How to cook preserved egg porridge to taste good? How to make preserved egg porridge is the most del

1.Soak the rice for 30 minutes. After boiling water, pour in the rice.

Bring to a boil over high heat and simmer for about 30 minutes. When the rice is boiling in water, stir a few times, cover the pot and simmer for 20 minutes. Then, stir continuously for about 10 minutes until it comes out of the pan with a thick paste.

Add a little salad oil about 10 minutes after the porridge is ready.

2.Prepare the ingredients, wash, dice the carrots, cucumbers, preserved eggs, spinach and coriander, and cut them into pieces for later use. Cut the chicken thighs into cubes and marinate them in soy sauce and cooking wine for a while, and set aside the ingredients.

3.When the porridge is almost cooked, add diced carrots and cucumbers and add salt. The diced chicken thighs can be put later, and the chicken will become old after cooking for a long time, and the taste will not be good.

4.Finally, add the diced chicken, cook for a while, add spinach, coriander, and chicken essence, and then you can get out of the pot.

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 induction cooker, etc., and the water boiling can quickly 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, and 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) In step 7, switch to a casserole and do not stir, steps 1-6 use an induction cooker, etc.

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.

Porridge with preserved eggs and lean pork.

Ingredients: 1 small cup of rice, 2 preserved eggs, about 1/2 pound tenderloin, shallots.

Ginger, Salt Steps: 1, Cook the porridge with rice under cold water, while chopping the tenderloin, the more chopped the better, add the cooking wine.

Sliced ginger and salt on top. 2. Peel the preserved eggs and do not cut them. Boil the whole eggs in the porridge pot and cook them together.

3. When the water is boiled again, the boy stews the porridge and adds salt. 4, stew for almost ten minutes, the rice will open, it is very easy to stew, take out the preserved eggs and let them cool. Then take another pot, put oil, add the minced meat after the oil is hot, stir-fry until the meat is just white, pick up the ginger slices and throw them away.

Cut the preserved egg into small cubes, and then the preserved egg is well cut after boiling and very formed. Then put the diced preserved eggs and minced meat into the porridge pot and simmer for another 10 or 20 minutes. Put the chopped green onion before cooking, and put it in a bowl to cut a few fried dough sticks and put them on the porridge.

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.

Boiled preserved egg porridge Add some lean meat, put a little salt, Note; Porridge with preserved eggs and lean pork.

The best way to eat preserved egg porridge is as follows:

Ingredients: 150g of rice, 100g of lean meat, 5ml of peanut oil, 1 preserved egg, 10g of ginger, 10g of green onion, 5ml of cooking wine, 1g of starch, 3g of salt, gram of white pepper, water.

Gong Wei takes the remaining utensils: basins, kitchen knives, cutting boards, bowls, draining baskets, casseroles.

1. Wash the rice first and put it in a casserole, add 1800ml of drinking water and 5ml of peanut oil according to the ratio of 1:12, boil over high heat and then turn to low heat and simmer for 30 minutes.

2. Peel off the skin of the preserved egg and wash it, cut it into little finger cubes, cut the green onion into chopped green onions, and cut the ginger into shredded ginger for later use.

3. Wash the lean meat and cut it into diced meat, put it in a bowl, add 5ml of cooking wine, 1g of starch, 1g of salt, 5g of ginger and 5g of green onion, mix well and marinate for 20 minutes.

4. When the rice is boiled until the rice grains bloom and the water and rice are integrated, the smooth and fragrant porridge bottom will be boiled, at this time, add 10g of cut fine ginger shreds and marinated diced meat, and stir clockwise.

5. Cook until the diced meat changes color and the rice porridge becomes viscous and sensitive, add the diced preserved eggs, add 2g of salt and white pepper and stir well with a spoon, and boil for another 2 minutes to turn off the heat. The shredded meat is tender and the porridge with pickled eggs and lean pork is boiled.

The delicious preparation of preserved egg porridge is as follows:Ingredients: 50 grams of rice, 2 preserved eggs, 1 green onion, 2 slices of ginger, appropriate amount of salt, appropriate amount of cooking oil, water, spoon, etc.

1. Wash the rice.

2. Pour an appropriate amount of orange water into the pot, put in the rice and cook over high heat.

3. Shred the ginger and chop the green onion.

4. Peel the shell of the preserved egg and crush it with a spoon.

5. Add salt and ginger.

6. Add cooking oil and marinate for a while.

7. After boiling over high heat, turn to medium-low heat and simmer.

8. Cook until viscous.

9. Add the preserved eggs and continue to cook for 5 minutes.

10. Finally, sprinkle with chopped green onions.

Ingredients: 1 spoonful of rice, 1 preserved egg, 1 handful of shrimp, appropriate amount of salt.

Steps: 1. Clean the dried shrimp and soak in warm water for more than ten minutes.

2. Chop the soaked dried shrimp and set aside.

3. Peel the preserved eggs and cut them into small cubes for later use.

4. Scoop a spoonful of rice and wash it, this rice is very clean, you can wash it once.

5. Add an appropriate amount of water to the pot, put all the ingredients in, add a little salt, first boil over high heat, then turn to medium-low heat and cook for about twenty or thirty minutes. Cook until the porridge is thick and soft.

6. Finished products. <>