Preserved egg porridge is a traditional food originating from Guangdong. It is nutritious and is seasoned with preserved eggs cut into chunks and salted pork lean meat. Nowadays, preserved egg porridge has become everyone’s favorite breakfast porridge. It can be called breakfast porridge alongside red bean, black rice porridge and pumpkin millet porridge. He is one of the three "porridge kings" in China. But now the price level is getting more and more expensive. In the past, a cup of preserved egg porridge only cost 5 yuan, and now it has grown to 20 yuan a bowl. I sincerely say that according to this development trend, I am afraid that I will not even be able to afford porridge in the future. . Since it's so expensive outside, why not make it yourself? It's safe, hygienic, and most importantly, cheap. I believe there are many people who have this idea, but many choose to give up. What's going on?

Because the steamed preserved egg porridge looks foggy and dirty, it even tastes a little bitter when you drink it. In fact, if you want to cook any delicious porridge, you need to remember one principle: cook the rice and ingredients separately. What does it mean? Don’t put the ingredients into the porridge too early. Instead, wait until the porridge is cooked to a certain level before adding the ingredients. Preserved egg porridge Food: 200 grams of rice, 2 preserved eggs, 100 grams of lean pork Condiments: oil, salt, ginger slices, sesame oil Method: 1. Wash the rice and soak it in warm water for 30 minutes. 2. Peel off the shells of the preserved egg and cut into cubes; cut the lean pork into cubes, add appropriate amount of vinegar and ginger slices, and marinate for 10 minutes. 3. Put cold water into the pot, blanch the lean pork cubes in boiling water, pick it up and rinse it with clean water. After it is dry, fry the oil in the pot and set aside.

4. Pour the rice into the pot with boiling water, bring to a boil and cook for 15-20 minutes, then cook over low heat for 30-40 minutes. During this period, stir constantly to avoid sticking to the bottom. 5. Add the diced lean pork and simmer for 5 minutes, then add the diced preserved eggs, cook for 2 minutes until red, turn off the heat, cover and simmer for 5 minutes. 6. Just drop a small amount of sesame oil, and it can be eaten when it is slightly cool and tasty. Xiaoyi’s truth: 1. It’s best not to eat preserved eggs often. When choosing preserved eggs, be sure to choose lead-free preserved eggs. 2. Lean pork can be replaced with beef and mutton. If possible, salty sausage can be used. If sausage is used, remember to reduce the dosage and do not pickle it. It also needs to be soaked in warm water in advance to wash away part of the salty taste, otherwise the porridge will be very spicy. salty. 3. The preserved eggs need to be added before serving, otherwise they will boil easily and the porridge will appear turbid, dark yellow and a bit bitter.