Preserved egg and lean meat porridge is a delicious porridge. Although it tastes salty, it tastes great. The person who invented the method of combining preserved eggs and lean meat with rice to make porridge is simply a genius, because these ingredients were originally incompatible, but they turned out to be so delicious when paired together. Nowadays, many restaurants and porridge shops have this porridge. It is fresh and delicious, and you won’t get tired of it after eating it. It is people’s favorite porridge.

Cantonese are the best at making porridge. There is a saying in Guangdong called "raw porridge", which means that any ingredients can be rolled in the porridge, such as fish fillet porridge, chicken porridge, and beef porridge. Porridge, etc., porridge of various flavors. No matter how picky your taste is, you can always find a porridge you like. You will definitely like this preserved egg and lean meat porridge.

Drinking porridge is more health-preserving. My parents used to like white rice porridge for breakfast, but white rice porridge has low nutritional content. We need to match some ingredients to make this porridge more healthy. Preserved egg and lean meat porridge is also a good choice. It tastes good. Appetite is not good in the morning, but preserved egg and lean meat porridge can increase appetite. To make preserved egg and lean meat porridge, we need to master some skills so that the porridge will not be fishy and taste better. When making preserved egg and lean meat porridge, do not put the preserved eggs directly into the pot. If you learn this, the porridge will not be fishy and taste better!

Preserved egg and lean meat porridge

Ingredients: half a bowl of rice, a small handful of glutinous rice, 1 preserved egg, 100g of tenderloin, appropriate amount of cooking wine, a little salt, appropriate amount of green onion, a little ginger, oil Moderate amount.

Method:

1. First, wash the rice and glutinous rice, then put them into the pot and add enough water to make white rice porridge. It is best to cook porridge in a casserole, which cooks faster and makes the porridge more fragrant.

2. When making porridge, pay attention to the paste pot. We can put a ceramic spoon in the pot and the spoon will roll, which is equivalent to a fully automatic stirrer.

3. When making white rice porridge, we put the preserved eggs in the pot, add water and boil them, then peel them and cut them into cubes. Then wash the tenderloin and cut into thin strips, add cooking wine and salt, mix well, and marinate for 5 minutes. Chop the onion and ginger into small pieces and set aside.

4. After the white rice porridge is cooked, we add half a spoon of oil and a little salt and stir evenly. After boiling again, add the tenderloin and cook until it changes color, then add the preserved eggs and continue cooking for 5 minutes.

5. After cooking, add chopped green onion and minced ginger, stir, continue cooking for 3 minutes and then turn off the heat. The delicious preserved egg and lean meat porridge is completed.

Tips: It is best to use a casserole to cook porridge. Boil the white rice porridge first, then add lean meat and preserved eggs to roll it. Choose lead-free preserved eggs, which is healthier for your family to drink.

The green onion and ginger are added last, which can remove the smell and enhance the aroma!