<h1 class= "pgc-h-center-line" > milky silky abalone chicken porridge with a share of oatmeal</h1>
It is said that eating oats is good for the body, but the real oats are not necessarily acceptable to its roughness. Usually we think that most of the delicious oats are finely processed oatmeal, not natural. A certain brand can be brewed to drink freely, which sounds good and convenient, but these are not the same as the experts suggest that we eat.
Oats are a seed, a little longer than rice, belongs to the slender type, simply so steamed to eat, I believe it will be rejected by most people, and the other is to flatten the oats for sale, which is thinner than simple oats, and it is better to let everyone accept. This simple processing, no fine grinding, the oat fiber and nutrient damage is also small, to achieve "delicious and delicious" also have to use some brains.
Milk oats drink, drink a little milk aroma, the color is also white like milk, secretly tell you, boiled oats without milk, can also be as silky as milk, you believe? It has been cooked, and it is immediately known.
Porridge, usually refers to rice to boil into porridge, today coarse and fine grains with boiled oatmeal porridge, fragrant and smooth.
The staple food alone is not exciting enough, put a chicken porridge, fresh enough! Look at the fresh abalone probing the brain, how can you let go, all into the porridge, the effect of fish and sheep, leverage.
Oatmeal porridge added whole chicken, even MSG and chicken essence can flash a side to cool off, there is a real "chicken essence" who can compete for "fresh" The chicken boiled out of the whole chicken is not easy to change firewood, drink porridge, dismantle a chicken leg to taste, not oily and not greasy. Fresh fresh abalone, can not appear too early, otherwise the umami taste is all sucked away by oatmeal porridge, the climax of the good play is the finale, fresh abalone is very easy to cook, porridge to roll, beautiful diamond pattern, mouth-watering, the appearance of chicken porridge around, every bite of abalone meat, are so delicious. After eating, the mouth will still leave the fresh aroma of abalone and chicken, and the porridge will be swept away, leaving not a drop.
< h1 class= "pgc-h-center-line" > abalone chicken oatmeal</h1> porridge
〈Material Purchase〉
1 chicken, fresh abalone, oats, rice, ginger, green onion
*Chicken can also be replaced with pipa legs.
*Oats should be selected as much as possible with tableted oats instead of ready-to-eat oats to retain fiber and nutrients.
〈Specific Method〉
Rinse the oats with the rice and soak for 30 minutes. (The kind of pressed oats we use are similar to rice, and must be fully cleaned to remove impurities)
Three yellow chickens clean up.
Pour the green onion ginger wine into a pot of water, boil the water under the three yellow chicken blanched water. The skin of the chicken is swollen and a little smooth to be fished out for a shower.
Boiling porridge with cast iron deep pot is the most suitable, under the wide water, (not suitable for adding cold water in the middle) water open into the oats and rice, boil again, put the three yellow chickens together to boil the porridge.
After the three yellow chickens are added, bring to a boil over low heat and simmer for 20 minutes, then turn off the heat and simmer for 15 minutes. After opening it to view, oats and rice have been "you have me, I have you"
At this time, it is the turn to process the abalone, brush the inside and out, and pry open the shell column with a knife.
Remove the internal organs, mouth, teeth.
Use a knife to open the bow left and right on the abalone, cut into a diamond-shaped check, the depth is 1/3 of the thickness of the abalone, cut it, and once it is cooked, it will become old and woody.
Chicken porridge is fired again, (be careful not to paste the bottom, porridge is thicker at this time, the light can not see the bit, it is really "paste") porridge does not need to be opened, the medium temperature can be put into the processed abalone, slowly stirred, a little warm mode, about 3 to 5 minutes, the pattern on the surface of the abalone blooms, it tells us, cooked, quickly turn off the fire, the thermal conductivity of the cast iron pot is very good, do not overcook yo.
*Personally, I think the whole abalone is more delicious, if it is not enough to distribute, cook and then cut in half, rather than cutting and then cooking.
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