How to make preserved egg and lean pork porridge delicious?

Ingredients for cooking porridge: lean meat (pork tendon meat is the best), preserved eggs (lead-free preserved eggs), ginger pieces, sufficient water, appropriate amount of oil and salt. Procedure:

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.

Ingredients: 1 piece of lean pork, 2 preserved eggs, 3 slices of ginger, 1 bowl of leftover rice, 1 green vegetable, chicken essence, salt, pepper, chopped green onion. 1. Cut the pork into thin slices or shredded meat, add a little cooking wine and starch to marinate for about 10 minutes 2. Pour the leftovers into the pot, add a lot of water and boil over high heat and then turn to medium heat to boil 3. Within these 10 minutes, peel the preserved eggs and cut them into pieces, and cut the vegetables into shreds after washing 4. Chicken essence is adjusted with a little water, if it is chicken essence powder, this step is omitted 5. When the rice grains are cooked to be thicker, put in ginger slices and marinated pork, and then put in the chopped preserved eggs 6. When the porridge is very fluffy, put in the chopped greens, Add salt, chicken essence and pepper and stir well 7. Sprinkle a little chopped green onion before serving for better taste.

I don't have green onions at home, so I sprinkle some fried shallots, and people here drink porridge with some of this, even if it is to follow the local customs.

The answer upstairs is all fake I don't know if it's copied from that ** The best way to do it is to set the preserved eggs and chop them as much as possible Put oil in the pot and fry the preserved eggs slightly In pouring in the white porridge cooked in advance, just boil it It's best to give a little salt Don't give too much What is on the top Put green onions and ginger It's all messy I often make It tastes very good I hope the landlord I'm a word by word

Cantonese people love to eat this. Personally, I think that the umami taste of preserved egg and lean pork porridge is greater than the salty taste. Just put a little less salt and it's OK.

Don't put it too far. You can't put MSG. Pepper noodles are necessary.

Use a pressure cooker to cook the porridge first. Then use a clay pot, marinate the cut meat slices with peanut oil, corn starch, and a little soy sauce, cook the preserved eggs, cut the porridge in the clay pot, boil it, cook for 5-7 minutes, and then sprinkle with chopped green onions and pepper.

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.

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.

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

Preserved egg and lean pork porridge, simple and delicious.

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

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

First of all, if you want to make a good porridge with preserved eggs and lean pork, you must remember these three tips! With these three tips, you can make it smell but not fishy.

The ingredients needed to make preserved egg and lean pork porridge are 200 grams of meat, 150 grams of rice, 2 preserved eggs, 2 shallots, a small piece of ginger, a spoonful of light soy sauce, a spoonful of cooking wine, a little sesame oil, and a handful of cornstarch.

The steps of boiling preserved eggs and lean porridge are as follows.

1. After washing the rice, add the prepared sesame oil, stir the two evenly, and marinate for a while to let it taste.

2. Wash the chopped green onions, cut them into cubes, cut the ginger into thin slices, and pour the previously soaked rice into the pot while reading in the same shed.

3. Add a certain amount of water, boil on high heat until boiling, then turn to low heat and cook for 20 minutes (the purpose is to absorb the flavor) Add cornstarch and stir well. When the porridge is thicker, you can put in the preserved eggs.

Add the previously prepared pieces of meat and wait 10 minutes for them to come out.