How to make vegetable porridge and preserved egg and lean pork porridge?

I'll go back and make it, I like it

How to make preserved 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 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 fish, or marinated into salted meat

Cook porridge with lean meat or salted lean meat, don't be too particular about which piece of meat is the pig, in short, keep a whole piece of meat and don't cut it (I generally use a piece of pork about the size of a palm, 1-2 cm thick, if conditions permit, use pork tendon for better taste). 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 marinate the salted pork a day in advance by the following methods: a piece of pork, rinse it, wipe it dry, sprinkle it with 2-3 teaspoons of salt, spread it evenly on the meat, and put it in the lower compartment of the refrigerator (that is, it will not freeze into ice) and marinate for 12 hours or more before it can absorb the flavor; 4. The water in which the porridge is boiled fully before the ingredients:

Put a lot of water in a large soup pot and bring it to a 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 the big fire, then the small fire, the heat should be sufficient:

When the water is boiling, after the ingredients are added, boil on high heat for 20 minutes, then turn to low heat and cook for 1 and a half hours. 6. Texture treatment of porridge: After boiling for 1 and a half hours on low heat, chop the second preserved egg, 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 it for the last half an 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.

A delicious way to make porridge with preserved eggs and lean meat

Ingredients used] Appropriate amount of ricePreserved eggs2-3 pieces,Lean meat50 grams,SpinachAppropriate amount, a small amount of coriander and chives, 1 small piece of ginger, a little cooking wine, a little white pepper, a little salt.

Production steps] The first step: First of all, the rice should be washed several times, until there are no impurities in the rice water, and then a little fine salt and cooking oil should be added to the washed rice, stirred and let stand for about 20 minutes. After that, add enough water** to boil, and turn to low heat when the rice soup is boiling.

Step 2: When the rice is boiled, we can use this free time to process other ingredients, first peel off the skin of the ginger or scrape it off with a knife and cut it into minced shapes, wash the chives and cut them into small pieces, and finally peel off the shell of the preserved egg, and then cut the preserved egg into small pieces and put it away with other ingredients for later use.

Step 3: Then wash the lean meat, cut it into small pieces or thin slices, cut it into a bowl and add a little cooking wine to remove the smell and fine salt to taste, and a little pepper, then mix it and marinate for about ten minutes. Wash the spinach and set aside.

Step 4: We can see how well the rice has been cooked, if the rice has been boiled and bloomed, we can put the minced ginger and shallots in it first and stir a few times to continue to boil. When the aroma slowly wafts out, you can put the marinated lean meat in, place the lean meat and cause uneven heating caused by huddles, pour in the lean meat and stir it until it spreads, and continue to boil until the lean meat turns white.

Step 5: The meat is relatively easy to cook, only need to pour in and boil for a while to change color, then you can put the preserved eggs in, the same is poured and stirred, so that the taste of boiling is more uniform, the ingredients are boiled in the pot, and the porridge becomes thick, you can put a little white pepper and salt in an appropriate amount, and then add spinach and cook for two minutes, adjust the taste and turn off the fire.

Tips].

1 Preserved eggs have two colors, generally cooking porridge is made of dark preserved eggs, and the yolk in the preserved egg is sugar-hearted, most of the time when cutting is sticky knife, so when cutting, you can put the preserved egg in the refrigerator in advance and freeze it for a few minutes, and it will be better cut after the yolk solidifies.

2 Add ginger to the porridge to remove the fishy smell from the meat and eggs, but don't put too much to make the ginger taste overshadow the taste of other ingredients!

Simple and delicious nutritious vegetable porridge, in fact, I think it is more delicious without adding green vegetables, let's take a look at the method of green vegetable preserved egg and lean meat porridge!

Ingredients: IngredientsA small cup of porridge and rice, an appropriate amount of green vegetables, an appropriate amount of shredded meat, and two preserved eggs.

Excipients

Cooking wine to taste, salt to taste, starch to taste.

Step 1

1.Prepare a small cup of porridge rice.

2.Put the rice in a pot, add water and bring to a boil, then reduce the heat.

3.When boiling porridge, prepare the ingredients, cut the shredded meat and marinate it with cooking wine, starch and salt, and chop the vegetables, preserved eggs and green onions for later use.

4.Stir-fry the shredded meat in a pan until white.

5.When the porridge is slightly viscous, add shredded pork, green vegetables, and preserved eggs in turn, stirring constantly.

6.Reduce heat and stir.

7.Serve in a bowl. Pepper can be added to enhance the flavor according to personal preference.

The preparation of porridge with preserved eggs and lean pork.

This paragraph] raw materials:

rice, 150 grams, about two-thirds in small bowls;

preserved eggs, 3 pcs.;

Lean meat, 150 grams, about 1-2 cm thick, 7-8 cm square, depending on personal taste;

sesame oil, 3 grams, about one-half tablespoon;

table salt, 5 grams, about a tablespoon;

Water, ginger, chives.

celery, a please;

Please note that the above ingredients are based on the serving size of two ordinary adults, please increase or decrease according to the number of people or personal taste.

This paragraph] is used:

1. Wash the rice first, put it in a small bowl, add 1 tablespoon of water, sesame oil and salt, stir, and soak for about 30 minutes.

2. Finely cut the ginger, chop the chives, and dice the preserved eggs for later use.

3. Cut the lean meat into thin strips, put it in a bowl, add a small amount of salt and stir, marinate for about 20 minutes.

4. Pour water into the pot, bring to a boil over high heat, blanch the shredded meat, and skim off the foam on the water surface.

5. After boiling for about 1-2 minutes, pour in half of the preserved eggs first, and then pour in the ginger shreds.

6. After about 1-2 minutes, pour in the soaked rice, stir and boil for 5 minutes.

7. Cook over low heat for 40 minutes, stirring every 5 minutes to avoid sticking to the pan.

8. Finally, pour in the remaining half of the preserved eggs, continue to cook for 10 minutes, add an appropriate amount of salt and chives, and then you can get out of the pot.

9.The above method is to use a gas and induction cooker, etc., and the water boils quickly to turn the preserved eggs into a pan, and it is easy to stick to the pan, but if you use a casserole, the method is different.

The method is modified as follows:

1) It is impossible to boil the preserved eggs, so you can put all the preserved eggs in it at the beginning.

2) Use a casserole instead and don't stir.

Notes in this paragraph:

a, about preserved eggs.

1) It is recommended to buy preserved eggs made by lead-free technology, which are healthier and have no lime smell, preserved eggs are also called Songhua eggs, and the names on the supermarket shelves are slightly different;

2) There are many ways to cut preserved eggs, generally when using a kitchen knife, you can apply a little cooking oil and then cut it, which can avoid sticking to the knife;

3) The preserved eggs are put in two times because the first time is to boil the preserved eggs and the flavor seeps into the porridge, and the second time is to increase the taste of the porridge;

b, about lean meat.

1) In the production process, the step of blanching the shredded pork to remove the smell is very important for the taste of the final porridge;

2) Lean meat generally chooses pork, but you can also choose to use beef tenderloin, which will taste very good;

c, about rice and others.

1) After soaking rice in water and sesame oil, the boiled rice grains are easier to bloom and have a better viscosity and smoothness.

2) When cooking for the last 20 minutes, it is extremely easy to stick to the pan, it is recommended to turn off the heat to a minimum and stir frequently.

3) All ingredients, such as shredded ginger and chives, are not set in stone and can be adjusted or increased or decreased according to personal taste.

4) For cooking porridge, a casserole and a transparent lid are highly recommended to easily see the state of the porridge.

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.

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