Soft Beef and Vegetable Porridge for Easy Digestion
Nourishing Beef and Vegetable Porridge
To comfort my son who has a delicate stomach, I’ve prepared this hearty and digestible beef and vegetable porridge. It’s made with carefully selected ingredients for a gentle yet flavorful meal.
Ingredients- 2 cups soaked rice (rice soaked in water for about 30 minutes)
- 180g beef (finely minced or chopped)
- 2 shiitake mushrooms
- 1/3 zucchini
- 1/2 onion
- 10 stalks of chives
- 1.4 liters (1400ml) water
Seasoning- 1/2 Tbsp soy sauce for soup
- 2 Tbsp minced garlic
- 3 Tbsp sesame oil (2 Tbsp for sautéing, 1 Tbsp for seasoning)
- 1 Tbsp fish sauce (anchovy or tuna extract)
- 2 pinches of fine salt
- A little sesame seeds (for garnish)
- 1/2 Tbsp soy sauce for soup
- 2 Tbsp minced garlic
- 3 Tbsp sesame oil (2 Tbsp for sautéing, 1 Tbsp for seasoning)
- 1 Tbsp fish sauce (anchovy or tuna extract)
- 2 pinches of fine salt
- A little sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the vegetables that will make the porridge soft and pleasant to eat. Wash the shiitake mushrooms and onion, pat them dry, and finely chop them. Remove the seeds from the zucchini and also chop it finely.
Step 2
Chop the beef into small, bite-sized pieces, or use pre-minced beef. Loosen it up well so it doesn’t clump together when sautéing.
Step 3
Wash the chives thoroughly, pat them dry, and finely chop them. Adding chives at the end will preserve their fresh aroma.
Step 4
In a bowl, combine the chopped beef with 1 Tbsp of minced garlic, 1 Tbsp of sesame oil, and 1/2 Tbsp of soy sauce for soup. Mix well and let it marinate for a bit to enhance the flavor.
Step 5
Now, let’s start cooking the porridge. Heat 2 Tbsp of sesame oil in a pot over medium-low heat. Add the chopped onion and shiitake mushrooms and sauté until fragrant. The onion will become translucent and release a wonderful aroma.
Step 6
Once the onions and mushrooms are softened, add the marinated beef. Stir and break apart any clumps, cooking until the beef is fully browned. It’s important to cook the beef thoroughly until all pinkness is gone.
Step 7
When the beef is cooked, add the chopped zucchini and the pre-soaked rice to the pot. Stir-fry everything together until the rice grains become slightly translucent. This step adds a nutty flavor to the porridge. Season with 2 pinches of fine salt at this stage.
Step 8
Pour in 700ml of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer until the rice begins to break down and the liquid reduces to a saucy consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Step 9
When the liquid has reduced, add another 300ml of water. Stir well with a spatula, scraping the bottom of the pot to ensure nothing sticks, and continue to cook. As the porridge thickens, add another 200ml of water, and then the final 200ml, cooking until you reach your desired consistency. Stir in 1 Tbsp of fish sauce for added umami. Adjust the seasoning with salt if needed. (Total water added: 1.4 liters)
Step 10
As the porridge nears completion and reaches a thick consistency, add the chopped chives and simmer for another moment. Don’t overcook the chives; a brief simmer will keep them vibrant and aromatic.
Step 11
Ladle the perfectly cooked beef and vegetable porridge into a serving bowl. Garnish with a sprinkle of sesame seeds for a delightful finish. This porridge is a perfect, comforting, and nourishing meal for when you’re feeling unwell or have a delicate appetite!
