How to make porridge with preserved eggs and lean pork I wish I could make soup and cook

1 piece of lean meat (pork tendon meat is the best), 2 preserved eggs (lead-free preserved eggs), 1 piece of ginger, enough water, appropriate amount of oil and salt.

Operation process: 1 Pick rice: The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge cooked is particularly soft.

2 Pre-marinate the rice for porridge: 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. 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.

3 The meat used to cook porridge should be boiled in boiling water to remove the smell, or marinated into salted meat: use lean meat or marinated salted lean meat to cook porridge, and keep a whole piece of meat without cutting it (I generally use a piece of pork about the size of a palm and 1 2 cm thick, if 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 here:

A piece of pork, rinse, pat dry, sprinkle with 2 3 teaspoons of salt, spread evenly on the meat, and marinate in the refrigerator for 12 hours or more to taste.

4 The water for cooking porridge should be fully boiled before adding ingredients: Put a lot of water in a large soup pot and 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.

5 First high heat, then low heat, the heat should be sufficient: the water is boiling, after the ingredients, first boil on high heat for 20 minutes, and then turn to low heat and cook for 1 and a half hours, the heat is enough, the porridge will be soft and easy to digest.

6 Texture treatment of porridge: After boiling for 1 and a half hours on low heat, 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.

1. Pick rice: The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge cooked is particularly soft;

2. The rice used to cook the porridge should be marinated in advance: after about half a bowl of rice is washed, use 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water.

3. The meat used to cook porridge should be boiled in boiling water to remove the smell, or marinated into salted meat: use lean meat or salted lean meat to cook porridge.

Ingredients: 150 grams of rice, 2 preserved eggs, 225 grams of lean pork, 1 fried dough stick, 1 shallot, a little ginger, 1 coriander, seasoning: 200 grams of cooking oil (10 grams of actual consumption), a little sesame oil, a little pepper, 4 tsp of refined salt, 1 tsp monosodium glutamate, Method: 1Peel the preserved eggs and cut them into equal portions of 8 cloves for later use, 2

Wash the rice and stir in a small amount of oil, 3Wash and shred the ginger, wash and cut the chives into chopped green onions, and chop the coriander, 4Wash 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 to take out the slices, 5

Cut the fritters into small pieces, put them in a hot oil pan, fry them over low heat for about 30 seconds until crispy, then remove and drain the oil, 6Put the rice in the porridge pot, add water and bring to a boil, turn to medium heat and cook for about 30 minutes, 7Add preserved eggs and lean pork slices, shredded ginger and other seasonings to boil together, continue to cook for a few minutes before turning off the heat, add fritters, coriander and chopped green onions before eating.

Characteristics: The meat is soft and rotten, and the flavor is delicious. The chef knows a thing :

Be sure to marinate the lean meat with salt for a while first.

Ingredients: 50g minced meat

Rice 20g

Preserved egg 1 piece.

3 green onions. Salt Method steps.

Ingredient diagram One person eats a handful of rice, and two people eat two handfuls. Don't be greedy and make too much to eat.

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Wash the rice, cut the preserved eggs into small pieces, and chop the green onions into chopped green onions for later use.

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Boil a pot of water and wait for the water to boil before enlarging the rice.

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After the rice boils and swells (about 25 minutes), add the meat foam and preserved eggs, wait for the meat foam to cook, add salt to taste, and sprinkle with chopped green onions.

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When it's done, the simple and delicious porridge with preserved eggs and lean pork is ready.

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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.

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

My own homely practice is: 1 to 2 preserved eggs, an appropriate amount of lean meat, shiitake mushrooms (according to your own needs), garlic (crushed) are chopped and mixed with rice, put a small amount of oil and salt, you can shoot two slices of ginger together, add water and cover and cook it. In this way, it is very fragrant to cook easily, and the lean meat is also very tender, so you can put some sesame oil before eating.

It's more affordable to do what you can do yourself.

Ingredients: cooked rice (it can be a small lump of leftovers from your own meal), casserole (that is, the kind of pot we eat claypot rice), a preserved egg diced, cooked lean minced meat.

Process: Put rice and water into a casserole (anyway, the ratio of rice and water needs to be the same, considering that the water will boil out after boiling, consider how much rice and water to put in yourself.) After boiling, stir slightly with a spoon to avoid burning.

After 2-3 minutes after boiling, throw the preserved eggs and diced lean (cooked) meat into the porridge. Cook over low heat for 5 minutes while stirring. Finally, add salt and chopped green onions, and you can add some sesame oil. Remove from the pan.

Put the preserved eggs and lean meat in the rice porridge.

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

2.Wash the soaked rice again, drain the water and pour it into the pot, adding an appropriate amount of water, the amount of water is about twice that of the usual cooking. Cover the pot and press the switch to start cooking.

3.After the lean meat is soaked in bleeding water, rinse it again, cut it into shredded meat, add an appropriate amount of salt, 1 4 tablespoons of chicken essence, cooking wine, starch, grasp and mix evenly and marinate for 10 minutes.

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 plopping the pot, cook until about 10 minutes, then remove the lid after the porridge water becomes thicker, and stir with a spoon from time to time.

6.In another pot, pour in a small amount of water, after boiling, put the shredded meat in, spread it with chopsticks, and cook until all the color becomes lighter.

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

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