How to put water in preserved egg and lean pork porridge How to cook preserved egg and lean pork por

Hello landlord: Generally, there are two ways to make preserved egg and lean porridge at home:

The first is a simple method: cut the preserved egg into small pieces, cut the lean meat into shredded meat or minced meat, put it together with rice, and add salt, an appropriate amount of soy sauce, and umami to boil into porridge.

The second is a slightly more complicated approach: first boil the rice into porridge, cut the lean meat into thin slices, drown it with rice wine, soy sauce and small powder, put the preserved eggs cut into small pieces or slices into the boiled porridge, cook for about five to eight minutes, put the adjusted lean meat slices in the boiling porridge, and then put in the appropriate amount of salt and MSG, according to the taste, you can also put in the appropriate amount of chopped coriander, when the lean meat changes color, it is cooked, and you can also drop in the appropriate amount of sesame oil according to the taste, you can turn off the fire and eat.

The first way to eat is suitable for eating in a large pot, and it is all cooked at once. The second way of eating is suitable for small pot eating, choose as much white porridge as you eat, and then make preserved egg porridge, and the remaining white porridge can be made into other forms of vegetable porridge or seafood porridge. If you want to say that it is delicious, of course, it is the second kind, the meat is tender and the porridge is hot, and the meat is flaked and tastes good.

If you are satisfied, thank you!!

Method: 1. Cut the preserved eggs into pieces, and cut the fritters into small pieces for later use.

2. Add a little starch and salt to the shredded lean meat and marinate for 1o minutes.

3. Blanch the shredded lean meat and scoop it up.

4. After boiling the white porridge, switch to low heat, add preserved egg pieces, shredded lean pork, salt and fresh chicken essence, stir slightly evenly to turn off the heat.

5. Sprinkle the green garlic shreds and fried dough sticks before eating.

200 grams of rice, 2000 grams of water, 200 grams of lean pork, 2 Songhua eggs.

That's the proportion.

Put a small amount of water to boil the preserved eggs first, and then add the rice.

I think it's the same as porridge.

Hello, I'm glad that your question is answered as follows: add lean meat and preserved eggs to the boiled white porridge, add auxiliary ingredients and stir well, and add seasonings and flavor-enhancing vegetables after cooking. Add ginger and lean meat to the porridge to boil the raw rice into white porridge, turn on low heat and simmer, add ginger shreds, lean meat, and stir well with chopsticks. Add pepper and preserved egg pieces, add the pepper, pour in the shelled and cut the preserved egg pieces, and quickly stir well with chopsticks.

Add the seasoning liquid and vegetables and boil for 1-2 minutes, add light soy sauce and salt, and finally add coriander and green onions.

Summary. Step 1: Wash 150g of rice and set aside; After slicing or shredding pork, add a little salt and cooking wine to grasp well, then pour in a little water (for the meat to be more tender) and stir vigorously, and finally grab a little dry starch and mix evenly, drizzle a little cooking oil and set aside; In order to cut the preserved eggs well without fishy smell, first boil the preserved eggs in water for a few minutes, and after cooling, the yolk will be easily chopped and not sticking to the knife.

Step 2: The preferred tool for boiling porridge is the casserole, which is evenly heated, which can bring a better taste to the porridge, boil water in the casserole, pour the washed rice into the casserole, and then pour in an appropriate amount of peanut oil, turn on medium and high heat to start boiling porridge, the purpose of adding peanut oil is very simple is to increase the flavor and make the porridge taste thicker.

Step 3: Boil the porridge for about an hour and a half and begin to thicken, then add shredded ginger and chopped preserved eggs and stir well, then add salt, pepper, sesame oil to taste and cook for 5 minutes, and finally put the meat slices into the pot and cook for another 5 minutes, turn off the heat, sprinkle with chopped green onions, and then you can get out of the pot.

How to cook preserved eggs and lean pork porridge will not divide the water.

Step 1: Wash 150g of rice and set aside; After slicing or shredding pork, add a little salt and cooking wine to grasp well, then pour in a little water (in order to make the meat more tender) stir vigorously, and finally grab a little dry starch and mix evenly, drizzle a little cooking oil and set aside; In order to sell the preserved eggs so that they do not smell fishy, the preserved eggs are boiled in water for a few minutes, and after cooling, the yolk is easy to chop and does not stick to the knife. The second step is to sell at a loss

Boil water in the casserole, pour the washed rice into the casserole, and then pour in an appropriate amount of peanut oil, turn on medium and high heat to start boiling porridge, the purpose of adding peanut oil is very simple to increase the flavor and make the porridge taste thicker. Step 3: Boil the porridge for about an hour and a half and begin to thicken, then add shredded ginger and chopped preserved eggs and stir well, then add salt, pepper, sesame oil to taste and cook for 5 minutes, and finally put the meat slices into the pot and cook for another 5 minutes, turn off the heat, sprinkle with chopped green onions, and then you can get out of the pot. Kiss.

Step 1 of the preparation of preserved egg and lean pork porridgeRinse the rice, put it in a small bowl, stir with 1 tablespoon of water, sesame oil and salt, and soak for about 30 minutes. [The oil pie added during soaking will blend with the porridge when Jane and boil the porridge, so you don't have to worry about being greasy] 2

Finely chop the ginger, finely chop the chives, and dice the preserved eggs for later use. 3.Finely cut the lean meat, put it in a bowl, stir with a little salt, and marinate for about 20 minutes.

4.Pour water into the pot, bring to a boil over high heat, add shredded meat and blanch it to remove the foam on the water surface. 5.

After boiling for about 1-2 minutes, pour in half of the preserved eggs first, then pour in the ginger shreds. 6.After about 1-2 minutes, pour in the soaked rice, stir and dust to boil for 5 minutes.

7.Switch to low heat and cook for 40 minutes, stirring every 5 minutes to avoid sticking. 8.

Finally, pour in the remaining half of the preserved eggs, continue to cook for 10 minutes, add the appropriate amount of salt and chives, and then remove from the pot.

Summary. Prepare the ingredients.

2 preserved eggs, 200g lean meat, 1 small rape, 1 cup of rice, ginger shreds.

Steps. 1. Shred the lean meat, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and shredded ginger, grasp well and marinate for 1 minute. Cut the preserved eggs into cubes and soak the rice for 20 minutes in advance.

2. Boil half a pot of water in the pot, then add rice and cook until thick, add preserved eggs and cook for 2 minutes, then add shredded meat and cook for 2 minutes, and add vegetables and an appropriate amount of salt to taste at the last minute.

3. Turn off the heat and light a few drops of sesame oil.

When cooking porridge, you should stir it from time to time, otherwise it will paste the bottom of the pot Or you can use a rice cooker to make it It is too happy to drink a bowl of porridge with preserved eggs and lean pork in the morning

How to cook preserved eggs and lean pork porridge will not divide the water.

Hello ( How to cook preserved eggs and lean porridge will not divide the water.

Prepare the ingredients. 2 preserved eggs, 200g lean meat, 1 small rape, 1 cup of rice, ginger shreds.

Steps. 1. Shred the lean meat, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and shredded ginger, grasp well and marinate for 1 minute. Cut the preserved eggs into cubes and soak the rice for 20 minutes in advance.

2. Boil half a pot of water in the pot, then add the dough or carefully add the rice to cook until thick, add the preserved eggs and cook for 2 minutes, add shredded meat and cook for 2 minutes, add vegetables and an appropriate amount of salt to taste at the last minute.

3. Turn off the heat and light a few drops of sesame oil.

When cooking porridge, you should stir it from time to time, otherwise it will paste the bottom of the pot Or you can use a rice cooker to make it It is too happy to drink a bowl of porridge with preserved eggs and lean pork in the morning

When cooking, don't turn it off the heat, and you won't split the water if you boil it slowly.

A pot of porridge is generally placed until it is cold, but it becomes water porridge and separates.

Dear, this is a normal mu beam, after the porridge is boiled, it is thick, viscous, and it has been placed for a long time, and the rice and other foods have precipitated before the mold, and the water is separated out Dan Naiqing. After stirring and heating, it will return to a thick, sticky porridge shape.

No, it will be very thin and sour after separation at noon, and it will not deteriorate so quickly in winter.

The porridge deteriorates quickly because it contains more water, and the structure of the rice grains has been destroyed, the starch is decomposed, and the bacteria and fungi are easy to multiply in large quantities under this condition, and the metabolism produces waste and toxins, and the flora spreads to cause the porridge to deteriorate.

What can be done to change this situation, I can't cook millet, black rice porridge, etc.

First of all, we can reheat and boil the porridge again before putting it in the refrigerator to kill most of the bacteria and fungi. Roll and seal the rest with plastic wrap to reduce contact with air. If you don't have a refrigerator at home, you should also place it in a cool place as much as possible to avoid the sun.

The reason why the meat is put in the porridge with preserved eggs and lean pork is that it is more likely to spoil.

A simple recipe for porridge with preserved eggs and lean pork:

1. Take 120 grams of rice.

2. Wash the rice and soak it in cold water for 30 minutes.

3. Wash and slice the tenderloin.

4. Add cooking wine and 1 2 tablespoons of vegetable oil, grasp and marinate for 15 minutes.

5. Add 1200 grams of cold water to the pot.

6. Add the marinated tenderloin slices.

7. Boil until the water boils and the blood foam floats.

8. Skim off the floating blood foam and cook the meat slices for another 7-8 minutes.

9. Remove the boiled meat and set aside the broth.

10. Control the water of the soaked rice, add 1 2 teaspoons of vegetable oil to the rice and mix well.

11. Heat the broth again and pour the rice into the pot of boiling broth.

12. Boil over low heat until viscous, stirring from time to time throughout the process to prevent the bottom from sticking.

13. Cut the preserved eggs into small pieces.

14. Cut the meat into thin strips.

15. Peel and shred the ginger.

16. 5 minutes before cooking, put the chopped preserved eggs and the processed shredded meat and ginger into the pot.

17. Stir well and cook for 5 minutes.

18. Add chicken powder, white pepper and appropriate amount of salt, mix well, and sprinkle chopped chives out of the pot.

Preserved egg and lean pork porridge making skills:

1. The ratio of rice to water is 1:10, and you should use a little better rice, so that the porridge will taste smooth and sticky.

2. When boiling porridge, add a little oil to the rice and mix well, which can make the rice grains boil until they bloom in a short time, and the taste is more fragrant.

3. Wait for the water to boil before the rice, the amount of water should be added enough at one time, do not add water or stop fire halfway, if you have to add water, you can only add boiling water.

4. The meat must be blanched first, do you see those blood foams? If you don't blanch it, you'll eat it all in your stomach.

5. Cook porridge with broth that has been blanched with blanched foam, and the porridge will be very fragrant.

How to cut preserved eggs without sticking to the knife:

1. Peel off the shell of the preserved egg first.

2. Pour boiling water over the knife.

3. Cut the preserved egg with the back of a warm knife to ensure that the yolk will not stick.

It is worth noting that in order to cut the preserved eggs beautifully, you need to pour boiling water on the back of the knife again after cutting a few knives.

How long does it take to cook preserved egg and lean pork porridge before it is fragrant?

Be sure to soak the rice half an hour in advance. Take about 2 taels of rice and wash it, add 10g of salad oil, 5g of salt and water that has not been covered by rice, and soak for 30 minutes. After this treatment, the rice is more likely to rot, sweeter and easier to taste.

Then there is the meat in the porridge, it is best to choose the tenderloin, the meat is tender, and it is more suitable for making this porridge. Cut the meat into shredded meat of the appropriate thickness and mix well with a small amount of cooking wine, white pepper, sugar and salt to taste. It is best to leave it in the refrigerator for 10 hours overnight.

In the morning, the marinated shredded meat is used in the porridge, and the porridge and meat can better bring out their respective flavors.

The most important thing is the processing of preserved eggs and porridge, put enough water in the casserole, boil and then add rice. Chop the first preserved egg and cook it with rice. The preserved eggs will melt and blend into the flavor of the porridge.

After the porridge is reduced to low heat and cooked until soft, chop the second preserved egg and put it in the porridge. At this point, add the marinated shredded meat, cook for another half hour, and then turn off the heat. The second preserved egg is added to the porridge half an hour before turning off the heat, and the second preserved egg can be boiled in half an hour until there is no lime smell, and at the same time it becomes soft and smooth, and the meat is not cooked too old and hard, and it still retains a certain umami, which is particularly delicious.