How to make porridge with preserved eggs and lean pork, is it good to drink it regularly?

I think that the porridge should be lighter, and there is no need to put too many ingredients, a porridge with preserved eggs and meat, that is, the lean meat is cut into small pieces, and the preserved eggs are also cut with oil and salt, and the cut is a little larger than the lean meat, and then some herbs and ginger are just fine

Ingredients: 1 cup of rice, 2 preserved eggs, 1/2 pound minced meat, ginger, salt, raw oil, cooking wine Method: Mix the rice with oil and salt and marinate for more than 1 hour, and the ratio of oil to salt is 1 cup of rice

2 teaspoons salt: 3 teaspoons oil Marinate the minced meat with cooking wine, shredded ginger and salt for more than 1 hour Chop the two preserved eggs separately Boil water, after the water boils, put in the marinated oil, salt and rice and a diced preserved egg, medium heat for 15 minutes, turn to low heat and boil slowly Open another pot and stir-fry the marinated minced meat slightly until the meat has just turned white and serve it out (in order to remove the smell) Add the fried minced meat to the porridge and boil together for about 60 minutes Finally, add another diced preserved egg and boil for 30 minutes The first preserved egg has melted in the porridge, soft and flavorful; The second preserved egg adds to the taste. :-

Ingredients: a preserved egg, about 3 taels of lean meat, about 5 young lettuce leaves (can not be put out), a little green onion, a little coriander Method: 1) Cut the lean meat into thin slices, add salt, soy sauce, pepper, a little oil, mix well, and marinate for 15 minutes.

2) Finely chop the lettuce about a finger width, cut the green onion and coriander into flowers, and mash the preserved egg into small pieces for later use. 3) After the white porridge is cooked, turn to high heat, first put the preserved eggs into the porridge, scatter, boil the porridge again, put the meat slices into the porridge and roll until nine ripe, add salt to taste, and finally put the lettuce, green onion, and coriander into the pot in turn, and then turn off the fire.

Porridge is a good thing, nourishing the stomach The main thing to do this is to choose good ingredients, basically they don't have much tea.

A bowl of fragrant preserved egg lean porridge can always bring me warmth when I feel unwell, this snack from Guangdong has been spread to all parts of the motherland, because the nutritional composition of preserved eggs is similar to that of ordinary eggs, because of its strong alkali effect in the pickling process, the brothers and sisters decompose protein and lipids, become easier to digest and absorb, and cholesterol has become less. In addition, iron is used to marinate, so the iron content is also high, and it has the effect of replenishing the lungs.

Porridge with preserved eggs and lean pork.

Material. 150 grams of rice, 2 preserved eggs, 90 grams of lean pork, appropriate amount of water, salt or each appropriate amount, 1 4 spoons of chicken essence, 1 2 spoons of cooking wine, 1 2 spoons of starch, 1 2 spoons of sesame oil.

Method. 1. Put the rice in a large bowl, add water and knead it, wash it, and soak it in water for 30 minutes.

2. Drain the soaked rice and pour it into the pot, add water, the amount of water is about twice that of the usual cooking. Cover the pot and press the on/off button.

3. After soaking the lean meat in bleeding water, rinse it again, cut it into shredded meat, put an appropriate amount of salt, 1 4 spoons of chicken essence, cooking wine, starch, and marinate for 10 minutes after grabbing and mixing evenly.

4. Peel the preserved eggs and cut them into small cubes.

5. After the porridge is boiled, remove the lid to leave some gaps to avoid splashing the pot, cook until about 10 minutes, take the lid of the pot after the porridge water becomes thicker, and stir with a spoon from time to time.

6. Use another cooking pot, pour in a small amount of water, put the shredded meat into the boil, spread it with chopsticks, and cook until all the colors become lighter.

7. Rinse with warm water to remove the foam and drain the water.

8. After the porridge is cooked through rice and the porridge water is relatively thick, add shredded meat, preserved eggs, appropriate amount of salt, 1 4 spoons of chicken essence, cook for about 1 minute, stir continuously with a spoon, add sesame oil, stir well and put it out.

To make a bowl of delicious porridge with preserved eggs and lean pork, follow the steps below:

Materials Required:1100g of rice

2.1 preserved egg is sleepy.

3.Lean meat 100g

4.Appropriate amount of green onion and ginger.

5.Salt to taste.

6.Appropriate amount of chicken bouillon.

7.Appropriate amount of sesame oil.

Steps:1Wash the rice and soak it for about half an hour.

2.Cut the lean meat into small pieces, add an appropriate amount of cooking wine, and marinate for about 10 minutes.

3.Add an appropriate amount of water, add green onion and ginger and marinated lean meat, bring to a boil over high heat, turn to medium-low heat, cook until the meat is cooked and rotten, and take out the lean meat for later use.

Pour in the soaked rice, add an appropriate amount of water, bring to a boil over high heat, then turn to medium and medium nuclear fire, and cook for about 15-20 minutes until the porridge is rotten.

5.Peel the eggs and cut them into small pieces.

Cooked lean meat cut into small cubes.

Add the chopped preserved eggs and diced lean pork, add salt and chicken essence to taste.

Add a teaspoon of sesame oil, stir evenly and bring to a boil.

Tips:1After the preserved egg is opened, the black film and yolk film inside should be cleaned to make it taste better.

2.When cooking porridge, stir constantly to ensure that the porridge is cooked evenly.

3.If you prefer a richer taste, add some milk or soy milk in moderation.

4.If you want more tender meat, you can blanch the meat slices in cold water before cooking.

In the morning, drink a bowl of nutritious and hot preserved egg and lean porridge before going out, which is really refreshing. So, let's learn how to make preserved egg and lean porridge!

Ingredients: 1 piece of lean pork, 1 preserved egg, 3 slices of ginger, 1 bowl of rice, 1 green vegetable, chicken essence, salt, pepper, chopped green onion.

Method:1Cut the pork into thin slices or shredded meat, marinate with a little cooking wine and starch for about 10 minutes.

2.Pour the leftovers into a pot, add plenty of water and bring to a boil over high heat, then turn to medium heat to cook.

3.In these 10 minutes, peel the preserved eggs and cut them into pieces, and wash the greens and cut them into strips.

4.MSG is tempered with a little water, and this step is omitted if chicken essence powder is used.

5.When the rice grains are cooked to a thicker scale, add the ginger slices and marinated pork, and then add the chopped preserved egg oak.

6.When the porridge is thick, add the chopped greens, add salt, chicken essence and pepper and stir well.

Tips: 1. After the water is boiled at the beginning, if you are not in a hurry, it is best to boil the porridge on low heat all the time.

2. Porridge is easy to paste in the process of boiling, so pay attention to stirring more.

Preserved egg and lean porridge method

Ingredients. 100g pearl rice, 1 preserved egg, 50g pork, appropriate amount of salt, appropriate amount of monosodium glutamate, 1 spoon of sesame oil, 1 spoon of ginger powder, 5g of chopped green onion, 1 3 teaspoons of oil, 1 spoon of cooking wine.

Method. 1. Wash the rice and pour it into the food processor, pour 200ml of water into the rice and start grinding, no need to break it too much, as long as it is broken.

2. After crushing, the original clear water will turn off-white, and a few drops of oil will be boiled to lubricate it.

3. Cut the preserved eggs into small pieces.

4. Boil water in a pot, put the meat after the water boils, put in the cooking wine and cook.

5. After the porridge boils, add preserved eggs and 1 tablespoon of ginger powder.

6. After cooking, the pork is torn into thin strips and put in the pot.

7. After boiling again, add an appropriate amount of salt, monosodium glutamate, 1 tablespoon of sesame oil, and a little chopped green onion to taste.

Lean nutritional value.

Lean pork contains 10% 20% fat, and it also contains protein, carbohydrates, vitamin A, vitamin B1, niacin, vitamin E, potassium, calcium, iron, zinc and other nutrients, which have certain nutritional value and are the main ones of animal fat and protein in some families.

Moderate consumption of lean pork is beneficial to promote health, but should not be excessive, its fat contains cholesterol, every 100g of lean meat contains about 80 mg of cholesterol, hyperlipidemia and obesity patients should not eat too much.

Pork efficacy and function:

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Preserved egg and lean porridge method

The rice used to cook the porridge is Thai fragrant rice, and the porridge is particularly soft. Cook the rice in the porridge beforehand: 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.

Although a lot of oil is used, the oil will volatilize during the cooking process, making the rice rotten, so it is not greasy.

Peel the preserved eggs and cut them into small pieces. Put a lot of water in the pot and bring it to a boil before putting the ingredients. First put shredded meat and ginger slices, don't turn off the fire, the shredded meat is in boiling water, the outer part is cooked hard when heated, and the gravy inside is sealed, so that the meat is not unpalatable after cooking porridge.

Then, when the water boils again, add the marinated rice and a chopped preserved egg. After boiling, cover and reduce the heat to medium and cook for about 5 minutes, then reduce the heat to low and simmer slowly for about 40 minutes. And this first preserved egg is chopped and boiled with rice, and the preserved egg will melt and blend into the flavor of the porridge.

Add the other half of the diced preserved eggs and continue to boil for about 20 minutes. Twenty minutes can be boiled the second preserved egg without lime taste, and at the same time soft and smooth, you can also eat preserved eggs when eating porridge, and the meat because it is boiling water, but also maintains a certain umami, especially delicious.

The porridge cooked in this way does not need to be salted, it is delicious, and it is easy to digest under the fire. If the porridge is a little sticky to the bottom, please do not use a spoon to pull the sticky skin at the bottom of the pot, otherwise the porridge will have a mushy taste, we usually put a light small spoon at the bottom of the pot and cook with the porridge, the water boiling process, the small spoon is also driven, can prevent the porridge from sticking to the bottom. Finally, put it in a bowl and sprinkle some meat floss to make it nutritious and delicious!

You might as well try it.