material

Rice 150g, pork or beef tenderloin 100g, 2 preserved eggs, ginger 1, leek 1, 3 ml of sesame oil+0/2 teaspoon, 5 g of salt+0 teaspoon, and 2 liters of clear water.

working methods

1. Wash the rice, add water, pour in sesame oil and stir well, then set aside and soak for 30 minutes. Peel and shred ginger, and chop leek. Cut the preserved egg into small pieces.

2. Slice the meat first, then shred it, and finally cut it into small particles. Put it in a bowl, add 1/4 teaspoons (1 g) of salt, stir well and marinate for 20 minutes.

3. Pour water into the pot. After the fire boils, pour the meat and cook for a while. When there is floating foam on the water surface, clean it with a spoon, then pour in half of the preserved eggs, add shredded ginger and cook for about 2 minutes, then pour in the soaked rice, cook for 40 minutes on low heat, and stir in the same direction with a spoon every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot.

4. Finally, pour the remaining half of the preserved eggs, continue to cook for 10 minute, add the remaining salt and chopped chives and serve.

Mushroom corn porridge

material

Rice, corn kernels, carrots, mushrooms, ham

working methods

1. Wash and soak rice for more than 1 hour. Wash and cut carrots into small pieces. I use canned corn kernels ~ mushrooms and ham are also cut into small particles.

2. Put some salad oil in the rice, and at the same time add mushrooms to start cooking ~ After boiling, add carrots and corns, and stir while cooking, in one direction ~

3. When you feel almost cooked (about 20 minutes), add diced ham, boil it again and sprinkle with chopped green onion, preferably seasoned with salt ~