How to remove the lime taste of preserved eggs, lean porridge, and preserved eggs

Add some ginger to taste! Material; A piece of lean meat, two preserved eggs, three slices of ginger, a bowl of leftover rice, a 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 leftover rice into the pot, add a lot of water to boil over high heat and then turn to medium heat to boil 3, in these 10 minutes, peel the preserved eggs and cut them into pieces, and cut the vegetables into pieces after washing 4, chicken essence is adjusted with a little water, if it is with chicken essence powder, omit this step 5, When the rice grains are cooked to thicker, add ginger slices and marinated pork, then put in chopped preserved eggs6, when the porridge is very thick, add chopped vegetables, add salt, chicken essence, pepper and stir well7, sprinkle some green onions before eating, and taste better. 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.

1. After the water boils at the beginning, if you are not in a hurry, it is best to boil porridge over low heat all the time. 2. Cutting preserved eggs with a knife will paste the knife, and it is easy to cut preserved eggs with a thread for sewing clothes 3. Porridge is easy to paste in the process of boiling, so pay attention to stirring more, I have seen someone say that putting a spoon in the pot and cooking together will not paste the pot, I think the effect is not very good, as long as you stir more.

Preserved eggs with the smell of lime are not dying, and normal preserved eggs have the smell of pine flowers, and of course they are boiled together with the egg yolk.

1. Ginger vinegar sauce for seasoning: When seasoning, use ginger vinegar juice and shredded green onions, and then add a little sugar.

2. Soak in lemon juice or vinegar sauce: Before eating, after cutting into pieces, add lemon juice or vinegar and soak in water for about 5 to 10 minutes.

3. Tea brine deodorization: 1:10 ratio of tea and salt, after adding water to boil, filter out the tea residue, wash the Songhua eggs with water, and soak them in tea brine for 10 to 30 days.

4. Water steaming method: After the preserved eggs are shelled, put them in a container, and steam them on high heat for 2 to 3 minutes.

5. Blanching method: add shelled preserved eggs to water, drop a few drops of vinegar into the water, boil, let cool, and then remove the shell.

In the process of cooking, put a little ginger into it, and the porridge will not be fishy, the specific method is as follows:

Ingredients: minced tenderloin, preserved eggs, chives, rice, salt, ginger, starch, sesame oil, pepper, chicken essence 1, put salt, black pepper, cooking wine, starch into the lean meat and stir well, put it in the refrigerator for 15 minutes.

2. Put the marinated meat into a pot of boiling water, cook until the meat turns white, remove and set aside.

3. At this time, wash the rice clean, and then soak it in water for 20-30 minutes.

4. Heat the water in a hot pot, and after the water boils, put the soaked rice into the pot.

5. After boiling over high heat, boil over medium heat until the water is rice pulp-colored, and then cook over low heat until viscous.

6. Pour in the marinated meat, minced ginger and preserved eggs, stir with an appropriate amount of salt, and cook for 5-6 minutes.

7. Add a spoonful of sesame oil before cooking, sprinkle with chopped green onions, and serve.

Marinate the meat with ginger wine and salt, after the porridge is cooked, then put the meat and preserved eggs into the boil, and the meat is just cooked, and then sprinkle chopped green onions, pepper, sesame oil, and salt on the porridge, mix well, and a bowl of fresh and delicious dishes can be eaten.

Preserved egg lean porridge originally had a hint of fishy smell, ** is preserved eggs.

Nowadays, people's awareness of health is getting stronger and stronger, so when the stomach is upset, they like to drink porridge to nourish the stomach. I will choose to drink millet porridge, purple potato porridge, preserved egg and lean porridge and so on. However, in the process of making preserved eggs and lean porridge, many people make preserved eggs with a strong fishy smell.

This will greatly affect the taste and will also affect the appetite. If you want to effectively remove the fish, you can put the preserved eggs that have not been peeled into the water and boil them until the yolk of the preserved eggs is solidified before boiling, so that there will be no fishy smell. <>

1. When making preserved egg and lean porridge, I am afraid that the smell of preserved eggs is too strong, what should I do?

First of all, prepare the ingredients, glutinous rice, preserved eggs, lean meat, oil, ginger, light soy sauce, salt, and green onions. First of all, clean the glutinous rice, drain the water, add an appropriate amount of oil and salt, stir well and set aside. Then process the preserved eggs, process the preserved eggs, this step is very critical, if it is not handled well, there will be a great fishy smell.

Put the unpeeled preserved eggs into a pot and boil, and then add an appropriate amount of salt during the cooking process. After boiling for about 2 or 3 minutes, take it out and put it in cold water to cool, and then peel the shell, so that the boiled preserved eggs, when making porridge, will not have any fishy smell, and the smaller the diced meat, the better. <>

2. Conclusion. Then cut the boiled Songhua eggs, cut them into cubes, and shred the green onion and ginger. Then take out a casserole, add water to the pot, put the glutinous rice into the pot, and put the shredded ginger into the pot. Bring to a boil over high heat, then simmer slowly over medium-low heat until the rice grains bloom.

Then put the diced preserved eggs into a casserole, turn on low heat and cook, after 2 to 3 minutes, turn to high heat. Then put the shredded meat into the pot and stir well, before leaving the pot, add some chopped green onions or coriander to garnish. A delicious porridge with preserved eggs and lean pork is ready, and the porridge with preserved eggs and lean pork produced by this way does not have the slightest fishy smell.

The most important thing is that before making preserved egg and lean pork porridge, you can't directly cut the raw preserved egg into cubes, and you must cut it after cooking. <>

I think you can add some MSG and some sesame oil to remove the fishy smell of preserved eggs when you make preserved egg lean porridge, which will be particularly delicious.

You can add more sesame oil to get rid of the fish. Then boil more, and add a variety of red dates and mung beans for a while.

You can add some ginger slices to the porridge with preserved eggs and lean pork, which can remove the fishy smell in the porridge with preserved eggs and lean pork.

The home-cooked method of preserved egg and lean pork porridge has a delicate and smooth taste, and there is no fishy smell when you learn to deal with it in this way.

First of all, the lean meat is cut into minced meat, then marinated, some cooking wine and ginger slices are added to remove the smell, and then put it in the porridge to boil It is very delicious, and the meat is particularly delicate.

The lean meat must be cleaned, the blood on the surface of the water must be washed off, and then scalded with hot water. When marinating lean meat, you can also put a little green onion and ginger slices, and pour a little cooking wine, so that you can achieve the effect of removing the fish.

After washing the pork, put it in a food processor to beat the minced meat, add cooking wine, minced ginger, and salt and stir evenly to marinate, so that the fishy smell can be removed.