Because the steamed preserved egg porridge looks foggy and dirty, it even tastes a little bitter. In fact, if you want to cook any delicious porridge, you need to remember a principle: rice and ingredients should be cooked separately. What do you mean? Don't put the ingredients into the porridge too early. Wait until the porridge is cooked to a certain extent before pouring the ingredients. Preserved egg porridge food: 200g of rice, 2 preserved eggs, lean pork100g. Seasoning: oil, salted ginger slices, sesame oil. Practice: 1. Wash the rice and soak it in warm water for 30 minutes. 2. Shelling and dicing preserved eggs; Dice lean pork, add proper amount of vinegar and ginger slices, and marinate for 10 minute. 3. Put cold water in the pot, blanch the diced meat in boiling water, pick it up and rinse it with clear water. After drying, fry the pan for later use.
4. Cook the rice in a pot, and cook it 15-20min after it is popular, and cook it for 30-40min with low fire. In the meantime, keep stirring to avoid sticking to the bottom. 5. Add diced meat, simmer for 5m5m, 2m5m and 5min, then pour in diced preserved eggs, simmer for 2min, turn off the fire and cover for 5min. 6, a small amount of sesame oil can be dropped, and it can be eaten when it is slightly cool. The truth of filial piety: 1. Preserved eggs are best not to be eaten often. When choosing preserved eggs, you must choose lead-free preserved eggs. 2. Lean pork can be replaced by beef and mutton. If it is possible to use salted sausage, remember to reduce the dosage without pickling, soak it in warm water in advance to wash off some of the salty taste, otherwise the porridge will be very salty. 3, preserved eggs need to be added before the pot, otherwise it is easy to cook, porridge will appear cloudy and dark yellow, and a little bitter.