How to make preserved egg and lean meat porridge

Materials:

One piece of lean meat, two preserved eggs, three slices of ginger, a bowl of leftover rice, a vegetable, Chicken essence, salt, pepper, chopped green onion.

Method:

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

2. Pour in the leftover rice In the pot, add a lot of water and bring to a boil over high heat, then turn to medium heat and simmer

3. During these 10 minutes, peel the preserved eggs and cut them into small pieces. Wash the green vegetables and cut them into strips.

4. Mix the chicken essence with a little water. If you are using chicken powder, skip this step

5. When the rice grains are cooked until thicker, add ginger slices and pickled rice. Prepared pork, then add chopped preserved eggs

6. When the porridge is thick and thick, add chopped vegetables, add salt, chicken essence, and pepper and stir evenly

7. Sprinkle some chopped green onion before eating to make it taste better. I didn’t have any green onions at home, so I sprinkled some fried green onions on top. People here always sprinkle some of this on their porridge, so it’s just like doing as the Romans do.

Intimate suggestions:

1. After the water starts to boil, if you are not in a hurry, it is best to keep cooking porridge on low heat.

2. Cutting preserved eggs with a knife will smudge the knife. It is very easy to cut preserved eggs with a sewing thread:)

3. The porridge is very easy to cook. It is easy to stick to the bottom, so be careful to stir more. Some people once said that putting a spoon in the pot and cooking together will not stick to the pot. I don't think the effect is very good, just stir more.

How to make quick-boiled preserved egg and lean meat porridge

Ingredients: rice preserved egg, minced meat, onion, salt and MSG

Method:

1. In the morning Before going to work, wash two handfuls of rice (just grab two handfuls with your own hands, either ordinary rice or glutinous rice) and put them into a small pot (I usually use a small pot for boiling milk);

2. Cut a preserved egg into pellets, which can be slightly larger (about the size of half a pea); cover the rice and preserved egg with 3 times the amount of water.

3. After you come back from get off work, put the small pot on the stove and bring to a boil over high heat. Add a small amount of fresh minced meat and cook on high heat for five minutes, then on low heat for five minutes. Add seasonings (salt, monosodium glutamate, chopped green onion) ). Finish.

Special note: The reason why it is quick is because the rice and preserved eggs have been soaked together for a day, so this is particularly important.

Preserved egg and lean meat vegetable porridge

Ingredients:

Main ingredients: 2 preserved eggs, 300 grams of lean pork filling

Accessory ingredients: 50-100 grams of rice, shredded ginger, green onions, rapeseed

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

Operation:

1. Peel the preserved eggs and cut them into small pieces, and cut the onions, ginger and rapeseed into fine pieces respectively;

2. Wash the rice After cleaning, put it into the electric steam pot and add appropriate amount of water, and set the regulator for 16 minutes (or press the porridge button);

3. Set the pot on fire, pour a little cooking oil, and when the oil is hot, add the minced ginger. , add an appropriate amount of water to the minced meat, then add salt, chicken essence, and pepper in sequence, and cook until the soup thickens.

4. Add the preserved eggs, rapeseed and fried minced meat together. Stir evenly in the electric steam pot and add sesame oil and chopped green onion when serving.

Preserved egg and lean meat porridge

Ingredients: 150 grams of rice, 2 preserved eggs, 225 grams of lean pork, 1 fried dough stick, 1 chive, a little ginger, and 1 coriander.

Seasoning: 200 grams of cooking oil (actual consumption: 10 grams), a little sesame oil, a little pepper, 4 teaspoons of refined salt, 1 teaspoon of MSG.

Method:

1. Peel the preserved eggs and cut each into 8 equal pieces for later use; wash the rice and mix with a small amount of oil; wash and cut the ginger into shreds and wash the chives. Cut the green onions and mince the coriander; 2. Wash and drain the lean pork, marinate it with 3 teaspoons of refined salt for 3 hours until the flavor is absorbed, then steam it in a steamer for 20 minutes, take out and slice it; 3. Cut the fried dough sticks into small pieces and put them in In a hot oil pan, fry over low heat for about 30 seconds until crispy, then remove and drain; 4. Put the rice into the porridge pot, add water and bring to a boil, turn to medium heat and cook for about 30 minutes; add preserved eggs, lean meat slices, and ginger After the silkworms and other seasonings are brought to a boil, continue to cook for a few minutes and then turn off the heat. Add the fried dough sticks, coriander and chopped green onion before eating.

Authentic recipe for preserved egg and lean meat porridge

Ingredients for cooking porridge]: 1 piece of lean meat (tendon meat is best), 2 preserved eggs (lead-free preserved eggs), 1 piece of ginger , enough water, appropriate amount of oil and salt.

Operation process:

1. Pick rice: The best rice for cooking porridge is northeastern rice, which is round and short pearl rice. The porridge cooked is particularly soft.

２. Rice for porridge should be marinated in advance: after washing about half a bowl of rice, mix well with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons

), and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will evaporate during the cooking process of the porridge and make the rice mushy, so it is not greasy.

3. The meat for porridge should be boiled in boiling water to remove the fishy smell, or salted into bacon: lean meat or salty lean meat should be used for porridge. Keep the meat as a whole piece and do not cut it

(I Generally, a piece of meat about the size of a palm and 1 to 2 centimeters thick is used. If conditions permit, tendon meat will taste better). If you use lean meat to cook porridge, you should first boil the lean meat slightly in boiling water and then wash it; if you like to use pickled bacon to cook porridge, you should cook it first

To marinate bacon, the method is as follows: Take a piece of meat, rinse it, wipe it dry, sprinkle 2 to 3 teaspoons of salt, apply it evenly on the meat, and put it in the refrigerator to refrigerate

Marinate for 12 hours or more Tasty.

4. The water for cooking the porridge must be fully boiling before adding the ingredients: put a lot of water in a large soup pot and boil it before adding the ingredients. Add the meat pieces and ginger slices first, and don't turn down the fire

After the meat pieces are put into the boiling water, the outer part will be cooked and hard due to the heat, sealing the gravy inside, so that the meat will not remain in the porridge after it is cooked. Unpalatable. Then

When the water boils again, add the pickled rice and a chopped preserved egg. Chop the first preserved egg and add it to the porridge and cook it with the rice. The preserved egg will melt.

Integrated into the flavor of the porridge.

5. Cook on high heat first, then low heat, and the heat should be sufficient: when the water is boiling, after adding the ingredients, cook on high heat for 20 minutes, then turn to low heat and cook for 1 and a half hours. When the heat is sufficient, the porridge will be soft. Tasty and easy to digest.

6. Treating the texture of the porridge: After simmering for one and a half hours on low heat, chop the second preserved egg into small pieces. At the same time, take out the lean meat cooked in the porridge and use chopsticks to pull and tear it. Shape into strands, put back into the porridge together with the second preserved egg, cook together for the last half hour, then turn off the heat. The second preserved egg

Add the second preserved egg to the porridge half an hour before turning off the heat. The second preserved egg can be cooked in half an hour until it has no lime smell and becomes soft and smooth. It can also be eaten with porridge

There are preserved eggs, and because the meat is cooked in boiling water, it still retains a certain umami flavor. It is especially delicious when it is torn into shreds and put back into the porridge.

The porridge cooked in this way does not need to be salted. It is delicious, reduces heat and is easy to digest. If the porridge is a little sticky to the bottom, please do not use a spoon to pull out the sticky skin at the bottom of the pot, otherwise the porridge will taste mushy. We usually put a light small spoon on the bottom of the pot to cook with the porridge. When the water is boiling, the small spoon is also driven to prevent the porridge from sticking to the bottom.