1, which foods are similar to preserved eggs?
(1) Tortoise: It is one of them. Turtles, commonly known as water fish, turtles and regiments, belong to egg-laying reptiles and are amphibious. Turtle can't eat with preserved eggs, because preserved eggs contain a lot of lead, which will affect the original nutritional value of turtle and make it lose a lot of nutritional value. Therefore, we should pay special attention not to eat preserved eggs and turtles at the same time in our daily life.
(2) Plum: We have all eaten it. Summer is the season when plums are on the market in large quantities. Now we habitually eat a little fruit before eating. There may be plums in the fruit before eating. Therefore, Bian Xiao suggested that if there are preserved eggs and plums on your table, I suggest you take one and save the other for the next meal, which is good for your health. Plums are mainly eaten fresh, and lead-free preserved eggs will conflict with the nutrients in plums, which will cause physical discomfort if eaten at the same time. Preserved eggs cannot be eaten with anything, including plums. Common sense of diet
(3) Brown sugar: We know that brown sugar is a good helper for me to cook some dishes. Drinking ginger and brown sugar tea can also cure dysmenorrhea. If you like to drink brown sugar water, then I suggest you eat preserved eggs as little as possible, because preserved eggs can't be eaten with brown sugar, so be sure to pay attention to whether there is any food in this meal that can't be eaten with preserved eggs before eating preserved eggs. If not, you can eat boldly. If there is, you should pay attention.
2. How to make preserved egg lean porridge?
Preserved egg lean meat porridge is a traditional dish of Han nationality, which belongs to Huaiyang cuisine and is deeply loved by most people. In fact, it can be made into nutritious and delicious preserved egg lean porridge in 6 simple steps.
Ingredients: lean meat 1 piece, 2 preserved eggs, ginger 1 piece, proper amount of oil, salt and monosodium glutamate.
To cook a pot of soft and delicious preserved egg lean porridge, the key is as follows:
1. Pick rice
Rice is divided into japonica rice and indica rice. Generally, you will choose indica rice to cook, and the taste is q-elastic; It is best to choose japonica rice for porridge, which tastes soft and fragrant. You can choose round and short pearl rice boiled preserved egg lean porridge, and the porridge cooked is better.
Step 2 "pickle" rice
After washing about half a bowl of rice, mix well with 2 tablespoons of oil, proper amount of salt and a little water, and marinate for about half an hour. This will make pearl rice more tender and not greasy.
3. Remove the fishy smell of meat.
Cook porridge with lean meat or salty lean meat. Don't be too particular about which piece of pork it is. In short, keep a whole piece of meat and don't cut it. When cooking porridge with lean meat, first cook the lean meat with boiling water, drain the water, and evenly sprinkle salt on the surface of the meat to make it tasty.
4. Add ingredients after the water is boiled.
Pour the water into the pot. Some people like to throw rice, meat, preserved eggs and so on at the same time. The porridge cooked in this way will definitely taste bad. The correct way is to wait for the water to boil before putting the ingredients. Put the meat and ginger slices first, don't turn down the heat. When the meat is in boiling water, the outer part is cooked and hardened when heated, and the gravy is sealed inside, so that the meat will be tender and textured when cooked. When the water boils again, marinate the rice and the first chopped preserved egg, so that the preserved egg will be integrated with the porridge.
5. First big fire, then small fire.
After the ingredients are boiled with water, cook them with high fire for 20 minutes, and then turn to low heat 1.5 hours. When the heat is enough, the porridge is soft and delicious and easy to digest. Homemade menu
6. Skills of handling lean meat and preserved eggs
After simmering 1.5 hours, chop the second preserved egg, remove the lean meat from the porridge, tear it into shredded pork by hand, put it back in the porridge with the second preserved egg, cook for half an hour, and then turn off the heat. The second preserved egg was added to the porridge half an hour before turning off the fire because it can make the preserved egg soft and smooth, and it can also be eaten when eating porridge. The meat is shredded and put back into the porridge, which keeps the flavor and is particularly delicious. The porridge cooked in this way needs no salt and is easy to digest.