The following are two production methods

Production:

(1) loose eggs (also known as skin eggs) peeled and diced standby; lean pork cut into diced meat mixed with a small amount of yellow wine and ginger powder standby; rice washed and standby.

(2) rice boiled in water, add meat jasmine, a small amount of salt, chicken stir, and then open and cook for 5 minutes to change the small fire microfabrication. 20 minutes or so to join the pine eggs, and then cook for 10 minutes on a small fire sprinkled with monosodium glutamate, onion jasmine that is to become.

Many people like to eat egg congee, both delicious and nutritious, many people have done it themselves, but the practice is not

correct it, not the correct approach will affect the taste will also make the nutritional discount Oh!

Raw materials:

Rice a little, lean pork appropriate amount, the skin of an egg, lettuce appropriate amount, green onion appropriate amount (do not ask me appropriate amount is what amount)

Method of production:

Rice washed with water, into the pot. Add a lot of water to the pot to simmer, porridge method is more important, I will talk about it in detail later.

Lean pork is thinly sliced and scratched with cornstarch. (Because if you put raw pork directly into the congee, the pork will end up very old,

no texture. So you need to use starch to grab it first), and then fry it in a frying pan. (Don't ask me how many times.) Stir-fry until browned that is

can be, about 8 mature, standby (standby understand it).

Skinned eggs should preferably be solid, so as to make a good. Cut the pieces and set aside.

Shredded lettuce and set aside.

Scallions cut into shallots and set aside.

Now to talk specifically about how to boil the bottom of the porridge. To simmer the rice grains to simmer the flavor is more troublesome, start with a high fire, will

milk simmering. So you must put more water at the beginning, preferably in the ratio of 1:9. The water in the pot will be

less than half full by the time the rice is cooked.

During this time, be careful not to reduce the heat, even if it may cause the pot to boil. Once the rice is cooked, reduce the heat to low and simmer slowly.

This process will take about two hours, during which time you should add water to the pot appropriately, because the porridge will become thicker and thicker. Simmer to the most

After the rice grains have basically been boiled rotten, can not see the complete rice grains, the bottom of the porridge is basically even good.

At this time, if the bottom of the porridge is very thick, you can add some boiling water and then simmer a little, let it become thinner. This is the first time I've ever seen the porridge in my life, and I'm sure I'll be able to make it work.

Cut the eggs into the congee, simmer for a little time, and when the pot is open, then put the fried meat into it, and keep rolling.

Finally, add chopped green onion and shredded lettuce to the pot, add a little salt and turn off the heat.

Note that the meat should not be simmered for too long, because it is already basically cooked, such as porridge after rolling a little change will be fully cooked, if the simmering time

Too long, it will also become old, lose taste. Lettuce and scallions more can not be simmered for a long time, long simmering will have no flavor. You should always turn off the heat after stirring the pot

. Salt should be moderate, not too salty, a little flavor can be.

Finally poured into the bowl, a bowl of nutritious, flavorful skin egg congee will be ready. If you are also interested, you may want to try it yourself

! Don't fail me oh!