How to cook the preserved egg and lean porridge of Yonghe soybean milk?

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

Operation process: 1 Pick rice: The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge cooked is particularly soft.

2 Pre-marinate the rice for porridge: After about half a bowl of rice is washed, mix it with 2 tablespoons of oil, 1 1/2 teaspoon 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, making the rice rotten, so it is not greasy.

3 The meat used to cook porridge should be boiled in boiling water to remove the smell, or marinated into salted meat: use lean meat or marinated salted lean meat to cook porridge, and keep a whole piece of meat without cutting it (I generally use a piece of pork about the size of a palm and 1 2 cm thick, if conditions permit, it tastes better with pork tendon). If you use lean meat to cook porridge, then first boil the lean meat slightly in boiling water and then wash it; If you prefer to cook porridge with marinated salted pork, then marinate the salted pork a day in advance here:

A piece of pork, rinse, pat dry, sprinkle with 2 3 teaspoons of salt, spread evenly on the meat, and marinate in the refrigerator for 12 hours or more to taste.

4 The water for cooking porridge should be fully boiled before adding ingredients: Put a lot of water in a large soup pot and boil before putting the ingredients. First put the meat pieces and ginger slices, don't turn off the fire, the meat pieces are in boiling water, the outer part is cooked hard when heated, and the meat juice inside is sealed, so that the meat is not unpalatable after cooking porridge.

Then when the water boils again, the pickled rice and a chopped preserved egg are added, and the first preserved egg is chopped and boiled with the rice, and the preserved egg will melt and blend into the flavor of the porridge.

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

6 Texture treatment of porridge: After boiling for 1 and a half hours on low heat, chop the second preserved egg as well, and at the same time take out the lean meat boiled in the porridge, pull it with chopsticks and tear it into shreds, put it back into the porridge with the second preserved egg, cook for the last half hour, and then turn off the heat. The second preserved egg is added to the porridge half an hour before turning off the fire, and the second preserved egg can be boiled in half an hour without lime smell, and at the same time it becomes soft and smooth, and you can also eat preserved eggs when eating porridge, and the meat is boiled when the water is boiling, and it also maintains a certain umami, and it is torn into shreds and put back into the porridge, which is particularly delicious.

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

How to make egg and lean porridge Ingredients for cooking porridge: 1 piece of lean meat (pork tendon meat is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, and the other is not so lime flavor), 1 piece of ginger, enough water, appropriate amount of oil and salt To cook a pot of fragrant and delicious preserved egg salted and lean porridge, the tips are as follows: 1. Pick rice:

The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge cooked is particularly soft; 2. The rice for cooking porridge should be marinated in advance: after about half a bowl of rice is washed, it should be mixed with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinated for at least half an hour. 3. The meat of the porridge should be boiled in boiling water to remove the fishy, or marinated into salted meat: the porridge is cooked with lean meat or salted lean meat, and it is not necessary to be too particular about which piece of meat is in the pig, in short, it is necessary to keep a whole piece of meat not to be cut (I generally use a piece of pork about the size of a palm, 1 2 cm thick, if conditions permit, use pork tendon meat to taste better).

If you use lean meat to cook porridge, then boil the lean meat slightly in boiling water and then wash it; If you like to cook porridge with pickled salted pork, then you should marinate salted pork a day in advance, Fang Li Tong's Zen method is like where to dust: a piece of pork, rinse, wipe dry, sprinkle 2 3 teaspoons of salt, evenly spread on the meat, put it in the lower compartment of the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) and marinate for 12 hours or more before it can be flavored; 4 The water for cooking porridge should be fully boiled before adding ingredients: Put a lot of water in a large soup pot and boil before putting the ingredients.

First put the meat pieces, ginger slices, don't turn off the fire, the meat pieces are in the boiling water, the outer part is heated and cooked hard, and the gravy inside is sealed, so that the meat is not unpalatable after cooking the porridge, and then when the water boils again, the marinated rice and a chopped preserved egg, and the first preserved egg is chopped and boiled with the porridge, and the preserved egg will melt and blend into the taste of the porridge. 5 First high heat, then low heat, the heat should be sufficient: the water is boiling, after the ingredients, first boil on high heat for 20 minutes, and then turn to low heat and cook for 1 and a half hours, the heat is enough, the porridge will be soft and easy to digest. 6. Texture treatment of porridge:

After boiling on low heat for 1 and a half hours, chop the second preserved egg as well, and at the same time take out the lean meat boiled in the porridge, pull it with chopsticks, tear it into shreds, put it back into the porridge with the second preserved egg, cook for the last half hour, and then turn off the heat. The second preserved egg is added to the porridge half an hour before turning off the fire, and the second preserved egg can be boiled in half an hour without lime taste, and at the same time it becomes soft and smooth, and you can also eat preserved eggs when eating porridge, and the meat is boiled when the water is boiling, and it also maintains a certain umami, and it is torn into shreds and put back into the porridge, which is particularly delicious. The porridge cooked in this way does not need to be salted, it is delicious, and it is easy to digest under the fire.

If the porridge is a little sticky to the bottom, please do not use a spoon to pull the sticky skin at the bottom of the pot, otherwise the porridge will have a mushy taste, we usually put a light small spoon at the bottom of the pot and cook with the porridge, the water boiling process, the small spoon is also driven, can prevent the porridge from sticking to the bottom.

The preparation of porridge with preserved eggs and lean pork

Ingredients: 1/2 cup of rice, 1 preserved egg, 80 grams of lean meat, 2 green onions, a little shredded ginger, appropriate amount of salt, appropriate amount of oil, appropriate amount of cooking wine;

Steps:1After washing the rice, add a little salt and oil, mix well and marinate for 10 minutes;

2.Add 3 bowls of water to the pot and bring to a boil, pour in the rice to cook the porridge, about 30 minutes, stir occasionally during the cooking process to avoid the paste and the rice oil is better;

3.Shred the lean meat, add an appropriate amount of salt, oil and cooking wine, mix well and marinate for 10 minutes; Cut the preserved eggs into small cubes; Finely chop the green onions;

4.When the porridge is cooked to almost the desired consistency, add the preserved eggs, shredded lean pork, shredded ginger and most of the chopped green onions, and cook for another 10 minutes;

5.Finally, when the consistency is appropriate, add salt to taste. Sprinkle some chopped green onions when drinking.

Nutritional value of preserved eggs.

Preserved eggs are rich in protein, fat, cholesterol, vitamin A, vitamin E, sodium, phosphorus, potassium, calcium, iron, zinc, selenium and other nutrients.

Lean nutritional value.

Lean pork contains 10% 20% fat, and it also contains egg white matter, carbon-based Xiangshui compounds, vitamin A, vitamin B1, niacin, vitamin E, potassium, calcium, iron, zinc and other nutrients, which have certain nutritional value and are the main ones of animal fat and protein in some families.

Moderate consumption of lean pork is beneficial to promote health, but should not be excessive, its fat contains cholesterol, every 100g of lean meat contains about 80 mg of cholesterol, hyperlipidemia and obesity patients should not eat too much.

Pork efficacy and function:

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Ingredients: 150 grams of rice, 2 preserved eggs, 90 grams of lean pork, appropriate amount of water, appropriate amount of salt, 1 4 spoons of chicken essence, 1 2 spoons of cooking wine, 1 2 spoons of starch, 1 teaspoon of sesame oil.

Method 1: Put the rice in a large bowl, add water and rub it, wash it, and soak it in water for 30 minutes.

2. Wash the soaked rice again, drain the water and pour it into the pot, add an appropriate amount of water, the amount of water is about twice that of the usual cooking. Cover the pot and press the switch to start cooking.

3. After soaking the lean meat in bleeding water, rinse it well, cut it into shredded meat, add an appropriate amount of salt, 1 4 spoons of chicken essence, cooking wine, starch, grasp and mix evenly and marinate for 10 minutes.

4. Peel the preserved eggs and cut them into small cubes.

5. After the porridge is boiled, remove the lid to leave some gaps to avoid splashing the pot, cook until the porridge water becomes thicker for about 10 minutes, then remove the lid and stir with a spoon from time to time.

6. Use another boiling pot, pour in a small amount of water, add shredded meat after boiling, use chopsticks to disperse, and cook until all the color becomes lighter.

7. Rinse with warm water to remove the foam and drain the water.

8. After the porridge is cooked until the rice is fully cooked and the porridge water is relatively thick, add shredded meat, preserved eggs, appropriate amount of salt, 1 4 spoons of chicken essence, cook for about 1 minute, stir constantly with a spoon, add sesame oil, stir well and put it out.

Porridge with preserved eggs and lean pork.

Ingredients: 2 preserved eggs, 300 grams of lean meat, 1 cup of rice, a little shredded ginger, 1 green onion, seasoning: 1 teaspoon salt, a pinch of pepper.

Chop 1 preserved egg, add a little oil and rice grains and stir well. chop the green onion;

Marinate lean meat with 3 tablespoons of salt overnight, wash and slice;

Put all the ingredients into the inner pot, add water, lock the lid, and select the "porridge" setting. The work is completed, and the insulation light is on;

Naturally cool to the point that there is no pressure in the pot, the float valve falls, disconnect the power supply, and open the lid;

Add a pinch of salt, sugar and pepper to taste, sprinkle in shredded ginger and chopped green onion.

Chinese seafood claypot rice.

Ingredients: 8 grams of cuttlefish, 4 white shrimps, 120 grams of crab sting, 2 cups of white rice Seasoning: appropriate amount of chopped green onion, oil, sugar.

Wash the white rice, put it in a pot, and add an appropriate amount of water;

Wash the cuttlefish and cut it into rings; Peel the shrimp and remove the intestinal puree; Wash and drain the crab sting;

Arrange the cuttlefish, shrimp, and crab stings on the rice noodles in order, lock the lid, and select the "Cooking Rice" setting. The work is completed, and the insulation light is on;

Disconnect the power supply, release all the steam from the vent valve, open the lid, and add the chopped green onion seasoning.

Potato brisket in a potato.

Ingredients: 500 grams of beef brisket, 150 grams of potatoes, 10 grams of ginger, 50 grams of carrots, 10 grams of green onions Seasoning: 20 grams of butter, 15 grams of salt, 10 grams of monosodium glutamate, 100 grams of water, 20 grams of Huadiao wine, wash and cut the brisket, peel and cut the potatoes into pieces, slice the ginger, peel and cut the carrots, and cut the green onions.

Put the brisket, potatoes, carrots, Huadiao wine, ginger slices, and seasonings into the pot, put a small amount of water, lock the lid of the pot, turn on the electricity, and select the "hoof tendon beans" file. The work is completed, and the insulation light is on;

Disconnect the power supply, release all the steam from the vent valve, and open the lid to remove the food.

The recipe for preserved egg and lean pork porridge is as follows:

1. Clean the rice, then put it in the rice cooker, add an appropriate amount of water, and set the rice cooker to cook porridge.

2. Cut the lean pork into small cubes, the smaller the better, and be careful not to chop it into minced meat.

3. Put water in the pot, boil the pot, put in the diced chopped meat, put a spoonful of cooking wine to remove the smell, boil over high heat and skim off the foam with a spoon, blanch and remove it for later use.

4. Turn on the rice cooker, add diced meat, and boil together.

5. Peel the Songhua eggs, put them in a steamer and steam them, then cut them into small cubes.

6. Turn on the rice cooker, add the cut preserved eggs, and cook for about 10 minutes.

7. Bring the pot to a boil, add an appropriate amount of salt and chopped green onions, pour some sesame oil, and stir well.

In this way, a pot of fragrant preserved eggs and lean diced pork is ready, which is healthy for the stomach, delicious and nutritious.

This week, I didn't have a thick and delicious preserved egg and lean porridge for her beloved!

How to make porridge with preserved eggs and lean pork? Cook the rice in the pot and remove it, cut the lean meat into pieces, add salt, pour in the preserved egg in the casserole porridge, and fry the meat.

How to make porridge with preserved eggs and lean pork? Put ginger starch on the shredded meat and marinate it, heat the pan with oil and shiitake mushrooms, add boiling water, wait for the water to boil and stir evenly in the next rice, add preserved eggs and lean meat, add salt and coriander two minutes after work.

The National Day family reunion and make breakfast to conquer their stomachs

Preserved egg and lean pork porridge, simple and delicious.

Teach you how to make preserved egg and lean porridge nutritious and delicious.

This one just shredded everything. The taste is not good. Except with babies and toothless old people.

Method: Recently, the soybean milk machine recipe prepares the latest preserved egg lean porridge method, which is very simple to make, and the ingredients are that we often eat in pearl rice, lean meat, and preserved eggs.

Soymilk machine recipe to prepare the latest preserved egg lean porridge method.

The soybean milk machine recipe is very simple to prepare the latest preserved egg and lean porridge.

Ingredients: 100 grams of pearl rice, 15 grams of blending oil, 20 grams of lean meat, 1 preserved egg, a small piece of ginger, appropriate amount of green onion and salt.

Production method: 1. After washing the pearl rice, use blended oil and salt for about half an hour for later use.

2. Wash and chop the lean meat, cut the preserved egg into small cubes, cut the ginger into slices, and chop the green onion.

3. Put the minced meat and ginger slices into the pot with an appropriate amount of boiling water (according to the water capacity of the soymilk machine), cook on high heat for about 3 minutes, and then pour them into the soymilk bucket together.

4. Then pour in the marinated pearl rice and diced preserved eggs, put the soymilk machine head, turn on the power supply and select the rice cereal function (according to the actual soymilk machine rice cereal or porridge function), start the soymilk machine, about 25 minutes, the soymilk machine prompts the sound, the porridge is ready, add the seasoning and eat.