How to make Kentucky chicken s preserved egg lean porridge?

Whether a pot of porridge is good or not, the key lies in the quality of the porridge base, the porridge base is done well, plus the ingredients, the porridge will be delicious, so to learn to make porridge, you must first learn to make porridge base. There are generally two kinds of porridge bases, 1. It is white porridge, which is made by boiling only rice and water; 2. In addition to rice and water, bones are also added, and the porridge has a taste.

White porridge: the ratio of rice and water must be appropriate, generally 1:20, measured in a household rice cup (the kind of small measuring cup of the rice distribution cooker), four to 6 people, about the amount of rice in the cup, and then add about 20 parts of water (about 8-10 bowls with rice bowls), put water and rice into the pot, add a little oil and a little salt, boil over high heat and then change to low heat and boil slowly for two hours until the porridge becomes a paste (Recipe:

In order to save time and at the same time the porridge becomes viscous quickly, you can use this method to stir vigorously in the pot for about 15 minutes with a small spoon (with a mesh hole) used to eat hot pot after the rice has been boiled into a flowering shape, so that the rice will quickly be broken and turn into a paste. ）

Flavored porridge base: The method is the same as white porridge, but you can add pork bones while putting water and rice, and the porridge has the umami of meat. You can also use dried scallops, and the porridge bottom is more umami.

Porridge with preserved eggs and lean pork.

Ingredients: white porridge (prepared according to the number of diners) 2-3 preserved eggs, 3-4 taels of lean meat, a little shredded ginger, a little chopped green onion.

Method: Peel the preserved eggs first, cut them into small pieces for later use, marinate the lean meat first, (marinating method: add salt (add an appropriate amount according to personal preference) in the lean meat, sugar, monosodium glutamate, soy sauce, oil, cornstarch, etc., stir evenly and marinate for about 10 minutes).

Bring the prepared white porridge to a boil, then add the preserved eggs, marinated lean meat and ginger shreds, cook until the lean meat is cooked thoroughly (stir with a spoon after adding ingredients to avoid sticking to the bottom), add chopped green onions and serve.

1 Slice the lean meat, dice the preserved eggs, mix with oil, salt and chicken essence 2 Cook the rice.

3 Add lean meat and preserved eggs.

4 The meat slices can be cooked after they have changed color.

You can also change the oil to sesame oil according to your preference, and then add coriander or green onions.

Let's not talk about the rest.

That is, after the rice is boiled, change to low heat and stir constantly until it is ready.

Then the taste is even better.

Kentucky chicken's preserved egg lean porridge is not delicious 1, too much MSG is too salty.

2.The rice was boiled too much, and it melted away, and it was probably stuffed out, not boiled.

To make preserved egg and lean porridge, the ingredients prepared are divided into two parts, lean meat and preserved eggs are indispensable, and the other is to prepare some condiments that meet your taste. For example: 100g of rice, 2 preserved eggs, 20g of shredded ginger, 20g of shredded green onion, 50g of minced meat, 10g of salt, 10g of pepper.

Several major steps to make preserved egg and lean porridge: chop the selected lean meat or break it with a meat grinder, peel the preserved egg and cut it into small pieces, wash the appropriate amount of rice and put it in a casserole or rice cooker, pour water into the pot, and cook until it is thin and thick. Then add the 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, chopped green onions, and pepper before eating.

Precautions: Be sure to marinate the lean meat with salt for a while. Minced meat can be used instead of whole pieces of pork, which is easy to eat, and shredded meat can also be used instead.

Preserved eggs are made of lead-free preserved eggs, which are safer and healthier. Casserole porridge, the best choice. (Stainless steel is second, iron pots are not recommended, and aluminum pots are not recommended.)

Minced meat under cold water, and the minced meat must be kneaded, otherwise it will easily form a ball. After the water is boiled, put the rice, which is not easy to stick to the pan. Bring to a boil over high heat and bring to a boil over low heat.

At the last moment, put preserved eggs, and add preserved eggs in batches, so that the color of the porridge is more refreshing.

Preserved egg and lean porridge is easy to make and nourishing the stomach, and is loved by the elderly because of its viscous texture, smooth taste and easy digestion, but the elderly can not often eat preserved egg and lean porridge.

Wash the rice in clean water and put it in the rice cooker.

Add an appropriate amount of water and start cooking.

Shred the lean meat, peel the preserved eggs, and cut them into cubes for later use.

Wait until the rice is cooked and add the lean meat, and the diced preserved eggs are cooked.

Soak the rice for about 20 minutes, cut the lean meat into strips and add the ingredients to marinate for about 20 minutes, put the marinated lean meat in the wok with oil, fry over low heat for about 20 minutes, and finally put the rice and water together to boil, put in the fried lean meat and preserved eggs, and add other ingredients.

The method of making it is to first boil the water, put the white rice in the pot and boil, then chop the meat into minced pieces and put it in the pot, then add some coriander and shallots, cover the pot and boil for 30 minutes, so that it is ready.

Chicken soup can be roasted with preserved eggs and lean porridge, let's take a look at the steps:

Preparation is required. 170g rice.

110g pork shoulder, shredded.

teaspoon cornstarch.

1 teaspoon oyster sauce.

1 teaspoon vegetable oil.

Chicken broth set aside. 2 preserved eggs.

3 slices of ginger. teaspoon freshly ground white pepper.

Salt to taste.

Finely chopped green onion and coriander, seasoned for garnish.

Note: 1 teaspoon = 5g, 1 tablespoon = 15g

Total: 30 minutes.

1.Prepare the ingredients you need.

2.Rinse the rice, drain it, put it in a sealed bag or crisper and freeze it for at least 8 hours a day beforehand.

3.Mix the Iwano with cornstarch, oyster sauce and vegetable oil with the sliced pork.

Stir well and marinate for 15 to 20 minutes.

4.Take a medium pot, pour in the water chicken broth and bring to a boil.

Pour in the frozen rice (no need to thaw) and bring to a boil again, stirring the rice from time to time to prevent it from sticking.

Reduce the heat to medium-low heat, cover and cook for about 15 minutes. Remove the lid from time to time and stir. Note that you need to stir from the bottom to prevent it from sticking to the pan, the rice porridge will quickly become sticky.

5.When cooking porridge, cut the preserved eggs into cubes and set aside.

The ginger is cut into very thin shreds, and the freshly cut ginger will add a fragrant and coarse flavor to the porridge.

After 15 minutes, add the ginger, pork and preserved egg.

6.Stir and cook for about 5 minutes. Finally, add white pepper and salt to taste.

Sprinkle chopped green onions and coriander over the porridge and serve as a seasoning garnish.