My family likes to eat porridge with fried dough sticks in the morning, especially the glutinous rice fried dough sticks sold downstairs. Most people in salty porridge cook a pot of soup, bone soup or chicken soup at night, put it in the rice cooker with rice, and then make an appointment. If you don't have the reservation function, you can press the rice cooker. If you don't, you can cook in advance and plug in the power in the morning. Preserved egg lean meat porridge is a classic porridge. How to make it soft and delicious without peculiar smell is the key. I remember when I was in Shanghai, my brother-in-law said that he didn't like to see preserved egg lean porridge at the company breakfast because it had a strong smell. When I said this, my casserole was cooking preserved egg lean porridge. I let him taste a bowl, and he refused to eat it at first. After watching the candy mother finish eating, he moved his mind. After eating, he said it was better than a dollar cup in the cafeteria ... a dollar ... I put more than two preserved eggs in it. So, let's do it at home so as not to miss the delicious food.
condiments
100 egg
two
pork
200 grams
rice
two bowls of
condiments
Ginger juice 1 tablespoon
4 shallots
2 teaspoons of salt
Practice of preserved egg lean meat porridge
1
Raw material map. Wash rice and soak it in water for later use.
2
Cut the pork into large pieces, blanch, heat the water, add half a tablespoon of ginger juice and cook until the soup turns white.
three
Remove lean meat, tear it into silk by hand, and cut preserved eggs into small pieces for later use.
four
Add rice to the broth and soak the rice in water, and cook together until the rice is rotten into porridge.
five
Add meat, preserved eggs and salt, and simmer for 20 minutes.