First, the practice of dried scallop preserved egg porridge
Materials of preserved egg porridge
One cup of rice, scallop 8- 10, oil 400g, ginger and pork, cooking wine, sesame oil, soy sauce, pepper, onion and salt.
The practice of preserved egg porridge
1. Soak scallops in hot water for a while, wash them, add a little salt and oil for half an hour, wash pork slices, add a little oil, sesame oil, soy sauce, pepper and cooking wine for half an hour, break preserved eggs, wash onions and chop them.
2. Add appropriate amount of water to ginger and scallops, bring to a boil over high fire, add salted rice and continue to cook over high fire until slightly explosive.
3. Add pork and continue to cook for 20-30 minutes, then add preserved eggs and cook for about 10 minutes (keep medium heat).
4. Turn down the fire and add some salt to taste. Finally, sprinkle with chopped green onion and sesame oil and mix well.
Second, the practice of salted and lean preserved egg porridge
Materials of preserved egg porridge
Half a bowl of rice, 50g lean meat, 1 preserved egg, 3 slices of ginger, oil and salt.
The practice of preserved egg porridge
1. After about half a bowl of rice is washed, add half a tablespoon of oil and half a teaspoon of salt and mix well (I use salted lean meat, if you use fresh lean meat, you can put 1 tablespoon of salt in salted rice) and marinate for at least half an hour. Oil will volatilize in the process of cooking porridge, making rice tender and rotten, so it is not greasy.
2. Marinate lean meat into bacon in advance: after the lean meat is shredded, marinate it with 1 tablespoon salt and 1 tablespoon oil for at least one night.
3. After the water is boiled, add salty rice and bacon. After the fire is boiled, turn to low heat and cook a pot of soft porridge at 1 hour. It's winter now, so there's no need to put the refrigerator. If it is summer, you can wait until the porridge is cold before putting it in the refrigerator.
4. The next morning, chop the preserved eggs, cook the bacon porridge cooked last night again, add the broken preserved eggs, cook for half an hour, sprinkle with chopped green onion, and you can eat the salty and thin preserved egg porridge.
The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. Put a small porcelain spoon at the bottom of the pot and cook it with porridge. When the water is boiling, the spoon is also driven, which can prevent the porridge from sticking to the bottom and help the porridge soften faster.
Third, the practice of spinach preserved egg porridge
Materials of preserved egg porridge
Chicken essence, salt, preserved eggs, spinach, rice, sesame oil.
The practice of preserved egg porridge
1. The ratio of rice to water is 1: 3. Cease fire after the pressure cooker boils 10 minute.
2. Slightly cool, open the lid and put the prepared spinach and preserved eggs into the pot to continue cooking. 5 minutes, add salt, chicken essence and sesame oil.
Fourth, the practice of preserved egg and bitter melon porridge
Materials of preserved egg porridge
Rice, preserved eggs, bitter gourd, medlar, crystal sugar
The practice of preserved egg porridge
1. Wash the rice and soak it in water for half an hour.
2. Preserved eggs are shelled and diced, and bitter gourd is peeled, seeded, diced and blanched for use.
Let the rice boil with water and fire, and then cook for 20 minutes with low fire.
4. Finally, add preserved egg diced, bitter gourd diced, crystal sugar and medlar, stir well and cook on low heat for 3 minutes.
skill
1. Soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantage of this is that it saves time when cooking, and it also rotates in the same direction when stirring. The porridge cooked is crispy and delicious.
Cooking porridge with boiling water can save more time than cooking porridge with cold water.
3. Boil with high fire first, then simmer for 30 minutes (the time depends on the amount of porridge).
4. Dropping a little salad oil about 10 minutes after the porridge is changed to a small fire will not only make the porridge bright and smooth.
5. Cook the bottom materials separately, so that the cooked porridge is tender and not turbid, and the cooked food has no peculiar smell.