Unlike the lean meat in the preserved egg lean meat porridge in the restaurant, it is not so smooth and delicious, and the porridge is clear and not too thick. Today, I will share with you the most correct way to make sure that your preserved egg lean porridge is as thick and delicious as the hotel's, delicious and tender, and very delicious. Ingredients: rice, preserved eggs, lean meat, salt, monosodium glutamate, chives, white pepper and ginger slices. Production process:
The first step is to clean the rice and blanch it with boiling water. You can add more water, and there will be less and less water when cooking porridge in the future, but we will add more water at one time. After the water is boiled, we will pour in the washed rice and stir it a little. Be careful not to paste the bottom and stir it to the end. Then we can cook it slowly on low heat and stir it from time to time to avoid sticking to the bottom.
The second step is to cut the lean meat into pieces, and the preserved eggs will be cut into uniform lines. Peel the ginger and shred it for use. Prepare a little onion and garlic in advance. Then marinate the lean meat, put the lean meat in a bowl, add a little salt, a little rice wine and a little shredded ginger, and then marinate it evenly by hand for a while to make the lean meat have a bottom taste.
Step 3: When the porridge is broken and thicker, turn the heat down. First, put the lean meat into the pot piece by piece to avoid sticking together, and then stir well. When the meat feels almost cooked, add preserved eggs and stir well.
Then season, add salt, white pepper, sprinkle a little shallots and Lai Xiang, and stir well. The aroma will come up soon. Tip: when cooking porridge, you must keep stirring, otherwise it will be easy to paste the bottom. Add rice after the water is boiled, just to make the porridge thicker.