not easy to take out before soaking)
3.
This time the squid does not need a knife, just cut the squid into three big slices, and then cut into small strips (the squid will be crispy and fragrant); wash and chop parsley; prepare the right amount of fragrant tofu grain.
4.
Wash the ribs, blanch them in boiling water, drain and remove.
5.
Take an appropriate amount of japonica rice (rice) and wash.
6.
Put the blanched ribs in, add appropriate amount of water and ginger.
7.
Cover the pressure cooker and cook on high heat. When you hear the sound of shhhhhhh, change to low heat and cook for about 8 minutes to turn off the heat. (This kind of ribs is very crispy)
8.
Heat the pan with oil, put the squid in and saute quickly until the squid rolls.
9.
Add some refined salt and quickly fry it for later use. This kind of squid tastes more crispy and fragrant. (This process actually only takes a few seconds. The squid can't explode for too long. You can turn off the fire when it is rolled up, otherwise it will be too old and hard)
10.
When the gas in the pressure cooker is gone, you can open the lid, add an appropriate amount of refined salt and stir well. (If you want to open it quickly, you can cover it repeatedly with a wet towel)
11.
Turn on the fire, bring the porridge to a boil, then put the sauteed squid in and cook. (Do not cook for too long, otherwise the squid will become hard after being cooked, which will affect the taste)
12.
Then add the fragrant tofu cubes and stir well. (The fragrant tofu cubes should not be cooked for too long, so as not to be too soft and affect the taste)
13.
Add appropriate amount of ground pepper and stir well.
14.
Add appropriate amount of parsley, chicken essence, and winter vegetables to boil and then turn off the heat. (Do not cook winter vegetables for too long, so as not to become sour and affect the taste)
15.
The taste of this porridge is very delicious. The fragrant tofu is crispy and delicious, combined with the savory taste of dried squid, and the scent of the meat from the ribs. The three flavors are dissolved in one, it is really delicious! Is there a feeling of coveting? Haha~ My heart is not as good as action, so move my chopsticks quickly!
16.
【Nutrition Value】:
Japonica rice: Japonica rice can improve human immune function and promote blood circulation, thereby reducing the chance of high blood pressure; Japonica rice can prevent diabetes, beriberi, age spots and constipation; the crude fiber molecules in the bran layer of Japonica rice can help gastrointestinal peristalsis and prevent gastrointestinal diseases. , Constipation, hemorrhoids and other curative effects are very good.
Squid: It is rich in calcium, phosphorus, and iron, which is good for bone development and hematopoiesis, and can effectively treat anemia. In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood. Relieve fatigue, restore vision, and improve liver function; the peptides and selenium contained have antiviral and anti-radiation effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin and stomach, nourishing deficiency and moisturizing skin.
17.
Fragrant tofu grains: rich in protein, and tofu protein is a complete protein. It not only contains eight kinds of amino acids necessary for the human body, but also the proportion is close to human body needs, with high nutritional value; tofu contains phytoestrogens, which can protect vascular endothelial cells from being damaged. Oxidative damage, regular food can reduce the damage of the vascular system, prevent the occurrence of osteoporosis, breast cancer and prostate cancer, and is the protector of menopausal women; rich soybean lecithin is beneficial to the development and growth of nerves, blood vessels, and brain; soy protein can It lowers blood lipids just right, protects blood vessel cells, and prevents cardiovascular diseases; in addition, tofu is also very good for post-ill care, weight loss, and delicate skin.
18.
Ribs: In addition to protein, fat, vitamins, it also contains a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for children and the elderly. Ribs have high nutritional value, and have the effects of nourishing yin and strengthening yang, nourishing essence and blood.
Tips:
[Warm tips from Jingchu]:
1. The fragrant tofu cubes and winter vegetables have a salty fragrance, so when you add refined salt, do not put too much, so as to avoid the more salty and salty the porridge becomes;
2. Cooking tofu with spinach and chives will generate calcium oxalate, which is not easily absorbed by the human body, and is easy to form stones, which is not good for health;
3. When drinking porridge, it is advisable to eat warm and hot, do not drink cold porridge, it is both delicious and healthy;
4. Squid contains a lot of cholesterol, so patients with cardiovascular and liver diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis, etc. should be cautious in eating; squid is a hair, and people who suffer from eczema, urticaria and other diseases should not eat it;
5. Dried squid is top-grade with dry body, firm body, thick flesh, bright light pink color, and slightly white frost on the body surface.
6. If you don’t have fragrant tofu, you can use dried bean curd instead, which is the kind of deep-fried dried bean curd, if you don’t leave it, it’s best to have dried bean curd.
Note: The ancients said: "Eating ginger in the morning is better than eating ginseng soup; eating ginger at night is equivalent to eating arsenic"
