Shanghaibanfan's Home Recipe

Shanghai porridge is a typical representation of Shanghai cuisine, with a long history. Shanghainese people take leftover rice from the previous night.and soak it in hot water one to two times. When eating, they often pair it with small pickled vegetables such as.zha cai, miso gourd, salted clam, or fermented tofu.Eating it is a delightful experience, loved by both the common people and those of wealth and status. Nowadays in Jiang-Zhe cuisine restaurants,there is also this main dish with high popularity, and it usually involves steaming some green vegetables, like leftover rice from last night or half a bowl of soup.Therefore, I decide to make it for breakfast today. to experience being a "Shanghainese" once again.

Ingredients: leftover rice, green vegetables and

stock.Steps for making Shanghai porridge:

1. Prepare the ingredients.

2. Put the rice in the inner pot of the pressure cooker,

and pour in the broth along with some additional water. Note: Porridge should be light, so do not use too much oil.

3. Cover the lid but leave it slightly open, and turn on the power source.

4. Chop the vegetables into pieces for later use.

5. After two minutes of cooking, remove the lid,

and first add the vegetable stems, stirring them around.

6. When the pot starts boiling again, add the leaves.

7. Once it boils a second time, season with salt and stir well before serving.

Notes:

Porridge should not be eaten frequently as it may not aid in digestion.Ingredients for Shanghai porridge Complementary tips: vinegar

　　should not be consumed together with green vegetables, as it greatly reduces their nutritional value.