Chicken liver, fungus and oatmeal porridge
1. Porridge should be thin rather than dry. It tastes bad if it is too thick. It is a principle for people like me who don't like to remember weight to cook porridge.2. Add chicken liver to the porridge after cooking. The color of the porridge will look better and will not be so mixed.3. I like to eat oats that are a bit chewy. If you like the rotten kind, put oats early. You don't need to wait for the rice to bloom. You can put them a little earlier.4. If you can put some glutinous rice, the porridge will be more viscous. My family just doesn't have it. I usually put porridge.
Step 1 . After washing the rice, put it into the casserole and add a proper amount of boiling water.
Step 2 . Cover and cook slowly.
Step 3 . Wash the oats.
Step 4 . Wash the fungus and cut it into small pieces.
Step 5 . Wash the chicken liver and put it into a basin. Pour in boiling water and add some spring onion and ginger.
Step 6 . Pour some more wine to remove the smell.
Step 7 . Cover and cook the chicken liver.
Step 8 . Remove and cut into small pieces.
Step 9 . When the rice is boiled until flowering, add oats and fungus.
Step 10 . Cover and continue to cook over low heat.
Step 11 . When the oats also bloom and the porridge becomes thick, add the chicken liver pieces and boil them again.
Step 12 . Put some salt and chicken essence to taste, and sprinkle some scallions when eating.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
