Skinny meat porridge with eggs is one of the very favorite home-made porridge, especially when there is no appetite, a bowl of savory and fragrant skinny meat porridge can be satisfied. The main ingredients of skin egg and lean meat congee are skin eggs and lean meat, you can also add vegetables and mushrooms according to your favorite, so that the taste of the congee is on a higher level. Many people do not know how to boil porridge thick, thin affect the taste. Today, Sanlian Xiaobian here to teach you how to boil the skin egg thin meat porridge thick, come to learn it.
To make a thick skinny congee, the next Triad share tips is very key:
Tips a:
1. water over rice, refrigerated soak overnight;
2. stay soaked in rice water, rice out of the pounding (no big mortar and pestle? g crushed, or a cooking machine to trick a little bit);
3. boiled water with a little edible alkali to cook congee (you can not add, add is). In order to shorten the porridge cooking time rotten faster);
4. porridge container with casserole.
Tips two:
1, soak a night before cooking.
2. Use boiling water to cook, put enough water at once, don't add water halfway, rice: water = 1:6.
3. Boil over high heat, simmer over low heat.
4, stir: in order to "out of the thick", that is, so that the rice grains full, grains of crispy thick. Stirring skills are: boiling water into the pot when stirring a few times, cover the pot to simmer for 20 minutes, began to stir non-stop, has continued for about 10 minutes, to be crisp and thick out of the pot until.
Another quick way is to bring it to a boil the night before, then turn off the switch and let it smother overnight, then just bring it back to a boil the next morning.
Tip 3:
This is a tried and true trick, guaranteed to get in a second!
After you've finished panning the rice, and before you fire up the congee, put a ceramic spoon (spoons) in the casserole. This way, in the process of porridge, the porcelain spoon will be in the bottom of the pot fluttering vibration, so that the porridge rice more silky.
Tip 4:
Put the frozen rice into a pot of boiling water to cook the porridge, and keep stirring when the pot boils.
Tip 5:
Make congee with overnight rice, fast and good! The tip is to overnight rice with cold water to wash once and then filter out the water, and then add enough water, a few drops of oil (the purpose is to help emulsification), and then simmer on medium-high heat for ten minutes or so on the thick. It's both a great solution for small amounts of leftovers and a quick porridge tip.
Learn these tips, the following we will do hands-on to make delicious skinny meat congee:
Raw materials: 100 grams of round-grained rice, 2 eggs, 80 grams of lean meat, a spoon of salt, 10 grams of cornstarch, a spoon of soy sauce, a little chicken white pepper, 1000 grams of water, small onions, appropriate amount.
Practice:
1, polished round-grained rice, soaked in water for more than 2 hours;
2, soak the rice water poured away, rejoin the water, high heat to boil and then turn to a low fire, every two minutes with a wooden spatula stirring once, cooked into a thick white porridge;
3, peeled shells of eggs and cut into small dices, lean pork cut into small pieces with a dotted salt, cornstarch and soy sauce and mix;
3, peeled shells of eggs and cut into small pieces, lean meat cut into pieces with a diced salt, powder and soy sauce;
3, peeled shells of eggs and cut into small pieces, lean meat and cut into pieces with a small dotted salt, powder and soy sauce and mix;< /p>
4, turn on the heat, the eggs, minced meat into the boiling congee, add salt, stir until the meat color breaks raw, turn off the heat, add a small amount of chicken essence and white pepper to taste. Sheng into a bowl, sprinkled with chopped green onions, a bowl of fragrant and delicious skinny egg congee is ready!
Other ways to make skinny congee:
Practice one:
Practice two: