Ingredients: Quail, 100 grams of Japonica rice, 20 grams of red beans, 3 pieces of ginger, 10 grams of cooking wine, proper amount of salt, monosodium glutamate, pepper and sesame oil.
1. After slaughtering quail, remove its fur and viscera, chop off its feet, wash it with cold water into the pot, boil it for 3 minutes, then rinse the foam with clean water, drain the water; wash out the japonica rice; soak the red beans in warm water and wash them.
2. Set the net casserole on fire, add some water, and cook quail, ginger slices and cooking wine over low heat until quail is thoroughly cooked and removed. Then add japonica rice and red beans and cook porridge over low heat. Meanwhile, remove the cooked quail meat, cut it into small pieces, and mix it with the fragrant oil. When porridge is ripe, put quail meat, salt, monosodium glutamate and pepper into the porridge. Stir well and cook slightly, then serve in a pot.
Features: Fresh and delicious, unique taste.
1. Quail bones should be removed.
2. Red adzuki beans should be soaked for easy cooking.
Health Tips: This porridge has the functions of tonifying five Zang organs, benefiting Qi, strengthening muscles and bones, and eliminating accumulated heat. It is suitable for adjuvant treatment of chronic cough, shortness of breath, dyspepsia and anorexia. The body fat person eats, also has the slimming effect.
Recommendation for side dishes: Crab-flavored shredded radish. Reasons for collocation: White radish is rich in nutrition, it can relieve phlegm and cough, remove dryness, produce zinc, eliminate food along with qi, dispel cold and keep warm. This porridge is eaten together with crab-flavored radish shredded, which can strengthen kidney, waist and knee, nourish lung and relieve cough and asthma, and enhance the efficacy of this porridge.