What to do at home with preserved eggs and lean porridge

Ginger cubes, plenty of water, appropriate amount of oil and salt. Operation process: 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 for cooking porridge should be marinated in advance: after about half a bowl of rice is washed, it should be mixed with a tablespoon of oil, a half-teaspoon of salt and a little water (teaspoon) and marinated 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 the porridge should be boiled in boiling water to remove the smell, or marinated into salted meat: the porridge should be cooked with lean meat or salted lean meat, and a whole piece of meat should be kept uncut (I usually use a piece of pork about the size of a palm and a centimeter thick, and if the 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 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 the ingredients are added

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 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 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. Satisfied.

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.

Boil the porridge thickly, chop the lean meat and preserved eggs and cook them in the porridge for 3-4 minutes.

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

Ingredients: Japonica rice to taste.

Excipients: appropriate amount of preserved eggs, appropriate amount of lean meat, appropriate amount of ginger.

Ingredients: Salt to taste, pepper to taste, oil to taste.

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1. Prepare materials.

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2. Wash the japonica rice, soak the rice with salt, oil and a little water, and marinate for 30 minutes.

3. After the water boils, put the lean meat into a slight blanch, pour out the water, and rinse the foam on the meat, please click to enter **Description.

4. Put water in the pot and re-boil, then add the lean meat and ginger slices.

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5. After boiling over high heat, put in the marinated japonica rice and some diced preserved eggs, please click to enter **Description.

6. Cook on high heat for 20 minutes, stir at any time halfway, skim off the foam, please click to enter **Description.

7. Take about 1 to 1 and a half hours to cook the porridge over low heat until thick, please click to enter **Description.

8. Remove the lean meat and tear it with chopsticks.

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9. Put the shredded meat and the remaining preserved eggs into the porridge, simmer for 20-30 minutes, and click to enter **Description until thick.

10. Turn off the heat and add an appropriate amount of salt and pepper to taste.

Tips:The ratio of rice to water for cooking porridge is very important, the ratio of rice to water for thin porridge is about 1:13, and the ratio of rice and water for thick porridge is 1:

11 ratio, I put more, because I have to skim the foam many times, so the water should be richer! Do not add water in the middle of the process, otherwise it is difficult to ensure a smooth and delicate taste.

Pay attention to stirring so as not to paste the bottom of the pot, and once it is pasted, leave it alone, because the bottom of the pot will scrape up and the whole porridge will smell mushy!

The preparation of porridge with preserved eggs and lean pork.

Preparation of materials. Rice, preserved eggs, and pork to taste.

Seasoning: Appropriate amount of green onion, ginger, salt, sesame oil, and water.

How to make it: 1. Wash and soak the rice, cut the ginger into shreds, chop the chives, cut the preserved eggs into pieces, cut the meat into shreds, add salt, and marinate for 20 minutes;

2. Add water to the pot, boil over high heat, add meat particles to cook, when there is foam on the water surface, skim it with a spoon, pour in half of the preserved eggs and shredded ginger, cook for a while, pour in the soaked rice, simmer for 40 minutes, and then stir with a spoon from time to time to prevent it from sticking to the pot.

3. Finally, add salt, chopped green onions, and the other half of the preserved eggs.

Precautions. There are many ways to make preserved egg and lean porridge, I believe you have drunk a lot, you can refer to the above production methods, and add food according to personal preferences! In addition, preserved eggs must be poured in two parts, so that the boiled porridge tastes better and has a more viscous consistency.

Preserved egg and lean pork porridge must be paid attention to in the production process, must be blanched to remove the fishy, otherwise the porridge will be fishy, not delicious, in addition, it is best to choose lean pork, so that the cooked is more delicious! Preserved eggs should be cut evenly, never chopped. The rice should be soaked in advance, otherwise the boiling time will become more normal, which will affect the taste of other foods.

Ingredients: 150 grams of rice, 2 preserved eggs, 225 grams of lean pork, a little ginger, 2 liters of water, 1 shallot, 1 coriander (according to personal preference).

Seasoning: 200 grams of cooking oil (10 grams of actual consumption), a little sesame oil (according to personal preference), a little pepper, 4 tsp refined salt, 1 tsp monosodium glutamate.

Steps: Step Step: Operation.

Step 1: Peel the preserved eggs and cut them into small pieces for later use.

Step 2: Wash the rice and stir in a small amount of oil.

Step 3: Wash and shred the ginger, wash and chop the chives into chopped green onions, and mince the coriander.

Step 4: Wash and drain the lean pork, marinate with 3 teaspoons of fine salt for 3 hours until it tastes, then put it in a steamer and steam it for 20 minutes, take out the slices.

Step 5Cut the meat into small pieces, put it in a hot oil pan, fry it on low heat for about 30 seconds until crispy, then remove and drain the oil.

Step 6Put the rice into the porridge pot, add water and bring to a boil, turn to medium heat and cook for about 30 minutes.

Step 7: Add preserved eggs, lean pork slices, shredded ginger and other seasonings to a boil, continue to cook for a few minutes before turning off the heat, add fritters, coriander, chopped green onion and pepper before eating.

The preparation of porridge with preserved eggs and lean pork.

1. First wash the blood of the pork, then cut it into shredded meat and add cooking wine and starch to marinate.

2. Put the leftovers directly into the pot, add an appropriate amount of water and boil over high heat, then change to low heat and boil.

3. During this period, we can peel the preserved eggs, wash them, and cut them into pieces. Choose the greens, wash them and cut them into pieces for later use.

4. When the rice grains have become thick, you can add pork, preserved eggs, and ginger to boil.

5. After a while, you can add the greens, and finally add an appropriate amount of salt and chicken essence and stir well to eat.

The benefits of eating porridge with preserved eggs and lean pork.

1. Reduce fire: Preserved egg and lean pork porridge can reduce the fire in the body, relieve toothache, tongue pain and other symptoms.

2. There is rice in the porridge with preserved eggs and lean pork, and the rice is rich in plant fiber, which can be added to the peristalsis speed of the stomach and intestines, and the vegetables are also rich in a variety of vitamins to meet the body's demand for nutrients.

3. The Songhua eggs in the preserved egg lean porridge are rich in minerals, which can neutralize the stomach acid in the body, increase appetite, and can also protect our blood vessels and improve IQ.

1. Wash the rice first, then pour in a little oil, add a little salt, mix well with your hands and leave it for half an hour, then pour it into the rice cooker.

2. Wash the pork and cut it into shreds, pour in soy sauce, add salt, and then add starch to grasp well and marinate to taste.

3. Peel off the shell of the preserved egg, cut it into small pieces, boil for about 60 minutes, pour in the preserved egg and shredded meat, stir evenly and cook for another 10 minutes, and drop a few drops of sesame oil before leaving the pot.

Precautions. 1: Soak the rice in water and sesame oil before cooking porridge, the rice grains are easier to bloom and the consistency of the porridge is better.

2: Pour the preserved eggs twice, the first time the preserved eggs are added to boil the preserved eggs and let the taste better penetrate into the porridge, and the second time the preserved eggs are poured to enhance the taste of the porridge.

3: Put the preserved eggs in a pot and cook for 3 minutes, remove them and put them in cold water to cool.

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

2. Pour out the soaked water, add water according to 1:7, one part rice and seven parts water, and put it on the stove to boil.

3. After boiling, skim off the foam, at this time the rice and water are separated, change to low heat and simmer for 30 minutes, pay attention to stirring.

4. Cut the tenderloin into thin slices, add salt, cooking wine, ginger and green onions, marinate for 20 minutes, and leave one green onion and sprinkle it last.

5. Peel and wash a preserved egg and cut it into small cubes.

6. The rice grains are boiled, the rice and water are integrated, and the porridge is cooked.

7. Remove the green onion and ginger and put the meat slices in.

8. Cook for 3 minutes, and all the meat slices turn white.

9. Add preserved eggs and continue to cook for 2 minutes.

10. Start seasoning and add a teaspoon of salt to it.

11. Add a spoonful of lard and stir.

12. Add 1 teaspoon of sesame oil to it, it is salty and light, and the aroma is tangy.

13. Replenish deficiency after illness, not only nourish the stomach, but also help restore wounds.

To make porridge with preserved eggs and lean pork, you should never boil it directly with preserved eggs.

1.After washing the rice, add a few spoonfuls of cooking oil and stir well for later use.

2.Soak the lean meat in water for 10 minutes, soak in blood water to remove the fishy smell, this step is also very important, and then cut the meat into shredded meat, add salt, white pepper, cooking wine and starch to grasp and marinate for 10 minutes.

3.Put the preserved eggs in a pot and cook for three minutes, it is best to add a few drops of white vinegar and a small amount of salt to the pot, so that there is no fishy smell after peeling it off, and then cut the preserved eggs into cubes.

4.Add a little less water to the pot, boil the shredded meat in the pot, cook until it changes color, remove it and wash it with warm water.

5.After the rice porridge is boiled, open the lid to prevent the pot from being fluttered. Cook until the rice is fully cooked, and when the porridge water is thickening, add shredded meat, preserved eggs, an appropriate amount of salt and chicken essence to the porridge, stir well with a spoon, cook for about two minutes, and finally sprinkle with coriander or chopped green onions.

Step 1: Make the porridge base. No matter what porridge you boil, the bottom of the porridge is the most important, otherwise everything will be in vain.

Rice should be added with some salad oil and salt to mix well and marinate for more than half an hour, so that after processing, cooking porridge will be easier to flower, will be smoother, and the fragrance will be stronger, according to the different cooking utensils used, the ratio of water and rice is also different, use an ordinary pot to boil water more, about 15:1 ratio, with a rice cooker to boil porridge water can be reduced by half, with a ratio of 7:1.

Step 2: Put the Songhua eggs into the pot and cook for 5 minutes, Step 3: Marinate the tenderloin, after the tenderloin is shredded, add 1 tablespoon of cooking wine, half a tablespoon of salt and mix well and marinate for 10 minutes, then add 3 tablespoons of water to grasp well, so that the tenderloin will completely absorb the water, and it will taste more tender.

Step 4: Cut the preserved eggs into small cubes, cut some thin ginger shreds, add them to the boiled white porridge pot, cover the pot and simmer for 10 minutes.

Step 5: Finally, pour the marinated tenderloin into the pan and stir constantly with a spoon to make the tenderloin cook faster.

After the shredded meat changes color, you can turn off the heat, add some pepper and chopped shallots, stir well and serve.

How to make preserved egg and lean porridge: 1:8 ratio of rice and water, then cut the preserved egg into dices, cut the lean meat into dices, blanch it with water first, cut the carrots and cucumbers into dices, soak the rice overnight, get up in the morning and cook directly in cold water, put the preserved eggs and lean meat when the rice is about to be cooked, continue to cook, put the carrots and cucumber dices when it is slightly viscous and continue to cook, and then adjust the mouth, put the appropriate amount of salt and monosodium glutamate, and cook until it is viscous and out of the pot.

The method of preserved egg and lean porridge is first washed by Jiangmin, put a little water in the pot, and then boil, then chop the meat into the shape of minced pieces, and then put the meat foam in and stir it, and then continue to boil, after boiling, put the preserved egg in it, put a little green onion, put a little leave, put a little sesame oil, in this way, the taste is super delicious.

First, cook the porridge to a better extent, add the washed and chopped lean meat and preserved eggs, cook for another 5 to 10 minutes, add a little salt, monosodium glutamate, pepper, chopped green onion and coriander.