Vegetables chopped, sautéed in oil, put salt and magic kitchen broth (instead of monosodium glutamate)

Eggs, beaten, salt and magic kitchen broth, pepper

Ham sausage diced

Put into the half-cooked state of the porridge, mix well, can be

Second, the skin egg and lean pork congee practice - Skinny Eggs and Lean Pork Porridge is one of the most common One of the most common home cooking, so how to do skinny meat porridge with eggs? There are many ways to do skinny porridge, here to introduce the most commonly used skinny porridge practices, detailed practices are as follows:

Skinny porridge practices a:

Making:

1, loose eggs (also known as skin eggs) peeled and diced standby; pork cut into diced meat mixed with a small amount of wine and ginger powder standby; rice washed and standby.

2, rice boiled in water, add meat jasmine, a small amount of salt, chicken stir, and then open and cook for 5 minutes to change the small fire microfabrication. 20 minutes or so to join the loose eggs, and then cook for 10 minutes over low heat sprinkled with monosodium glutamate, onion jasmine that is to become.

Skinny pork porridge practice two:

Raw materials: a little rice, lean pork, a skinny egg, lettuce moderate, scallion moderate

Practice:

1, rice washed with water, into the pot. Add a lot of water to the pot to simmer, porridge method is more important, I will talk in detail later.

2, lean pork thinly sliced, with cornstarch scratch. (Because if the raw pork directly under the porridge, then the last pork will be very old,

no taste. So use starch to grab it first), and then fry it in a frying pan. Stir-fry it until it turns brown, about 8 minutes, and set aside.

3, the best way to make a good egg is to have a solid one. Cut the pieces and set aside.

4, lettuce shredded standby, scallions cut into scallions standby.

5, now to talk specifically about how to simmer the bottom of the porridge. To simmer the rice grains to simmer the flavor is more troublesome, the beginning to use high heat, will

milk simmering. So be sure to put more water at the beginning, preferably in the ratio of 1:9. The water in the pot will be

less than half full when all the rice grains are simmering. During this time, be careful not to reduce the heat, even if it may cause the pot to boil. Once the rice is cooked, reduce the heat to low and simmer slowly. This process takes about two hours, during which time you should add water to the pot appropriately, because the porridge will become more and more thick. Simmer to the end, the rice has basically boiled rotten, can not see the complete rice, the bottom of the porridge is basically even good. At this time, if the bottom of the porridge is very thick, you can add some boiling water to simmer a little more, let it become thinner. This is after you can put the ingredients. First will cut up the eggs into the porridge, simmer for a little time, and when the pot is open and then put the fried meat into it, keep rolling.

6, the last will be chopped green onion and shredded lettuce into the pot, and then put a little salt, turn off the fire can be.

Note: meat do not simmer too long, because it is already basically cooked, such as porridge after rolling a little change will be fully cooked, if the simmering time

too long, it will also become old, lose taste. Lettuce and scallions more can not be simmered for a long time, long simmering will have no flavor. You should always

stir the pot and turn off the heat. Salt should be moderate, not too salty, a little flavor can be.

Skinny egg congee practice three:

Materials: lean meat 1 piece (pork tendon meat is best), skin egg 2 (lead-free skin egg), ginger 1 piece, water enough, oil and salt in moderation.

Practice:

1, pick rice: porridge with the best rice with the Northeast rice, is round short pearl rice, cooked porridge especially soft.

2. Pre-marinate the rice for the congee: After washing about half a bowl of rice, mix it with 2 tablespoons of oil, 1 ? teaspoons of salt, and a little water (2 teaspoons), and marinate it for at least half an hour. Don't worry, although a lot of oil is used, the oil will evaporate during the porridge cooking process, making the rice creamy, so it's not greasy.

3, porridge meat should be boiled in boiling water to cook to remove the fishy, or pickled salted meat: porridge with lean meat or pickled salted lean meat, to keep a whole piece of meat do not cut (I generally use about the palm of the big, 1 to 2 cm thick piece of pork, if conditions permit, with pork tendon meat taste better). If you use lean pork to make congee, then slightly cook the lean pork in boiling water first, and then rinse it; if you prefer to use pickled salted pork to make congee, then pickle the salted pork a day in advance as follows: a piece of pork, rinse it well, wipe it dry, sprinkle 2 to 3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator in the freezer to marinade it for 12 hours or longer before it becomes tasty.

4, the porridge water should be fully boiled before putting down the ingredients: put a lot of water in a large soup pot and bring it to a boil before putting down the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the gravy, so that the meat cooked porridge is not difficult to eat. Then when the water boils again under the marinated rice and a chopped skin egg, and this first skin egg chopped under the porridge and rice with cooking, the skin egg will melt and blend into the flavor of the porridge.

5, first big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire to cook for 20 minutes, and then turn to small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest.

6, the texture of the congee treatment: in the turn of the low-fire cooking for 1 ? hours, the second egg is also chopped, at the same time to cook in the congee in the lean meat out, with chopsticks pulling tearing into the shredded, with the second egg back into the congee, with the cooking the last half hour, and then turn off the fire. The second skin egg half an hour before turning off the fire to add to the congee, half an hour can be the second skin egg cooked without lime flavor, but also soft and smooth, eat congee can also be eaten with the skin egg, and the meat because of the boiling water under the meat, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially tasty. The porridge cooked in this way does not have to be salted, delicious, and defeat the fire, easy to digest. If the congee is a little sticky, please do not use a spoon to pull the sticky skin at the bottom of the pot, otherwise the congee will have a paste flavor. We usually put a light spoon in the bottom of the pot with the porridge with the cooking, water boiling process, the small spoon is also driven, you can prevent the porridge cooking sticky bottom.