How to make Cantonese preserved egg lean porridge, the steps of authentic preserved egg lean porridg

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 and 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.

The effect of preserved egg and lean porridge.

The nutritional value of preserved egg and lean porridge is very rich, porridge is a treasure of health, in winter, we can drink porridge to maintain health. Preserved eggs and lean meat are rich in nutrients, the taste of preserved egg and lean porridge is very good, the human body can digest and absorb well, if children eat more, it is of great help to growth.

The above is the preserved egg lean porridge recommended to you today, after reading the above introduction, I believe everyone already knows how to make preserved egg lean porridge, I believe that you must have learned it smart, preserved egg lean porridge is nutritious and healthy, very suitable for morning consumption, in addition to the morning should not be eaten too greasy, simple and healthy is the most suitable!

Preserved egg and lean porridge is a well-known porridge practice, the first person to combine Songhua eggs with lean meat and white porridge must be a genius, because these three ingredients, the opposite is completely incompatible, the taste of fusion together must be the founder never imagined, fresh and delicious, not tired of eating for a long time, has become a frequent guest on people's daily dining table.

Speaking of good at making porridge in the place must be Guangdong, Guangdong has a name called "raw porridge", no matter what kind of treasure you are, delicious delicacies, you can put it in the porridge base made of white porridge and walk around, fish fillet porridge, slippery chicken porridge, beef porridge of any type, even if you are picky about taste, you can always find the type you like to drink, this preserved egg and lean porridge is one of them.

The city where the old well lives is not big, but there is also a good Cantonese restaurant, I always love to drink raw porridge when I have nothing to do, the Cantonese chef of this store has been in the business for many years, and I am familiar with it when I come and go, and the preserved egg and lean porridge are not fishy at all, the shredded meat is fresh and tender, and the bottom of the porridge is smooth, so I asked the practice of preserved egg and lean porridge, which is really very different from what I do on weekdays, and share it for reference.

Porridge with preserved eggs and lean pork.

Ingredients: rice, round glutinous rice, lead-free pine eggs, tenderloin.

Excipients: cooking wine, salt, shallots, ginger, oil.

Step 1: According to the practice of raw porridge, we have to cook the porridge base first, I deliberately added some round glutinous rice to increase the taste, about one-fifth of the rice, of course, you can not add, the rice is Northeast rice; After washing, soak in clean water for at least 2 hours, and put it in the refrigerator overnight.

Step 2: It is best to use a casserole to cook porridge, which is fast and rotten, and after the water is boiled, add rice and glutinous rice. Bring to a boil over high heat.

Step 3: Because the porridge will be thicker and easy to stick to the pot, you can try to put a few spoons in the pot, because the spoon will roll at the bottom of the pot, which is equivalent to a fully automatic blender, so that the chance of pasting the pot is greatly reduced. After all the rice has bloomed, pay attention to pushing the rice porridge with a spoon, and don't cook it out to make a mushy taste, otherwise it will be all over.

Boiling a good pot of porridge is actually not an easy task.

Step 4: Boiled preserved eggs, the fishy smell of preserved eggs comes from uncoagulated proteins, and the fishy smell will be eliminated by boiling the preserved eggs for 5 minutes. It can also be steamed.

Step 5: Cut the preserved eggs into cubes, cut the tenderloin into thin strips, add two spoons of cooking wine, stir with an appropriate amount of salt and marinate for 5 minutes. Finely chop the ginger and chop the green onion.

Step 6: After the porridge base is cooked, you can use it for multiple purposes, put an appropriate amount of porridge into a small pot, I use Dongling's breakfast machine, add half a spoon of oil, half a spoon of salt, and boil over high heat.

Step 7: After the porridge is boiling, add the marinated shredded tenderloin and stir it with a spoon until all the shredded meat is browned.

Step 8: Pour the diced preserved eggs into the pot, cover the pot and continue to cook for 5 minutes.

Step 9: Add the chopped green onion and ginger shreds, stir, cook for 3 minutes, and a pot of fragrant, evocative preserved egg and lean porridge is ready.

Said: 1. Summarize the 3 tips, 1. It is best to use a casserole for boiling porridge, first make the porridge base and then cook the porridge. 2. It is not easy to paste the pot with a spoon in the porridge pot. 3. Preserved eggs should be cooked first and then boiled porridge.

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.

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

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

Preserved egg and lean pork porridge, simple and delicious.

Ingredient breakdown. Ingredients.

Rice to taste. Accessories.

Ginger together. Two preserved eggs.

Salt to taste. Lean meat.

Salty and umami taste. Cooking process.

Hours of time-consuming.

Normal difficulty. The steps of the porridge with preserved eggs and lean pork.

Rice (I use our special Yellow River rice, which is better than Northeast rice) add a spoonful of cooking oil and an appropriate amount of water to soak for more than an hour for later use; Ginger together. two preserved eggs (Songhua eggs); Salt to taste. a piece of lean meat (about 200 grams); Spoon one.

Add two slices of ginger to the pot of warm water, blanch the meat until the skin of the boiling meat turns white, remove and set aside.

The preserved eggs are diced separately, and the ginger is cut into minced pieces (the right side of the two preserved eggs I use is ordinary, and the left side is lead-free, as you can see from the picture, the color on the right is more beautiful, the coagulation is good, and the lead-free ones are sold differently, but they are healthier, so choose according to your liking).

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Add water to the pot and let the spoon lie on its back at the bottom of the pot.

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Add soaked rice, blanched and washed meat, a spoonful of salt, half of minced ginger, and a diced preserved egg to a boil over medium heat and simmer for about an hour.

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Take out the meat and tear it up with your hands.

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Add the minced meat, remaining preserved eggs and minced ginger to the porridge and cook for about 15 minutes.

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Sprinkle with chives or chopped coriander and serve in a bowl.

Tips. 1. Put a spoon at the bottom of the pot to avoid sticking to the pot, even if you put the spoon, stir it from time to time, especially if you add some glutinous rice porridge.

2. Blanching the meat in warm water is to force out the blood in the meat to the greatest extent.

3. Soak the rice in oil in advance so that the rice is more likely to be soft and rotten when cooking porridge, and you can also use a food processor to beat the rice.

4. The ratio of rice and water should be the ratio of cooking porridge.

The steps of making authentic preserved egg and lean pork porridge are as follows:Ingredients: chives, ginger, a little sesame oil, 2 tablespoons of vegetable oil, appropriate amount of salt, appropriate amount of chicken powder, etc.

1. Shred the ginger, mince the chives, chop the preserved eggs, and shred the meat.

2. Wash and drain the rice, mix well with oil, refined salt and a little water [2 tablespoons], and marinate for 15 minutes.

3. Blanch the shredded meat with boiling water until it is slightly white, remove and wash.

4. Add 1500ml of water to the pot, wait for the boil to boil, first add the shredded meat, shredded ginger, and when the water boils again, add the pickled rice and a chopped shredded hall cover Xinshi egg.

6. Pour the remaining preserved eggs into the pot, cook over low heat for another 5 minutes, then add chicken powder, chives, and drizzle with sesame oil. The delicious porridge with preserved eggs and lean pork is ready. Eat it with churros for a smoother and perfect limb.

The preparation of authentic preserved egg and lean porridge is as follows:Tools Ingredients: 150g rice, 100g pork tenderloin, 2 preserved eggs, appropriate amount of water, 2 chives, 1 small piece of ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame oil, appropriate amount of cornstarch.

1. Wash and drain the rice, add sesame oil, stir well, set aside, and soak for 15 to 30 minutes.

2. Wash and chop the chives, peel and cut the ginger into thin strips.

3. Peel the preserved eggs, wash them, and cut them into small pieces.

4. Pour the rice soaked in sesame oil into the pot first, then pour in water, and finally pour in the ginger shreds, boil over high heat, change to low heat and cook for 20 minutes, during which you will stir with a spoon in the same direction every 5 minutes. Bucket cover.

5. Cut the tenderloin into slices first, then shredded, put it in a bowl, add cooking wine, light soy sauce, salt, stir well and marinate for about 10 minutes, sprinkle cornstarch to marinate for preparation.

6. When the porridge is cooked until the rice is fully cooked and the porridge water is relatively thick, add the preserved eggs and continue to cook for 10 minutes.

7. Then stir the marinated shredded tenderloin evenly and pour it into the porridge.

8. Add salt, chicken fingers, and stir constantly with a spoon.

9. Pour in sesame oil and stir, sprinkle with chopped chives and serve.

10. The porridge with preserved eggs and lean pork with a viscous texture, smooth taste and unique taste is ready.

<> "Preserved egg and lean porridge method."

Ingredients: rice, preserved eggs, lean meat, green vegetables, shallots, black pepper, white pepper, sesame oil.

Method:1The night before, wash the rice and put in an appropriate amount of water, turn on the function of making an appointment to cook porridge, calculate the time by yourself, and prepare high to ensure that the porridge is cooked when you get up;

2 .Cut the preserved eggs into cubes and set aside;

3 .Mix the diced lean pork with shredded ginger, cooking wine, light soy sauce and black pepper to marinate and prepare;

4 .Chop chopped green onion and set aside;

5 .After completing the above steps, you will be able to go to sleep properly;

6 .The next day, pour the porridge cooked in the rice cooker into the casserole and heat it, add the prepared diced preserved eggs, lean imitation or ruler diced meat to cook for 10 minutes, and then add the vegetables and cook for 3 minutes;

7 .Finally, mix chopped green onions, salt, a little white pepper, and sesame oil into the porridge and you can eat it with you! Isn't it super simple?

ps: The amount of water used to cook porridge should be well controlled, everyone's preferences are different, but it is recommended to have a little more than usual, because it has to be reheated, and the problem of water drying up during the reheating process should be considered.