How to make preserved egg and lean pork porridge? How to make porridge with preserved eggs and lean

Pick rice: The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge is particularly soft. The rice used to cook the porridge should be pre-pickled:

After about half a bowl of rice is washed, mix it with a tablespoon of oil, a half-teaspoon of salt and a little water (teaspoon) 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. The meat used to cook porridge should first be boiled in boiling water to remove the smell, or marinated into salted meat

Cook porridge with lean or marinated salted lean meat, keeping a whole piece of meat uncut (I usually use a piece of pork about the size of a palm and centimeter thick, and pork tendon meat tastes better if conditions permit). 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 by doing the following: a piece of pork, rinse it, pat it dry, sprinkle it with a teaspoon of salt, spread it evenly on the meat, and marinate it in the refrigerator for an hour or more before it can absorb the flavor.

The water in which the porridge is boiled fully before adding the ingredients: put a lot of water in the large soup pot and bring it to a 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. 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 a minute, and then turn to low heat and cook for half an hour, the heat is enough, the porridge will be soft and easy to digest.

Texture treatment of porridge: After boiling on low heat for half an hour, chop the second preserved egg as well, and at the same time take out the lean meat boiled in the porridge, pull it into shreds with chopsticks, put it back into the porridge with the second preserved egg, cook 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 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.

The preparation of porridge with preserved eggs and lean pork.

Ingredients: rice, 150 grams, about two-thirds of a small bowl;

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.

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 the water boils again for about 1-2 minutes, pour in half of the preserved eggs first, and then pour in the ginger shreds.

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

7. After boiling again, change to low heat and cook 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.

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

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.

Preserved egg and lean pork porridge, simple and delicious.

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

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

How to make "Preserved Egg and Lean Pork Porridge" to be delicious?

1. After peeling the preserved eggs, cut them into cubes, cut some ginger shreds, then cut some green onions, and chop the lean meat into pieces.

2. First boil the rice with water, there is already a porridge phenomenon, almost boiled can be lean meat, 2 minutes later, then preserved eggs and ginger, have been boiled when turning off the heat 1 second before the green onion. So you can eat laha haha

Simple! Preparation stage: Wash the rice and put it with peanut oil; After washing the lean meat, marinate it in peanut oil, soy sauce and salt for half an hour. Chop the preserved eggs with a fruit knife.

First: Boil water.

Second: After the water boils, put the rice in.

Third: After half an hour, put the lean meat in.

Fourth: After 20 minutes, put the preserved eggs in.

Fifth: After 5 minutes, add an appropriate amount of salt and pepper.

Finally, add chopped green onions and sprinkle them on top before eating.

The above is a Cantonese approach! Hey.

This is easy to learn and delicious and appetizing.

Preserved egg lean porridge is made with preserved egg lean porridge.