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How to cook lean pork porridge meat tender and delicious
Main Ingredients

Northeast rice 100g

Pork lean pork 50g

Skinny egg 2

Accessories

Scallion 30g

Ginger 30g

Steps

1.Raw materials: Northeast rice, pork lean pork, skinny eggs, ginger, scallions.

2. Rice washed, drained, drip a small amount of cooking oil and mix well, marinate for 10 - 30 minutes.

3. Cut the ginger into julienne strips and the scallions into chopped green onions.

4. Slice the lean pork into thin strips, or into small dices if you prefer.

5. Cold water in the pot, the next ginger slightly boiled.

6. Add the shredded meat, bring to a boil, and skim off the foam.

7. Add oil-soaked rice into the boiling water.

8. Shell the eggs and cut into small pieces or small dices, rice boiled into a portion of the eggs, turn to medium-low heat and cook for 30 minutes.

9. Cooked to a thick state and then the rest of the eggs into the pot, sprinkled with chopped green onion before leaving the pot can be. No need to add salt, if the porridge is a little sticky bottom, please do not use a spoon to pull the bottom of the pot of sticky skin, otherwise the porridge will have a paste flavor.

Tips

1. First big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire boil, and then turn to the small fire slow cooking, the fire is enough, the porridge will be soft and flavorful and easy to digest.

2. Add a few drops of oil to the rice and soak it in, the oil will evaporate during the porridge cooking process, making the rice rotten, and the rice is also easier to "bloom".

3. Choose lead-free eggs, which are healthier and less limey.

4. Lean meat is best rubbed with salt on the first day and then brined overnight in the refrigerator to flavor it.

5. The two skin eggs should be put in separate batches. The skin eggs under the same with the rice will be softened during cooking and integrated into the flavor of the porridge, and the last one is put in the last place for a better taste.