Smooth egg beef congee how to do
Smooth egg beef congee how to do, beef is a very common food in our life, and the nutritional value is very high, there are many nutrients we need, there are a lot of ways to consume, the following for you to introduce smooth egg beef congee how to do.
Ingredients
Rice 150g
Glutinous rice 100g
Beef 150g
Mushrooms 50g
Eggs 3
Shallots 6g
Szechuan oil 3g
The first step in the process is to make sure that you have the right ingredients. strong> Methods/Steps
Wash the rice and glutinous rice and soak them in water to make sure each grain of rice is full of water.
Wash and slice the beef, wash and slice the mushrooms, wash and chop the scallions.
In a casserole dish, add water to boil, add the soaked rice, add a few drops of sesame oil, and then stir with a spoon (so that the rice does not stain the bottom of the casserole dish).
Next, turn the gear to high heat to boil and then turn to low heat to cook until the rice blooms and the soup thickens.
Then take the right amount of cooked rice porridge and put it into a small casserole dish, add ginger slices, mushrooms and beef slices in turn.
Then season with a little salt and white pepper, and finally add the egg yolk, drizzle a little sesame oil and sprinkle with chopped scallions.
How to Make Beef and Egg Porridge 2
How to Make Beef and Egg Porridge
Ingredients
50g of rice
30g of beef
10g of onion
1 stalk of bok choy
1 egg
1 liter of fresh water
How to Make Spicy Smooth Egg and Beef Porridge
Wash the rice and put it in a clean casserole. Choose a good rice, choose a good casserole, the child is your own, of course you have to be good to yourself. What? There is no casserole only soup pot how to do? Buy a good casserole that will last a long, long time and your kids will appreciate it. Do the math on this input-output ratio.
Then add water, as much as you like. If you want to give your child a thicker drink, just under the height of a small finger of rice. If you want to make it thinner, put more water in it, and make it thinner so that it can be chewed and digested, and so that it can be made thinner.
Then boil on high heat, turn down the heat and continue to cook for 20 minutes.
The onions and greens are washed under water and chopped. How much to chop depends on your knife skills and time. If you're like me and there's a little brat next to you all the time, you're going to need a lot of stamina to get this step right.
Congrats on finally getting the veggies chopped, let the beef enjoy the same treatment next. After the beef is chopped, add the onions and the egg whites separated in advance, and gently scrunch and knead with your hands, forcefully yet elegantly. When you see the egg white wrapped tightly in the arms of the beef protein, you can already imagine the smooth texture in your mouth.
While the beef is being massaged, the congee is still cooking. Take the opportunity to pour it all in, and use chopsticks to break it up clockwise. A reader in the background asked why it should be clockwise and not counterclockwise, is it because we are in the northern hemisphere. I laughed when I saw it ~
The chopped bok choy and egg yolks are both easy to cook, so I went to the last step before putting them in. Break it up and cook for another 3 minutes and it's ready to go. One bowl for Meow-chan and one bowl for Meow-sis, and it was gone in a whimper.
Some people will crack a raw egg into it after turning off the heat and call it "beef congee with egg". I've never understood this strange way of eating. Not to mention that raw eggs have an indescribable strange flavor, alone the thought of directly to the collection of thousands of germs in the raw egg swallowed into the stomach, I sweated hairs are standing up. I advise you not to try it, don't try to be fresh. Cooked, eat when the porridge and egg stirred together, regardless of beef or egg, the taste is quite tender! Also slippery ~ ~ nest egg in the north no, but in the Guangdong restaurant, is very common in a way to eat.
The full name is generally called "raw rolled beef congee nest egg" or "nest egg beef congee". At first, I was attracted by its attractive name, and went home to try to do, a pot of congee was almost eaten up by my son alone, carrying the casserole all the way to the kitchen to ask: Mom, there is more?
Main ingredients: rice, fatty beef slices, eggs
Ingredients: cooked quail eggs 6 (optional), lettuce, green onions, ginger
Seasonings: oyster sauce, salt, sugar, cooking wine, chicken essence
Practice:
1, rice washed, put into a pot, filled with the right amount of water, open the large fire to cook, boil, boil and turn to a small fire.
2, turn the small fire on the marinade fatty beef slices, fatty beef slices into a bowl, add oyster sauce a spoon, salt 1/4 spoon, half a spoon of sugar, half a spoon of chicken essence, two spoons of cooking wine, small green onion segments, shredded ginger code on the taste.
3, the lettuce washed, chopped. Small onions cut scallions, two standby ~ ~
4, and so the pot of porridge cooking almost, is the rice bloomed, the first quail eggs poured in, the next you can boil marinated fatty beef slices. It is best to use chopsticks to pick up a piece of a piece of boiling into the rolling porridge, so that they quickly scalded, the time must not be long, the beef taste tender, a long time on the hot old.
5, when the water is boiling again, under the lettuce, crack an egg, sprinkle green onion, turn off the fire!
6, fragrant hot nest egg beef congee is ready.
How to do beef porridge 4 Beef porridge should be how to do will be fresh and tender Ingredients to prepare: beef, green onions, ginger and garlic, salt, monosodium glutamate, cooking wine, green onions, rice Production steps 1, fresh beef bought home after the first water to wash! The beef is then cut into beef julienne. 2, cut the shredded beef with cooking wine, salt, ginger marinade first. 3, the rice clean, and then into the casserole, pouring water. Turn on the high heat to boil the water first, and when it boils, turn the heat down and start cooking slowly. 4, when the rice began to melt, the marinated beef with a hand to put it one by one into the porridge, and rice continue to stew. 5, add salt to the porridge, and then add some ginger to the fishy. 6, about an hour or so, when the porridge began to thicken, the beef slowly began to soften, basically can eat. At this point, turn off the fire, and then simmer for ten to fifteen minutes. 7, stewed, and then turn on the fire to boil the fire, so that the rice and shredded beef rolled a little can eat. 8, the porridge in the ginger pick out, add monosodium glutamate seasoning, you can get out of the pot. 9, a delicious beef congee is ready, add a little scallion on top of the garnish aroma can be. The above is the production method of beef congee, is not that it is not particularly complex? If the usual partners at home can do such a nutritious, good taste of beef porridge to eat. Especially the working class, you can put the beef porridge in the rice cooker one night in advance, the next morning you can eat. Eating a bowl of steaming beef congee for breakfast will surely make you full of energy for the day. If you recognize my recommended way of making beef congee, you can try to make it.