The practice of potato lean meat Congee

Health benefits

Potatoes: promote blood circulation and remove blood stasis

Ingredients and materials

1 potato

70 grams of lean meat

Moderate amount of rice

About 7 grams of salt

4-5 drops of fresh oil

The practice of potato lean meat Congee

1. Peel potatoes, wash and set aside; Wash lean meat thoroughly and set aside for later use. (Please ignore the water on the cutting board, haha)

2. Cut the potatoes into shreds and wash them clean. Add 2 grams of salt and marinate them for later use. Then cut the lean meat into small pieces and wash away the blood. Add 3 grams of salt and mix well. Marinate for about 15 minutes and set aside. (Note that after cutting the potatoes, wash the cutting tools and cutting the cutting board, then cut the lean meat. For beginners who find it difficult to cut, they can freeze and semi harden them first before cutting. For those who find it difficult to cut shredded potatoes, they can buy tools to scrape them. As for cutting them so evenly, that's something I've practiced with my hands for N times, wow...)

3. After washing the rice in the rice cooker, add water and pour in lean meat directly. Add 4-5 drops of fresh oil, stir well, and plug in the electricity. This will not be repeated.

4. After the water boils, take out the foam, pour in potatoes, add about 2 grams of salt, stir well, cover and continue cooking

5. After the rice cooker shows insulation, it can be consumed.

Tips

Add salt appropriately, don't skip it, otherwise it won't taste good, and don't add too much because it's light.

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