How to make preserved egg and lean porridge should be explained in detail by professionals

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 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 the pig, in short, it is necessary to keep a whole piece of meat without cutting it (I generally use a piece of pork about the size of a palm, 1 2 cm thick, if the 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 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 2 3 teaspoons of salt, spread evenly on the meat, and marinate in the lower compartment of the refrigerator (that is, a fresh-keeping compartment that will not freeze into ice) for 12 hours or more before it can absorb the flavor;

4. The water for cooking porridge should be fully boiled before putting the ingredients: put a lot of water in the 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 are placed, 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, 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.

Cook the porridge, cook the meat, add a little salt, and finally reconcile it.

raw 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 pinch

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.

Method: 1. Wash the rice first, put it in a small bowl, add 1 tablespoon of water, sesame oil, salt and 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.