A kind of cabbage millet porridge and preparation method thereof

Abstract

The invention provides a Chinese cabbage millet congee. The Chinese cabbage millet congee is characterized by being prepared from the following raw materials by weight: 150 to 180 parts of millet, 60 to 80 parts of Chinese cabbage, 5 to 8 parts of wolfberry, 3 to 5 parts of hot red pepper, 2 to 3 parts of caraway leaf, 10 to 15 parts of vinegar, 8 to 12 parts of fine salt, 12 to 16 parts of rock sugar, 8 to 12 parts of dried shrimp, 20 to 25 parts of small red date, 30 to 40 parts of chicken soup, 20 to 25 parts of pea, 10 to 15 parts of bean curd, 3 to 6 parts of edible oil, 12 to 16 parts of mulberry, 15 to 20 parts of longan, 12 to 15 parts of niblet, 4 to 5 parts of an auxiliary agent and 600 to 750 parts of water. According to the invention, Chinese cabbage and bean curd are fused in the congee; Chinese cabbage contains a plurality of vitamins, inorganic salts, cellulose and a certain amount of nutritious components like carbohydrate, proteins and fat and is cooked in boiled water to reduce damage to vitamins caused by slow heating; Chinese cabbage is sufficiently flavored in the invention, the bright yellow part of the core of Chinese cabbage is used as the raw material, and chicken soup is added in the process of cooling for flavoring, so Chinese cabbage tastes fresh, tender and delicious; cautious processing of Chinese cabbage during addition into the congee and golden fried edges of bean curd enable integrity of Chinese cabbage and bean curd to be retained in the congee; and the congee is mild and tasty, has abundant nutrients and can exert a health-preserving effect.

Description

technical field [0001] The invention relates to a preparation method of cabbage and millet porridge, and belongs to the technical field of health-preserving porridge in food. Background technique [0002] Chinese cabbage is good for the stomach, promotes body fluids, clears heat and relieves restlessness. The water content of Chinese cabbage is about 95%, and the calories are very low. A cup of cooked Chinese cabbage juice can provide almost as much calcium as a glass of milk. Therefore, people who rarely use dairy products can get more calcium by eating Chinese cabbage. Chinese cabbage is also rich in iron, potassium, and vitamin A. Chinese cabbage is rich in crude fiber. [0003] There is an old saying: a hundred vegetables are not as good as cabbage! Cabbage is cheap, high-quality and nutritious. It is the most traditional and popular dish. Although there are plenty of vegetables in winter, Chinese cabbage, the real winter ingredient, still tastes kind and delicious. ...

AI Technical Summary

Problems solved by technology

[0010] However, cabbage should not be boiled, boiled and then squeezed for cooking, which will cause a large loss of nutrients