How to make your own porridge with preserved eggs and lean pork at home? Please, thank you

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 pinch 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. 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. Cut the ginger into thin strips, 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, and 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. 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 remove from the pot.

9.The above method is to use a gas and induction cooker, etc., and the water boils quickly to 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. 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) Use a casserole instead and do not stir. 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 steps of blanching shredded meat to remove the smell are 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 more likely to bloom, and the consistency and smoothness are better. (2) When cooking for the last 20 minutes, it is extremely easy to stick to the pan, so 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 the pot used to cook porridge, a casserole and a transparent lid are highly recommended, so that you can easily see the state of the porridge.

Ingredients: A little rice, an appropriate amount of lean pork, a preserved egg, an appropriate amount of chives Specific steps: 1. Wash the rice with water and put it in the pot.

Add a lot of water to the pot to boil, and the method of boiling porridge is more important, which I will talk about in detail later. 2. Cut the lean pork into thin slices and grab it with starch. (Because if you put raw pork directly in porridge, the pork will end up very old and tasteless.)

So you have to scratch it with starch first), and then fry it in the oil pan. Stir-fry until it changes color, about 8 ripe, set aside. 3. Preserved eggs should be solid, and it is good to do so.

Peel and dice and set aside. 4. Cut the chives into chopped green onions and set aside. 5. Now let's talk about how to boil the porridge base.

If you want to boil the rice grains to get the flavor out of the trouble, you need to use high heat to boil the rice at first. So be sure to put more water at the beginning, preferably in a ratio of 1:9.

When all the rice grains are cooked, less than half of the water in the pot is boiled. During this period, you must be careful not to make the fire smaller, even if it is a pot. After the rice grains are cooked, turn the heat to low heat and boil slowly.

This process takes about two hours, during which time you need to add water to the pot as the porridge will thicken and thicken. At the end, the rice grains have basically been boiled, and when the complete rice grains are not visible, the porridge base is basically counted. At this time, if the bottom of the porridge is very thick, you can add some boiling water and boil it again to make it thinner.

At this time, it is ready to be unloaded. Put the cut preserved eggs into the porridge first, boil for a while, and then put the fried meat slices in when the pot is boiling, and keep tumbling. 6. Finally, put the chopped green onion into the pot, add a little salt, and turn off the heat.

Note: Don't boil the meat for too long, because it is basically cooked, such as porridge after rolling it will be completely cooked, if it is boiled for too long, it will also become old and lose its taste. Chives can't be boiled for a long time, and there will be no taste after a long time.

Be sure to remove from the pot, stir and turn off the heat. The salt should be in moderation, not too salty, and a little flavor is fine.

preserved egg and lean porridge making; 1.Boil the rice porridge for a longer time and rot a little; 2.Add shredded lean pork and cook for two minutes, then add salt, add the chopped preserved eggs, and finally add some chopped green onions to garnish. Color, flavor, and hope.

Prepare the materials first. Pork, preserved eggs, green onions, salt, soy sauce, monosodium glutamate and other condiments. Then add the minced meat to the seasoning and stir. Soak for half an hour. Then boil the porridge. When the porridge is cooked, add minced meat. Cook for an hour. That's it.

Family style: porridge boiled (it tastes good and fragrant) put some shredded ginger together when boiling, chop preserved eggs and lean meat (easier to combine with porridge) and put into the boiled porridge, seasoning: oil, salt, sugar, monosodium glutamate (no monosodium glutamate can also achieve the same effect by putting a few drops of light soy sauce) pepper and green onions, the color and flavor are not worse than those sold outside, or even better; It is best to add some fried shredded mustard greens to have a different flavor (cutting shredded cloth affects the taste and is not bitter, and fried can also increase the taste).

After the porridge is boiled, add the diced preserved egg and the pork with chopped sauce together, add the chopped green onion, and then add salt and oil.

Cook good porridge, buy preserved eggs and buy lean meat. Put down the porridge. OK.

You can buy preserved eggs at home in cooked porridge.

First of all, prepare the ingredients, first chop the preserved eggs and lean meat, then add rice, water, salt, preserved eggs, and lean pat ruler meat to the casserole, cover the pot and cook He Cong for a while to eat.

Wash the rice neatly, put it in water, pour in sesame oil and stir it aside, soak it for 30 minutes. Peel the ginger and cut it into thin strips, and chop the small fragrant green onion. The preserved eggs are cut into small pieces.

We can cut the preserved eggs into pieces, then cut the lean meat into strips, and then put these ingredients and rice in a pot and boil.

Quick way to make preserved egg and lean porridge:

Ingredients: 1/2 cup of rice, 1 preserved egg, 80 grams of lean meat, 2 green onions, a little shredded ginger, appropriate amount of salt, appropriate amount of oil, appropriate amount of cooking wine;

Steps:1After washing the rice, add a little salt and oil, mix well and marinate for 10 minutes;

2.Add 3 bowls of water to the pot and bring to a boil, pour in the rice to cook the porridge, about 30 minutes, stir occasionally during the cooking process to avoid the paste and the rice oil is better;

3.Shred the lean meat, add an appropriate amount of salt, oil and cooking wine, mix well and marinate for 10 minutes; Cut the preserved eggs into small cubes; Finely chop the green onions;

4.When the porridge is cooked to almost the desired consistency, add the preserved eggs, shredded lean pork, shredded ginger and most of the chopped green onions, and cook for another 10 minutes;

5.Finally, when the consistency is appropriate, add salt to taste. Sprinkle some chopped green onions when drinking.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Tips for picking preserved eggs:

One drag: We can put the egg in the palm of our hand and drag it gently, if it feels very elastic, it proves that it is a good preserved egg.

Second shake: Put the preserved egg near the ear and shake it, if you hear a loud noise, it means that it is a bad egg or a rotten egg, and you should choose a silent one.

Three looks: because preserved eggs are made of relatively alkaline materials, if you see that there are no black spots on the surface of the preserved eggs or there are fewer black spots, it is the best quality, on the contrary, there are too many black spots, and the skin is very thin and crispy.

Ingredients: preserved eggs, lean meat, rice, green vegetables Seasoning: green onion, ginger, broth (or water), salt, chicken essence, vegetable oil, sesame oil (i.e. sesame oil) Method:

1. Wash the rice the day before, soak it and set aside.

2. When cooking, put the rice in the pot and boil it until it is mixed with rice and water, and it is not clear that the rice and water are mixed before it is cooked.

3. Then wash and chop the greens; Boil the preserved eggs, so that they are not easy to break when cut, and cut them into small cubes; Lean meat cut into diced meat or minced meat. 4. Put a little vegetable oil in the pot, then put in the green onion, ginger and lean meat, and put in some stock or water before starting to fry, which is called water frying. When stir-frying, take the blood and foam decomposed from the meat in time and use a spatula to remove it from the pan and throw it away.

When stir-frying, add salt and chicken essence, add a little more salt, and put it in the porridge to be moderately salty. Stir-fry and set aside.

5. When these preparations are done, the porridge is almost ready. Add the sautéed lean meat and chopped greens while hot and stir well. Finally, put in the chopped preserved egg, and then add a little green onion and sesame oil to increase the fragrance.