Our diets are diverse, among which porridge is our most common staple food, and we all know that drinking porridge regularly has many benefits for our body, but eating plain porridge often is always harmful. It will make us feel tasteless. In fact, there are many varieties of porridge. Among them, preserved egg and lean meat porridge is the most common one we eat. Its taste is relatively delicious. Let’s learn how to make preserved egg and lean meat porridge. of.
How to make preserved egg and lean meat porridge
Method 1
Materials
Ingredients: 150 grams of rice, 2 preserved eggs, lean pork 225 grams, 1 fried dough stick, 1 chive, a little ginger, 1 coriander.
Seasoning: 200 grams of cooking oil (10 grams actual consumption), a little sesame oil, a little pepper, 4 tsp of refined salt, 1 tsp of MSG.
Production steps
1. Peel the preserved eggs and cut each into 8 equal pieces for later use.
Preserved egg and lean meat porridge
Preserved egg and lean meat porridge
2. Wash the rice and mix with a small amount of oil.
3. Wash and shred the ginger, wash and cut the chives into chopped green onions, and mince the coriander.
4. Wash and drain the lean pork, marinate it with 3 teaspoons of refined salt for 3 hours until the flavor is absorbed, then steam it in a steamer for 20 minutes, take out and slice it.
5. Cut the fried dough sticks into small pieces, put them into a hot oil pan, fry over low heat for about 30 seconds until crispy, remove and drain.
6. Put the rice into the porridge pot, add water and bring to a boil, then turn to medium heat and simmer for about 30 minutes.
7. Add the preserved eggs, lean meat slices, shredded ginger and other seasonings and bring to a boil. Continue cooking for a few minutes and then turn off the heat. Add the fried dough sticks, coriander, chopped green onion and pepper before eating.
Method 2
Cut 2 preserved eggs into pieces; cut the lean meat into thin slices, add a small amount of food powder and salt and mix well until it becomes gelatinous, then add a little water. Drain evenly, then add a little cornstarch, and then add a little water. Do this three times to allow the meat slices to completely absorb the water. Add raw oil, shredded ginger, etc., drain well, marinate for 4 hours, and set aside; add the cooked porridge. Bring the bottom to a boil, first add shredded ginger and preserved eggs. After boiling, add slices of meat. When the slices of meat float, remove from the heat. Sprinkle with coriander and chopped green onion, and add a few drops of sesame oil. [2]
Notes
1. Be sure to marinate the lean meat with salt for a while.
2. Minced meat can be used instead of whole pork, which saves trouble. Shredded pork can also be used instead.
3. Lead-free preserved eggs are used for preserved eggs, which is safer and healthier.
4. Clay pot is the best choice for cooking porridge. (Stainless steel is second, iron pots are not recommended, and aluminum pots are not recommended.)
5. Pour the minced meat under cold water, and the minced meat must be kneaded into pieces, otherwise it will easily form lumps.
6. Add rice after the water is boiled, so it will not stick to the pot easily.
7. Bring to a boil over high heat and simmer over low heat.
8. Add preserved eggs at the last moment to make the porridge more refreshing. (Add preserved eggs in batches, the color will turn a little gray) [3-4]
Method 3
Health benefits:
Rice: rich in carbohydrates, Containing manganese
Ingredients:
150 grams of rice, compatible food
2 preserved eggs, compatible food
90 grams of lean pork< /p>
Appropriate amount of water
Appropriate amount of salt
1/4 spoon of chicken essence
1/2 spoon of cooking wine
Starch 1 /2 spoons
1 small spoon of sesame oil
Recipe method:
1. Put the rice in a large bowl, add water and rub it, wash it and put it in Soak in water for 30 minutes
2. Wash the soaked rice again, drain the water and pour it into the pot. Add an appropriate amount of water. The amount of water is about twice that of usual cooking.
Cover the pot and press the switch to start cooking
3. Soak the lean meat in the bleeding water, rinse it, cut it into shreds, add an appropriate amount of salt, 1/4 spoon of chicken essence, cooking wine, and starch. Mix well and marinate for 10 minutes
4. Peel the preserved eggs and cut into small cubes
5. After the porridge is boiled, move the lid away to leave a gap to avoid splashing the pot, and cook After about 10 minutes, when the porridge gradually thickens, remove the lid and stir with a spoon occasionally
6. Use another cooking pot, pour in a small amount of water, bring to a boil, add the shredded pork, and spread it with chopsticks. Cook until the color becomes lighter
7. Take it out, rinse it with warm water to remove the foam, and drain the water
8. Cook the porridge until the rice is completely cooked and the porridge water is relatively thick. Add shredded pork, preserved eggs, appropriate amount of salt, 1/4 spoon of chicken essence, cook for about 1 minute, stir continuously with a spoon, add sesame oil, stir well and serve out
Recipe tips:
1. The lean meat is marinated with seasonings in advance to give it a salty and umami flavor. It tastes better after being cooked with porridge.
2. When cooking, you can adjust the cooking time according to whether you use a rice cooker or a boiler. When the porridge becomes thicker, use a spoon to stir it from time to time to prevent the porridge from sticking to the bottom of the pot. .
3. Cook the shredded pork for a short time. Take it out after all the shredded meat turns white. The taste of the meat will become stale over time.
Want to make our lives more enjoyable Rich and colorful, we usually need to better ensure our diet. After understanding how to make preserved egg and lean meat porridge, we can usually make delicious preserved egg and lean meat porridge for our family to eat at home, and Its nutritional value is also particularly rich.