Tips for making Cantonese raw beef porridge

Tips for making Guangdong raw beef porridge. Porridge, also called mince, is a kind of rice, millet, corn, beans and other grains cooked Thick food. We usually want to drink a bowl of porridge when we have no appetite. The following are the tips for making Cantonese raw beef porridge. Tips for making Cantonese raw rolled beef porridge 1

How to make raw rolled egg beef porridge

Cut the beef into thin slices, add ginger slices, appropriate amount of peanut oil, salt, soy sauce and starch and mix well. Add the flavor one hour in advance

Grate the carrots and dice the green onions and celery

The porridge is ready (be careful not to overcook it)

Beat the egg liquid and set aside (beat it before the porridge is ready, do not leave it for too long)

Put it in first Shredded carrots (depending on personal taste, if you like it crispy or soft, you can also put it with the beef)

After one minute, turn up the heat and add the beef (break it up with chopsticks before putting it) If you add starch to the meat slices, the meat will stick together)

Cook over high heat for about a minute until the color of the meat changes. Beef slices will be difficult to chew if cooked for too long. At this time, you can add them to the porridge. seasoning (pay attention to the right amount, the beef has been marinated)

Sprinkle in chopped green onion

Turn off the heat and pour in the egg liquid immediately

Stir quickly

It’s ready to serve

It’s time to eat

Tips

Sprinkle pepper to make it more fragrant. Tip 2 for making Cantonese raw beef porridge

Raw beef porridge (Tips for tenderizing beef)

Buy the beef’s upper brain and tenderloin ear. The other parts are not guaranteed to be tender, because I have not tried using the meat from other parts to make porridge. The meat that can be bought in the northern region cannot still beat like in Guangzhou.

Slice the meat transversely with less gluten

Slice the meat transversely, about 4mm thick, not too thin. I soaked in water for half an hour. During this period, I changed the water about 10 times in order to soak away the blood. Pour out the water, add baking soda and scratch the meat. If the meat is sticky (alkaline substances destroy the fiber of the meat), add pepper, garlic powder, salt and light soy sauce, wait 5 minutes, and add an appropriate amount of corn starch.

(After trying many times, cornstarch is more suitable for sizing and the meat is more tender) Grip it evenly. The amount of starch should not be too much. Look at the state in the picture above. Add a little and stir it well to see if you need to add more. Grasp the starch well, add the oil well and mix well so that the water is not lost. Cover with plastic wrap and refrigerate (refrigerate for at least half an hour, I refrigerated it for about 5 hours)

One thing must be mixed with sticky rice. The ratio of Wuchangdao flower fragrance and sticky rice is at least 3:1, which is also Can be 2:1.

Boil the rice with water and simmer over low heat for about 40 minutes. The cooked state is as shown in the picture. When the porridge is almost ready, add shredded ginger, mushroom slices and salt. Boil water in another pot, wait until the water is fully boiled, add the simmered meat, keep on high heat throughout the process, until the meat pieces change color, take them out and put them directly into the cooked porridge (why blanch the meat, because even if it is soaked in blood water, the meat bought in the north will If you throw it directly into the pot, there will be a layer of blood foam. After boiling the water, add it to the porridge. The finished product of the porridge is very beautiful and does not affect the taste at all.)

Add the meat to the porridge. After that, turn off the heat and pour in the minced celery. The porridge is ready,

Especially tender

It has a little gluten, a complex texture, tender and elastic, QQ .

I will add some additional step diagrams next time.

Tips

You must buy the meat in the right position. Generally, the upper brain, melon strips, and tenderloin ears are relatively tender, and add alkali (breaking ring). Fiber) will taste particularly good, tender, and very Q

This method of pulping the meat will make the pulped meat very tender when fried. I must carry forward this little trick. It is so easy to use

I tried baking soda and found that it is more effective than alkali and has less alkali smell. This method is also useful for marinating chicken breasts and pork. Tip 3 for making Cantonese raw beef porridge

How to make raw beef porridge with nest egg

Add shredded ginger, oyster sauce, cooking wine, salt, sugar and starch to the beef slices. Mix well and marinate for 20 minutes.

Wash 100g of rice, soak for more than half an hour, drain and set aside. Boil 800g of water, add soaked rice, bring to a boil over high heat and then turn to low heat to make porridge.

Add 3 grams of salt and 1 gram of white pepper, mix well. Cook until the rice grains bloom, and add the beef slices one by one to the pot until cooked.

Crack in 2 eggs, cook until the egg whites solidify and turn white, then sprinkle with chopped green onion.

Tips

When making porridge, the ratio of water to rice is 8:1. The porridge is more suitable and will not be too thick. Not too watery. When cooking this kind of porridge with added ingredients, it will be like rice soup if it is too thick, and it will become rice soup if it is too thin.