Preserved egg and lean meat porridge is the most popular type of porridge, because it is simple and convenient to make and tastes refreshing. So I believe some people have also eaten Scallops, Preserved Eggs and Lean Pork Porridge. In fact, scallops can also be called scallops. If scallops are added to the preserved egg and lean meat porridge, the taste will be even better. So how should you make such delicious scallop preserved egg and lean meat porridge? I have collected recipes for Scallops, Preserved Eggs and Lean Pork Porridge, let’s take a look together.

Method 1:

Ingredients: lean meat, preserved eggs, scallops, ginger, coriander, cornstarch, sugar, salt, chicken essence, Shaoxing wine, sesame oil, pepper.

Production method:

1. Wash the rice and marinate it with oil and salt for half an hour. Boil water in a pot. After the water boils, pour in the marinated rice and add a few more Drain the scallops and simmer for 3 to 4 hours until the water and rice blend. Peel and shred the ginger, cut the lean meat into small slices or mince, add cornstarch, sugar, salt, chicken essence, Shaoxing wine, sesame oil, pepper and shredded ginger, mix well and marinate for preparation.

2. Peel and chop the preserved eggs or crush them with a spoon and set aside. Wash and chop the coriander and set aside.

3. Use a small pot to scoop up the "porridge base" and heat it again. At the same time, add preserved egg pellets and stir it with a spoon from time to time while cooking to prevent the porridge from sticking to the bottom.

4. When boiling, add lean meat. Turn off the heat as soon as the meat changes color. Add appropriate amount of chicken essence, sesame oil, pepper and coriander.

Method 2:

Ingredients: 1 piece of lean meat; 2 preserved eggs; 1 small piece of ginger; a little coriander;

Production method:

1. Peel and shred the ginger, cut the lean meat into small slices or mince, add cornstarch, sugar, salt, chicken essence, Shaoxing wine, sesame oil, pepper and shredded ginger, mix well and marinate for preparation; peel and cut the preserved eggs Crush or crush with a spoon and set aside. Wash and chop the coriander and set aside;

2. Use a small pot to scoop up the "porridge base" and heat it again. At the same time, add preserved egg pellets and scallops, and use a spoon while cooking. Stir occasionally to prevent the porridge from sticking to the bottom; add lean meat when it boils, turn off the heat as soon as the meat changes color, and add an appropriate amount of chicken essence, sesame oil, pepper and coriander.

If you don’t like coriander, you can use chives instead, and the taste will be the same. In addition, you should also pay attention when choosing scallops. Try to buy yellow ones. If the scallops are large and yellow, it is a good scallop and the meat will be more delicious. Not everyone can drink scallops, preserved eggs and lean meat porridge. For example, patients with gout cannot drink it, and they cannot eat it mixed with sausages to avoid affecting their health.