Materials:

One piece of lean meat, two preserved eggs, three pieces of ginger, a bowl of leftovers, one green vegetable, chicken essence, salt, pepper and chopped green onion.

Exercise:

1. Cut pork into thin slices or shredded pork, add some cooking wine and starch and marinate for about 10 minutes.

2. Pour the leftovers into the pot, add a lot of water to boil with strong fire, and then turn to medium fire to boil.

3./kloc-within 0/0 minute, peel the preserved eggs and cut into pieces. Wash the vegetables and cut them into pieces.

4. Mix the chicken essence with a little water. If chicken essence powder is used, this step is omitted.

5. When the rice is cooked until it is thick, add ginger slices and cured pork, and then add chopped preserved eggs.

6. When the porridge is cooked to be very thick, add the cut vegetables, add salt, chicken essence and pepper and stir well.

7. Sprinkle a little chopped green onion before eating. There are no onions at home, but some fried onions are sprinkled. People here sprinkle some of this when they drink porridge. Let's do as the Romans do.

Intimate suggestion:

1. After the water is boiled at first, if you are not in a hurry, you'd better continue to cook porridge with low heat.

2. Cutting preserved eggs with a knife will paste the knife, and it is easy to cut preserved eggs with sewing thread:)

3, porridge is easy to paste in the process of cooking, so pay more attention to stirring. I've seen people say that putting spoons in a pot together won't burn the pot. I don't think the effect is very good. I just need to stir it more.

Practice of Fast Cooking Preserved Egg Lean Porridge

Ingredients: rice preserved eggs minced meat onion salt monosodium glutamate

Exercise:

1, wash two handfuls of rice before going to work in the morning (just grab two handfuls yourself, ordinary rice or glutinous rice can be used) and put them in a small pot (I usually cook milk in a small pot);

2. Cut a preserved egg into particles, which can be slightly larger (half the size of a bean); Soak rice and preserved eggs with 3 times of water.

When you come back from work, put the small pot on the stove and bring the fire to a boil. Add a small amount of minced meat and simmer for five minutes. Add seasonings (salt, monosodium glutamate, chopped green onion). It's done.

Special note: this is especially important, because rice and preserved eggs have been soaked together all day.

Preserved egg and lean vegetable porridge

Composition:

Ingredients: 2 preserved eggs, 300g pork stuffing.

Accessories: rice 50- 100g, shredded ginger, onion and rape.

Seasoning: salt, chicken essence, cooking wine, pepper, cooking oil and water.

Operation:

1, the preserved egg is shelled and cut into small pieces, and the onion, ginger and rape are cut into sections respectively;

2. After rice washing, put it into an electric boiler and add appropriate amount of water, and set the regulator to 16 minutes (or press the porridge button);

3. Ignition in a pan, pour in a little cooking oil, add Jiang Mo when the oil is hot, add appropriate amount of water to minced meat, and then add salt, chicken essence and pepper in turn until the soup becomes thick.

4. Put preserved eggs, rape and fried minced meat into an electric steamer and mix well. Put sesame oil and chopped green onion when eating.

Pork floss preserved egg porridge

Ingredients: rice 150g, 2 preserved eggs, 225g lean pork, fried dough sticks 1 root, chives 1 root, a little ginger, and coriander 1 root.

Seasoning: 200g edible oil (actual dosage 10g), a little sesame oil, a little pepper, 4 tsps refined salt, monosodium glutamate 1 tsp.

Exercise:

1. Shelled and preserved eggs, each cut into 8 equal petals for use; Wash the rice and mix in a little oil; Wash and shred ginger, wash and cut shallots, and cut parsley into powder; 2. Wash and drain the lean meat, marinate it with 3 teaspoons of refined salt for 3 hours until it tastes delicious, then steam it in a steamer for 20 minutes and take out the slices; 3. Cut the fritters into small pieces, put them in a hot oil pan, fry for about 30 seconds until crisp, and take out and drain the oil; 4. Put the rice into the porridge pot, add water to boil, and turn to medium heat for about 30 minutes; Add preserved eggs, lean slices, shredded ginger and other seasonings, cook for a few minutes and then turn off the heat. Put fried dough sticks, coriander and chopped green onion before eating.

Authentic preserved egg lean meat porridge method

Ingredients for porridge]: lean meat 1 block (tenderloin is the best), 2 preserved eggs (lead-free preserved eggs), ginger 1 block, enough water and proper amount of oil and salt.

Operation process:

1. Pick rice: It is best to use northeast rice for porridge, and it is round and short in pearl rice. The porridge cooked is particularly soft.

2. Add salt to the rice for porridge in advance: after about half a bowl of rice is washed, use 2 tablespoons of oil, 1.5 teaspoon of salt and a little water (2 teas).

Stir well and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which makes rice and cotton rot, so

Not greasy.

3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled into bacon: porridge should use lean meat or pickled lean meat, and not leave a whole piece of meat.

Cut (I usually use a piece of meat about the size of my palm, 1 ~ 2 cm thick, and tendon meat tastes better if conditions permit). If you use

Cook porridge with lean meat, first boil the lean meat with boiling water, and then wash it; If you like to cook porridge with bacon, you should cook it one day in advance.

The method of curing bacon is as follows: rinse a piece of meat, dry it, sprinkle 2 ~ 3 teaspoons of salt on it, spread it evenly on the meat, and put it in the refrigerator for refrigeration.

Marinate in the box 12 hours or more before tasting.

4. The water for cooking porridge should be fully boiled before putting the materials: put a lot of water in the big soup pot, and then put the materials after boiling. Put the meat and ginger slices first, don't burn them.

Turn it down. When the meat is put in boiling water, the outside part will be cooked and hardened when heated, and the gravy will be sealed inside, so that the porridge meat is not difficult to eat after cooking. In that way

When the water boils again, salted rice and a chopped preserved egg, and the first preserved egg is chopped and cooked with rice, the preserved egg will melt.

Blend in the taste of porridge.

5. First big fire, then small fire, and the heat should be sufficient: when the water boils, after adding the materials, cook on big fire for 20 minutes, and then turn to small fire for 1.5 minutes.

Hours, enough calories, porridge soft and delicious, easy to digest.

6. Texture treatment of porridge: After cooking on low heat for one and a half hours, chop the second preserved egg and remove the lean meat cooked in the porridge.

Come on, tear it into silk with chopsticks, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg

Add it to the porridge half an hour before turning off the fire. The second preserved egg can be boiled for half an hour without lime smell, and at the same time it becomes soft and smooth, so it can be eaten when eating porridge.

Until there are preserved eggs, the meat has maintained a certain flavor because of boiling, and it is especially delicious to shred it and put it back in porridge.

The porridge cooked in this way is delicious and easy to digest without salt. If the porridge is a little sticky, please don't pull the pot with a spoon.

The bottom is sticky, otherwise the porridge will smell burnt. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon

It is also driven to prevent porridge from sticking to the bottom.