To tell the truth, I never thought this porridge was special if I didn't cook it myself. I went to several porridge shops and didn't think it was as delicious as I thought. I cooked it at home and thought it was really delicious, probably because I cooked it now and ate it at home now.

So there really is a secret. Lean meat is tender, smooth, starch-free and egg white-free, but it must be a key step!

If you want to eat preserved egg lean porridge, you really need to pay attention to a few details, most of which may be wrong.

What are the specific aspects?

Let's briefly talk about three things about leaves:

I. Selection and treatment of rice:

No matter what kind of porridge you make, the quality of rice is definitely the finished product of porridge. It is best to choose good rice and long fragrant rice as preserved egg lean meat porridge, and the taste of the two kinds of rice is more layered; In addition, the rice needs to be pre-treated, mixed with oil and then frozen in the refrigerator for one night, so that the porridge made is more moist, tastes better and is particularly easy to cook and stick.

Second, the selection of lean meat and the tender and smooth treatment of lean meat:

The lean meat in the preserved egg lean meat porridge is best to choose the gluten on the pig's leg, which is tender and smooth, and of course you can also choose the tenderloin; Then there is the tender and smooth treatment of lean meat. The tender and smooth treatment of preserved egg lean porridge is different from ordinary fried pork slices, including starch and egg white. Neither starch nor egg white is used here, but preserved eggs are mixed. Most people don't do this step. This step is very important, which not only integrates the alkaline taste of preserved eggs, but also makes the meat tender.

Third, the main points of preservation:

The lean meat in the preserved egg lean meat porridge must be added with more salt, so as to stimulate the umami taste of the meat, and the porridge in the later period does not need to be added with salt. In addition, it is also important to sprinkle some fragrant green leaves at last, which will instantly improve the taste, increase the intake of dietary fiber and vitamins, and be more nutritious.

Today, I choose celery leaves as green leafy vegetables, which is a perfect match with preserved eggs and lean meat, because celery leaves are delicious and have high nutritional value. Some families often throw away celery leaves and add them to preserved egg lean porridge, which is also considered as waste utilization. ......

Having said that, let's look at the steps step by step. The practice is actually very simple. Remember the main points, your own cooking is better than the porridge shop outside.

Let's take a look at the specific practice. ......

food

Rice 150g, lean meat 100g, two preserved eggs, a handful of celery leaves, a piece of ginger, a little carved wine, a little white pepper, a little salt and a little sesame oil.

Production steps

1, prepare raw materials.

2. Add proper amount of cooking oil to the rice and stir well.

3. Pack it in a fresh-keeping bag and put it in the refrigerator for one night.

4. Boil the water in the pot, add the frozen rice, stir fry from time to time while cooking, and cook for about 20 minutes. Processed rice tends to be soft and rotten.

When the enamel pot is cooked, turn on a small fire, and when the ordinary pot is cooked, turn on a big fire.

5, do other work when cooking porridge, cut lean meat into relatively narrow slices, add the right amount of salt, a little carved wine and mix well.

Adding a little more salt can make the meat fresher, so don't add salt to porridge in the future.

6, preserved eggs cut into small pieces, ginger cut into silk.

7, preserved eggs, shredded ginger, shredded pork, mix together, gently stir evenly, this step is the key to tender meat, let the three interact.

8. Slice celery leaves.

9. Put the mixed preserved eggs and lean meat into the pot, gently stir well and cook for about two or three minutes.

10, add appropriate amount of white pepper and a little sesame oil, turn off the heat, add celery leaves and mix well, then sprinkle with chopped green onion.

1 1, finished product drawing.

skill

First, it is better to add fragrant rice when there is fragrant rice, and the rice I use directly is not bad;

Secondly, if there is Guangdong rice wine, add a little Guangdong rice wine and a little sugar when curing meat, so the curing effect is very good. I use carved wine, because it has a certain sweetness, so I don't add sugar.