The first step is to wash the rice and put it in the refrigerator for a few hours, or refrigerate it overnight in advance. The purpose of this is to shorten the cooking time, and the refrigerated rice will soon boil and bloom. If it is not frozen, it will take a long time to cook, at least 1-2 hours, otherwise the viscosity will not come out.
Step 2, peel off the soil outside the preserved eggs, clean them and put them in a steamer, and steam them for about 10 minutes. The purpose of this is to reduce the alkalinity and fishy smell of preserved eggs, and also to make preserved eggs completely solidified, so that it is not easy to flow yellow and break when cutting. Then cut the steamed preserved eggs into small pieces. Cut some shredded ginger. If you don't like shredded ginger, you can cut it into Jiang Mo.
Cut the lean meat into strips, or chop it up and put it in a bowl. Add a little salt, sugar, cooking wine, water and starch, and stir evenly in one direction to make the meat powerful. Finally, drop a little cooked oil and knead well. The purpose of this is to make the meat taste more tender and smooth and not easy to stick together.
Step 3, clean the casserole, pour in water and rice, and the ratio of rice to water is 1: 13, so that the cooked thin consistency is just right. Boil the rice porridge with medium fire, add the sliced preserved eggs and shredded ginger, and continue stewing for about 10 minutes. Add salt, chicken powder, cooking wine, pepper, sesame oil, and stir quickly and evenly to prevent the seasoning from caking.
Step 4, add the marinated lean meat and stir quickly. When the shredded lean meat is cooked, continue to cover and stew for 3-5 minutes. In this way, the taste of pork will be tender and delicious, and it will be delicious. Finally, sprinkle a little chopped green onion or green vegetables (optional), stir well, stew for a while and serve.
A delicious pot of preserved egg and lean porridge is ready. Don't just cook in the pot, add? Steamed preserved eggs In this step, after cooking, it is nutritious, fragrant, delicious and has no fishy smell. Here are some precautions that novice friends can take a look at. You can do it at home after reading it if you like. It is really delicious.
1, round rice is the best choice for rice. Japonica rice belongs to japonica rice, which is characterized by strong viscosity and thick soup after cooking. Pearl rice in Northeast China is very good, with long growth cycle, good nutrition, fragrant taste, soft and waxy taste. Long-grain rice belongs to indica rice, which is very loose after cooking. Suitable for fried rice, not for porridge. Remember this.
2, preserved eggs should be steamed, so as to remove the fishy smell. The preserved egg and lean meat porridge made by many people has a strong taste, which is actually the lack of this step. In addition, after the preserved eggs are steamed, the flavor is richer and the taste is better.
3, use pure lean meat, tenderloin or hind leg meat, can not use pork belly. Because the cooking time is short and the fat is added, the taste will be very greasy and the taste will be bad. After the meat is cut, it should be marinated for a period of time. You can boil water or directly cook porridge, either.