Right now, my grandmother will eat share of the porridge either prepared by my mum or me. Well, for most of the time, it the person who cooks it is me then my grandmother and mum have already gone out for their meals. Because I wake up late.
Perhaps you want to know about the history of why "Weekly porridge" exists. Hmm, I actually I have also forgotten why is the initial reason but I did know that in the past, my mum cooks different kind of porridge, there are rainbow porridge, fish porridge, pork porridge and now involved into "Cabbage & Pork" porridge.
I supposed the weekly porridge happens during Polytechnic? Every week Sunday or Saturday or even weekdays due to some events, porridge will be cook. Normally will have a pot ready from morning till night. Here's the ingredients.
- 2 cups and a half if morning prepares, 2 cups starts from afternoon. 1 and a cup from 3pm onwards.
-One cabbage, depends on the timing, I will choose the size.
-$2 worth of mince pork, how many grams, please ask the butcher.
-water, depends on timing, 1/2 to 2/3 of the pot
-salt, seasoning, sesame oil, light soya sauce & pepper
Cooking steps:
1. Get the rice and rinse with water.Fill the pot with water and turn on the fire. Wait for it to boil.
2. Put the mince pork into the bowl and stir it with one spoon of light soya sauce and sesame oil. Put a bit of water to make it soften.
3. Slice the cabbage and tear it piece of piece. Throw away the most inner and hardest part of the vege. For harder parts, separate them from the softer pieces.
4. When the water boils, put mince meat into the pot and stir it. Make sure the rice does not stick onto the pot surface.
5. Put the hard pieces of the cabbage in and stir again.
6. Put in the soft vege as well.
7. Add in salt, seasoning, a bit of sesame oil and pepper.
8. Stir and wait for the food to cook until the colour of the vege turns lighter.
9. Turn off the fire and wait for few minutes before serving the food.
Notes:
-Vegetables is to be wash which I didn't mention in the steps.
-From my experience, before I prepare finish the vegetables, the water already boils thus stop and stir the food inside.
Well, this is how easy and convenient to cook breakfast, lunch and dinner or even supper for me. I have it once every week, because the portion is large, I don't cook it twice per week. However, when a week past, I will miss the taste of it again.
Thanks for reading!
Perhaps you want to know about the history of why "Weekly porridge" exists. Hmm, I actually I have also forgotten why is the initial reason but I did know that in the past, my mum cooks different kind of porridge, there are rainbow porridge, fish porridge, pork porridge and now involved into "Cabbage & Pork" porridge.
I supposed the weekly porridge happens during Polytechnic? Every week Sunday or Saturday or even weekdays due to some events, porridge will be cook. Normally will have a pot ready from morning till night. Here's the ingredients.
- 2 cups and a half if morning prepares, 2 cups starts from afternoon. 1 and a cup from 3pm onwards.
-One cabbage, depends on the timing, I will choose the size.
-$2 worth of mince pork, how many grams, please ask the butcher.
-water, depends on timing, 1/2 to 2/3 of the pot
-salt, seasoning, sesame oil, light soya sauce & pepper
Cooking steps:
1. Get the rice and rinse with water.Fill the pot with water and turn on the fire. Wait for it to boil.
2. Put the mince pork into the bowl and stir it with one spoon of light soya sauce and sesame oil. Put a bit of water to make it soften.
3. Slice the cabbage and tear it piece of piece. Throw away the most inner and hardest part of the vege. For harder parts, separate them from the softer pieces.
4. When the water boils, put mince meat into the pot and stir it. Make sure the rice does not stick onto the pot surface.
5. Put the hard pieces of the cabbage in and stir again.
6. Put in the soft vege as well.
7. Add in salt, seasoning, a bit of sesame oil and pepper.
8. Stir and wait for the food to cook until the colour of the vege turns lighter.
9. Turn off the fire and wait for few minutes before serving the food.
Notes:
-Vegetables is to be wash which I didn't mention in the steps.
-From my experience, before I prepare finish the vegetables, the water already boils thus stop and stir the food inside.
Well, this is how easy and convenient to cook breakfast, lunch and dinner or even supper for me. I have it once every week, because the portion is large, I don't cook it twice per week. However, when a week past, I will miss the taste of it again.
Thanks for reading!
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