1. Wash the rice and soak it in water for half an hour.
2. Wash the lean meat, chop it into fine powder, wash the lettuce and cut it into pieces;
3. Put the rice and appropriate amount of water into the pot, bring it to a boil with high fire, and then simmer it. When Milla blooms, add minced meat, and cook until the meat is rotten and porridge is thick. Add lettuce and cook it a little.
Method 2
material
50 grams of Mi Yue, about 300 grams of water, 50 grams of lean meat, 50 grams of preserved eggs, 2 onion leaves, and a proper amount of salt.
method of work
1. Slice lean meat into shreds or slices, marinate with a little tender meat powder and soy sauce, cut preserved eggs into small grains, and cut shallots into chopped green onion for later use.
2. put rice and water into the casserole, boil it over high fire and simmer for 2~3 hours.
3. After the porridge is boiled with cotton silk (no big grains of rice), pour in preserved eggs and cook for about 5 minutes.
4. Pour in the sliced meat and stir with chopsticks. When the porridge noodles are boiled away and the meat turns white, add some salt and sprinkle with chopped green onion.
Tips
1, you can pour a few drops of sesame oil or sprinkle some white pepper when eating. 2. If it is troublesome to cook porridge in casserole, you can also cook it directly with rice and water, which will shorten the time, or use an electric pressure cooker to cook porridge. [ 1]
Method 3:
material
Lean meat, preserved eggs, rice, sesame oil, onion, ginger and salt.
method of work
1. Wash the rice, add water, pour in sesame oil, stir well, set aside and soak for 30 minutes. Peel ginger and cut it into filaments, and chop chives. Cut the preserved eggs into small pieces.
2. Slice the meat first, then shred it, and finally cut it into small particles. Put it in a bowl, add 1/4 teaspoons (1 g) of salt, stir well and marinate for 20 minutes.
3. Pour water into the pot. After the fire boils, pour the meat into it and cook for a while. When there is floating foam on the water, skim it thoroughly with a spoon, then pour half of the preserved egg pieces, then pour the shredded ginger and cook for about 2 minutes.
4. Pour in the soaked rice and cook for 40 minutes on low heat. During this period, stir it in the same direction with a spoon every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot.
5. Finally, pour the remaining half of the preserved eggs and continue to cook for 10 minute. Add the remaining salt and chopped chives before drinking. Method 1
1. Wash the rice and soak it in water for half an hour.
2. Wash the lean meat, chop it into fine powder, wash the lettuce and cut it into pieces;
3. Put the rice and appropriate amount of water into the pot, bring it to a boil with high fire, and then simmer it. When Milla blooms, add minced meat, and cook until the meat is rotten and porridge is thick. Add lettuce and cook it a little.
Method 2
material
50 grams of Mi Yue, about 300 grams of water, 50 grams of lean meat, 50 grams of preserved eggs, 2 onion leaves, and a proper amount of salt.
method of work
1. Slice lean meat into shreds or slices, marinate with a little tender meat powder and soy sauce, cut preserved eggs into small grains, and cut shallots into chopped green onion for later use.
2. put rice and water into the casserole, boil it over high fire and simmer for 2~3 hours.
3. After the porridge is boiled with cotton silk (no big grains of rice), pour in preserved eggs and cook for about 5 minutes.
4. Pour in the sliced meat and stir with chopsticks. When the porridge noodles are boiled away and the meat turns white, add some salt and sprinkle with chopped green onion.
Tips
1, you can pour a few drops of sesame oil or sprinkle some white pepper when eating. 2. If it is troublesome to cook porridge in casserole, you can also cook it directly with rice and water, which will shorten the time, or use an electric pressure cooker to cook porridge. [ 1]
Method 3:
material
Lean meat, preserved eggs, rice, sesame oil, onion, ginger and salt.
method of work
1. Wash the rice, add water, pour in sesame oil, stir well, set aside and soak for 30 minutes. Peel ginger and cut it into filaments, and chop chives. Cut the preserved eggs into small pieces.
2. Slice the meat first, then shred it, and finally cut it into small particles. Put it in a bowl, add 1/4 teaspoons (1 g) of salt, stir well and marinate for 20 minutes.
3. Pour water into the pot. After the fire boils, pour the meat into it and cook for a while. When there is floating foam on the water, skim it thoroughly with a spoon, then pour half of the preserved egg pieces, then pour the shredded ginger and cook for about 2 minutes.
4. Pour in the soaked rice and cook for 40 minutes on low heat. During this period, stir it in the same direction with a spoon every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot.
5. Finally, pour the remaining half of the preserved eggs and continue to cook for 10 minute. Add the remaining salt and chopped chives before drinking.