To cook a pot of good taste of the skin eggs salty and lean meat porridge, the tips are as follows:
1, pick the rice: porridge with the best rice with the Northeast rice, that is, the round short pearl rice, cooked porridge special!
2, congee rice should be pre-marinated: about half a bowl of rice after washing, with 2 tablespoons of oil, 1 ? teaspoons of salt and a little water (2 teaspoons) mixed well, marinated for at least half an hour, don't worry, although a lot of oil, but the oil will be evaporated during the process of cooking congee, the rice will be rotten, so it's not oily;
3, congee meat to be cooked in boiling water to remove the fishy, or salty meat: congee with lean meat to be cooked, or marinated into the salted meat: porridge with lean meat or salted lean meat, do not have to be too careful which piece of meat of the pig, in short, to keep a whole piece of meat do not cut (I generally use about the palm of a large, 1-2 cm thick piece of pork, if the conditions permit, with pork tendon meat better taste). If you use lean pork to make porridge, cook the lean pork slightly in boiling water and then rinse it. If you prefer to use salted pork to make porridge, marinate the salted pork a day in advance, as follows: rinse the pork, wipe it dry, sprinkle 2-3 teaspoons of salt on the meat and spread it evenly, and put it in the lower compartment of the refrigerator (that is, the one where it won't freeze to ice) to marinate it for 12 hours or more to make it taste good;
Pork should be kept whole and not cut into pieces. flavorful;
4, cook the porridge water to a full boil before putting down the ingredients: put a lot of water in a large soup pot and bring to a boil, before putting down the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the gravy, so that the meat cooked porridge is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped skin egg, and this first skin egg chopped under the porridge and rice with the cooking, the skin egg will melt and blend into the flavor of the porridge.
5, the first big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire to cook for 20 minutes, and then turn to a small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest;
6, the porridge texture treatment: in the turn of the small fire to cook for an hour and a half, the second egg is also chopped up, and at the same time, the cooking in the porridge in the lean meat fish out, use chopsticks to peel, and the second porridge will melt into the flavor of the porridge. At the same time, take out the lean pork from the congee, pull it with chopsticks, tear it into shreds, put it back into the congee together with the second egg and cook for the last half hour, then turn off the heat. The second skin egg half an hour before turning off the fire to add to the porridge, half an hour can be the second skin egg cooked not only lime flavor, but also become soft and smooth, eat porridge can also be eaten with the skin egg, and the meat because it is the boiling water under the, but also maintains a certain fresh flavor, torn into silk and put back into the porridge, especially delicious.
The porridge cooked in this way does not have to be under the salt, good flavor, and under the fire, easy to digest. If the porridge is a little sticky bottom, please do not use a spoon to pull the bottom of the sticky skin, or the porridge will have a paste flavor, we usually put a light spoon in the bottom of the pot with the porridge with the cooking, the water boiling process, the small spoon is also driven to prevent the porridge cooking sticky bottom.
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Materials:
Skinned eggs ... 12 pcs
Shredded lean pork ... 600 grams (1 taiwanese kilogram)
Doughnuts ... 6 sticks
Shredded green garlic (or celery, cilantro) ... A little
Rice ... 6 bowls (1 cup of cooked rice = 2 bowls of rice = 4 bowls of congee)
2 cans of pork broth
Powdered rice
Salt
Pepper
Scented oil
Plates
Places of serving utensils
Preparation:
Cut the eggs in cubes, and slice the fritters into small pieces (about the length of an index finger).
Shredded lean pork is scalded (this step increases the tenderness of the shredded meat); the fritters are deep-fried (this makes the fritters crispy)
The ratio of white rice to pork broth (or replace with water) is 1:2 in a pot of congee, and the congee is cooked and simmered until the rice grains become mushy and small. (Please keep stirring during the process, so as not to burn the porridge at the bottom of the pot to produce a bitter taste)
Add the shredded pork, salt, and mix well to remove from the heat.
When ready to eat, sprinkle the eggs, garlic, fritters and pepper. (Green garlic if you add too early will not be green, fries too early into the soft)
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Raw materials:
Rice a little, lean pork amount, a skinny egg, lettuce amount, green onions amount (do not ask me what is the amount of the amount of the amount)
Method of production:
Rice with water. Wash it and put it into a pot. Add a lot of water to the pot to simmer, the 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 and egg congee will be ready.