Second, the preserved egg lean porridge specific practices:
1. Put the rice in a large bowl, add water and knead it, then wash it and soak it in water for 30 minutes.
2. Wash the soaked rice again, drain the water and pour it into the pot. Add the right amount of water, the amount of water is about 2 times that of the usual cooking. Cover the lid, press the switch and start cooking.
3. Soak lean meat in bloodletting water, then rinse, shred, add salt, chicken essence14 spoon, cooking wine and starch, and marinate for 10 minute.
4, preserved eggs peeled, cut into small dices.
5. After the porridge is boiled, remove the lid and leave some gaps to avoid flipping the pot. Cook for about 10 minutes, remove the lid and stir with a spoon from time to time.
6. In another cooking pot, pour a small amount of water, add shredded pork after boiling, spread it out with chopsticks, and cook until the color is all lighter.
7. Rinse with warm water to remove floating foam and drain water.
8. Cook the porridge until the rice is completely cooked and the porridge water is sticky. Add shredded pork, preserved eggs, salt, chicken essence 1/4 tablespoons and cook for about 1 min. Stir constantly with a spoon, add sesame oil, stir well and serve.
Cooking tips
1. Lean meat is salted with seasoning in advance, which is salty and delicious. Finally, it tastes better when cooked with porridge. ?
2. When cooking, you can adjust the cooking time according to whether you use a rice cooker or a cooking pot at home. When the porridge water is getting thicker and thicker, stir it with a spoon from time to time to prevent the porridge from sticking to the bottom of the pot. ?
3, the time for cooking shredded pork is short, and the shredded pork is removed after it turns white. The taste of meat ages easily after a long time.
Second, the specific methods and materials of preserved egg cucumber soup: cucumber 1 root, 2 preserved eggs, 2ml oil, 2ml sesame oil and 3 g salt.
Specific methods of preserved egg and cucumber soup:
1, the preserved egg is peeled and cut into pieces, and one is cut into 8 pieces.
2. Slice the cucumber.
3. Base the oil in the pan and fry the preserved eggs. This is done to keep the shape of preserved eggs after cutting, so that the soup will not be too turbid when cooking.
4. After the preserved eggs are fried, add water, some floating foam, remove them, and then put cucumber slices.
5, finally put some sesame oil and salt to get out of the pot.
Cooking tips
1. Fried preserved eggs. In order to keep the shape of preserved eggs after cutting, the soup will not be too turbid when cooking. ?
2. If you like cucumber crisp, cook it for a while less, and if you like soft, cook it for a while more.