Vegetable Fritters Porridge

Name: Vegetable Fritters Porridge
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Rice; 1/3 root carrot; 1/3 Broccoli; 1 You Tiao; 5 Kelp Knot; 3 pcs Cherry tomatoes; Some oil; Some salt; Some Chicken noodles

by Mingyue Dance Tsing Yi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Breakfast every day is my biggest headache. I don't know what to eat. There were some leftovers and leftovers the day before, so I mixed them together to make a pot of porridge, put the fried dough sticks, and the rice porridge absorbed the oily aroma and tasted quite fragrant.

Ingredients

1 bowl Rice
1/3 root Carrot
1/3 Broccoli
1 You Tiao
5 Kelp Knot
3 pcs Cherry Tomatoes
Some Oil
Some Salt
Some Chicken Noodles

Vegetable Fritters Porridge

1. Cut the fritters into sections, cut the cherry tomatoes in half, break the broccoli florets, cut the carrots into strips, and soak the seaweed softly.

2. Boil water in a pot, blanch broccoli, carrots, and kelp thoroughly, remove cold water and set aside.

3. Pour the leftover rice into water with a few drops of salad oil, (if you use stem rice, soak for 30 minutes, then cook, turn to low heat and cook until soft and sticky) and cook until soft and sticky.

4. Add fried dough sticks, broccoli, cherry tomatoes, carrots and kelp to boil

5. Add salt and chicken powder and mix well.

Tips:
You can also put other favorite vegetables

You tiao can be cut into small pieces

Add a few drops of salad oil when cooking the porridge, you can quickly cook until soft and sticky.