The remaining hard-boiled eggs can be used to cook porridge or soup

Egg and lean meat porridge

Ingredients

150 grams of rice, 100 grams of pork Gram or beef tenderloin, 2 hard-boiled eggs, 1 small piece of ginger, 1 chive, 1/2 teaspoon of sesame oil 3ml, 1 teaspoon of salt 5 grams, 2 liters of water

Method

< p>1. Wash the rice, add water, add sesame oil, mix well, set aside and soak for 30 minutes. Peel the ginger and cut into thin strips, and chop the chives. Cut hard-boiled eggs into small pieces.

2. Cut the meat into slices first, then shred it, and finally cut it into small pieces. Put into a bowl, add 1/4 teaspoon (1g) salt, mix well and marinate for 20 minutes.

3. Pour water into the pot, bring to a boil over high heat, add the meat cubes and cook for a while. When there is foam on the water surface, skim it off completely with a spoon, then pour in half of the egg cubes, and then Pour in the shredded ginger, cook for about 2 minutes, then pour in the soaked rice, reduce to low heat and cook for 40 minutes, stirring in the same direction with a spoon every 5 minutes to prevent the eggs from sticking to the bottom of the pot.

4. Finally, pour in the remaining half of the eggs and continue to cook for 10 minutes. Add the remaining salt and chopped chives before drinking.

Tips

1. Egg and lean meat porridge, thick and delicious. During the production process, it is very important to blanch and remove the fishy smell. Otherwise, if you add the meat and continue cooking after the porridge is cooked, the taste will not be ideal. Usually, lean pork is used to make this porridge. I tried the same method several times with beef tenderloin some time ago, and it tasted very good.

2. Soak the rice in water and sesame oil before cooking porridge. When cooking, the rice grains will bloom more easily and the porridge will have a better consistency.