The temperature has dropped in the past few days. There are all kinds of porridge in the breakfast shop downstairs, and preserved egg lean porridge is the favorite. Drink a bowl in the morning with two fried dough sticks. Soak it in porridge and it will soften slightly. Bite it in your mouth and it will be crispy. Today, the small dining table shared a soft and smooth preserved egg lean porridge, which was warm and really comfortable in the stomach.
Ingredients: pork tenderloin 200g, 1 bowl of rice, 2 preserved eggs, chopped green onion, celery, Jiang Mo, cooking wine, white pepper and sesame oil.
Exercise:
1. Wash the rice and soak it in cold water for 20 minutes. Wash pork tenderloin and chop it for later use. Marinate minced pork with cooking wine and pepper. Cut celery, chopped green onion and ginger into foam, and cut preserved eggs into pieces for later use.
2. Add cold water to the pot and boil. After the water is boiled, add the soaked rice. After the fire boils, turn to low heat and cook for 20 minutes.
3. Cook until the rice flower soup is thick, add minced meat and preserved eggs, and then stir quickly for 5 minutes.
4. Add chopped green onion and celery from Jiang Mo, stir well and cook for 2 minutes. Add white pepper and edible salt and cook until the soup is thick. You can sprinkle some sesame oil when eating.
A bowl of preserved egg and lean porridge in the morning, a warm day of work and study, full of vitality. Have you learned?