2. Cut ginger into filaments, chop shallots and dice preserved eggs for later use. 2. Cut the filaments into Jiang Mo, chop the onions, and dice the preserved eggs for later use.
3. Slice the lean meat into filaments, put it in a bowl, add a little salt, stir and marinate for about 20 minutes. 3. Cut the lean meat into filaments, put it in a bowl, add a little salt, mix well, and marinate for 20 minutes.
4. Pour water into the pot, add shredded pork after the fire is boiled, and skim off the floating foam on the water surface. 4. Put water in the pot, bring it to a boil, add pork to boil, and remove the floating foam on the water.
5. After cooking for about 1-2 minutes, first pour in half of the preserved eggs, and then pour in the shredded ginger. 5. After boiling for about 1-2 minutes, pour in the first half of the preserved eggs, and then add the shredded ginger.
6. After about 1-2 minutes, pour in the soaked rice, stir and boil for 5 minutes. 6. After about 1-2 minutes, soak in rice and stir in boiling water for 5 minutes.
7. Cook on low heat for 40 minutes, stirring every 5 minutes to avoid sticking to the pot. 7. Turn to low heat and simmer for 40 minutes, stirring every 5 minutes to avoid sticking to the pot.
8. Finally, pour the remaining half of the preserved eggs, continue to cook for 10 minute, add appropriate amount of salt and chives, and serve. 8 Finally, pour in the remaining half of the preserved eggs and continue to cook for 10 minutes. Add the right amount of salt and chopped green onion and serve.
9. The above method is to use gas induction cooker, etc. When water boils, it can quickly melt preserved eggs and easily stick to the pot, but if casserole is used, the method is different. 9. The above method is to use a gas stove, etc. The water will boil quickly and the preserved eggs can be easily glued to the pot, but if you use a casserole, the method is different.
The method is modified as follows: The method is modified as follows:
(1) preserved eggs can't be boiled, so you can put all the preserved eggs in (1) preserved eggs without boiling, so you can preserve eggs from the beginning and start with a bag full.
(2) use casserole instead of stirring (2) use casserole instead of stirring [edit this paragraph] [edit this paragraph] Note: A, about preserved eggs A, about preserved eggs.
(1) It is recommended to buy preserved eggs made by lead-free technology, which are healthier and have no lime smell. Preserved eggs are also called preserved eggs, and the names on supermarket shelves are slightly different. (1), buying preserved eggs with lead-free manufacturing technology is healthier and has no lime smell, which is also called preserved egg century egg, which is slightly different from the name on the supermarket shelf;
(2) There are many ways to cut preserved eggs. Generally, when using a kitchen knife, you can apply a little cooking oil before cutting, so as to avoid sticking the knife; (2) There are many ways to peel and cut eggs. Generally, a kitchen knife is used, which can be cut with a little edible oil again to avoid sticking the knife;
(3) Preserved eggs are put in twice, because the first time is to make the preserved eggs melt and the taste seeps into the porridge, and the second time is to increase the taste of the porridge; (3) Divide the preserved eggs into two parts, because the first time is to dissipate the flavor of the preserved eggs when they are boiled, and the second time is to increase the flavor of the porridge;
B, about lean meat B, about lean meat
(1) In the production process, the step of removing fishy smell from shredded pork is very important to the taste of the final porridge; (1) In the production process, the step of ranking pork is very important for the final taste of porridge;
(2) Pork is generally selected for lean meat, and beef tenderloin can also be selected, which will taste good; (2) lean meat, generally choose pork, you can also choose to use beef tenderloin, which will taste good;
About rice and others
(1) After rice is soaked in water and sesame oil, the cooked rice grains are easier to bloom, and the consistency and smoothness are better. (1) After rice is soaked in water and sesame oil, the cooked rice is easier to blossom, and has better viscosity and smoothness.
(2) In the last 20 minutes of cooking, it is extremely easy to stick to the pot. It is recommended to turn off the fire to a minimum and stir it frequently. (2) By the last 20 minutes of cooking time, it is extremely easy to stick to the pot. It is recommended to turn off the fire to a minimum and actively stir.
(3) There are no fixed rules and practices for all ingredients such as shredded ginger and chives, which can be adjusted or increased or decreased according to personal taste. (3) All ingredients, such as ginger and onion, have no hard and fast rules and practices, and can be adjusted according to personal taste, or increased or decreased.
(4) Pots, casseroles and transparent lids for cooking porridge are highly recommended, so you can easily see the state of porridge. (4) It is highly recommended to use a casserole and a transparent cover in the porridge pot, so you can easily see the state of porridge.