Preserved eggs, lean porridge, preserved eggs and lean meat are stir fried first, is it more fragran

Preserved eggs and lean meat do not need to be fried when making preserved egg and lean porridge, if you want to fry it, you can also do it, let's take a look at the usual steps:

How to make porridge with preserved eggs and lean pork:

Materials: Appropriate amount of rice, 2-3 preserved eggs, 50 grams of lean meat, a small amount of coriander and chives, 1 small piece of ginger, a little cooking wine, a little white pepper, and a little salt.

Production steps] The first step: First of all, we must wash the rice several times, wash until there are no impurities in the rice water, and then add a little fine salt and cooking oil to the washed rice, mix well and let it stand for 20 minutes. After that, add enough water** to boil, and turn to low heat when the rice soup is boiling.

Step 2: When the rice is boiled, we can use this free time to process other ingredients, first peel off the skin of the ginger or scrape it off with a knife and cut it into minced shapes, wash the chives and cut them into small pieces, and finally peel off the shell of the preserved egg, and then cut the preserved egg into small pieces and put it away with other ingredients for later use.

Step 3: Then wash the lean meat, cut it into small pieces or thin slices, cut it into a bowl and add a little cooking wine to remove the smell and fine salt to taste, and a little pepper, then mix it and marinate for about ten minutes.

Step 4: At that time, we can see how well the rice has been cooked, if the rice has been boiled and bloomed, we can put the minced ginger and shallots in it and stir a few times to continue to boil. When the aroma slowly wafts out, you can put the marinated lean meat in, place the lean meat and cause uneven heating caused by huddles, pour in the lean meat and stir it until it spreads, and continue to boil until the lean meat turns white.

Step 5: The meat is relatively easy to cook, only need to pour it into the boil for a while to change color, then you can put the preserved eggs in, the same is poured into the stirring, so that the taste of boiling out is more uniform, the ingredients are boiled in the pot, and the porridge has become thick, you can put a little white pepper and salt in an appropriate amount, and turn off the heat when the taste is good.

After cooking, you can add some coriander to add some coriander to add some fragrance before cooking, if you don't like it, you can also put it!

Tips].

1 Preserved eggs have two colors, generally cooking porridge is made of dark preserved eggs, and the yolk in the preserved egg is sugar-hearted, most of the time when cutting is sticky knife, so when cutting, you can put the preserved egg in the refrigerator in advance and freeze it for a few minutes, and it will be better cut after the yolk solidifies.

2 Add ginger to the porridge to remove the fishy smell from the meat and eggs, but don't put too much to make the ginger taste overshadow the taste of other ingredients!

100 grams of lean meat, cut into slices, you can also cut into shreds, according to your preference.

Anyway, my house is not fried, the preserved eggs are boiled in rice and put on the flowers, the meat is marinated in salt cooking wine starch, and the rice is put when it is almost good, so that it will not be cooked old.

You should choose pure lean meat, because the preserved egg and lean porridge made in this way is very delicious, and then the taste is also very good, which can supplement the calcium substances needed by the body, and then can also strengthen the body.

I think you should choose the lean meat on the pork leg, because it is relatively lean, and it is also very chewy, and it is the best to make preserved egg and lean porridge.

Usually, when making preserved egg and lean porridge, it is best to choose pork tenderloin, which is particularly lean and rich in nutritional value.

Preserved eggs and lean porridge preserved eggs are best boiled first, so that the yolk of the preserved eggs can solidify, and the porridge cooked is very white, and the taste is delicious and fishy. If you don't cook it beforehand, the egg yolk will cook all over the place, making the porridge in the whole pot black and smelly.

Before boiling the lean porridge with preserved eggs, blanch the lean meat in boiling water, which is what we call blanching, so as to remove the fishy smell of lean meat.

Before enlarging the rice, soak the rice with sesame oil and water for a period of time, and cook the porridge with the soaked rice, the rice will be easier to boil and bloom, it will be more flavorful, and the porridge will be thicker.

The preserved eggs are put into the porridge twice, the first time the preserved eggs are put in, and the preserved eggs are slowly cooked, so that the fragrance of the preserved eggs can penetrate into the porridge, and the second time the preserved eggs are poured in, which can improve the taste of the preserved eggs and lean hidden pants porridge, and the taste will be fresher.

Under normal circumstances, most of the porridge with preserved eggs and lean pork is cooked when the porridge is almost the same, and then the minced meat is put into the porridge to cook, so that the minced meat will be more fragrant and the taste of the porridge will be better. Let's take a closer look!

When the white rice porridge is already thick and almost cooked, it is better to put minced meat in it.

Most people's practice is to cook the white rice porridge first, and put the minced meat in about two minutes before it is about to be cooked, so that the minced meat is not easy to cook and the taste will be more fragrant and tender.

When the white rice porridge has been fully cooked, pour the prepared minced meat into the porridge while it is hot, and then stir it evenly with a spoon to let the minced meat fully heat it, evenly distribute it in the porridge, and not stick together.

Generally, it is not necessary to stir-fry, but it is best to marinate it with seasonings.

The most common way to make preserved egg and lean porridge is to cut the minced meat into minced meat, cut the preserved egg into dices, and then, add the minced meat, vegetable oil and salt and other condiments to marinate for a few minutes, and then you can directly put it into the porridge and cook it, and you don't need to fry the minced meat, otherwise, the taste of the minced meat will become harder and not tender.

1. Pay attention to the heat When cooking preserved egg and lean porridge, the heat must be controlled well, and the wine must be kept even, so that the cooked porridge will be more flavorful and the taste will be better.

2. Remove the smell Before boiling the porridge with preserved eggs and lean meat, it is best to blanch the lean meat in boiling water, which is what we call blanching, which can remove the fishy smell of lean meat.

3. Treatment of rice Before enlarging the rice, it is best to soak the rice with sesame oil and water for a period of time, and cook porridge with soaked rice, the rice will be easier to boil and bloom, it will be more flavorful, and the porridge will be thicker.

4. Put preserved eggs twice When boiling preserved egg lean porridge, many people will put all the preserved eggs into the porridge at one time to cook, which is not impossible, but the taste and texture of the porridge are not optimal. It is best to put the preserved eggs into the porridge twice, the first time to put the preserved eggs, and slowly cook the preserved eggs, so that the fragrance of the preserved eggs can penetrate into the porridge, and the second time to pour the preserved eggs, the taste of the preserved egg lean porridge can be improved, and the taste will be fresher.

In general, there are no specific requirements for preserved eggs for preserved eggs and lean porridge, but it is best to use solid preserved eggs, which will taste and taste better. Let's take a closer look!

Solid preserved eggs are suitable for porridge or cooking. Preserved eggs are suitable for cold salads or cold cuts.

Preserved eggs that have been left for a period of time will have darker shells. The darker the surface, the more solid the preserved egg, and the yolk in the middle will be a coffee-colored powder; The lighter it is, the more flowing, and the best cyan color is.

Finally, after cutting it, you can see how soft it is and how thick the circle around the yolk is. If it is too thick, it means that after removing the outer layer of lime for a period of time, the egg yolk will solidify inward into a solid shape due to the long time it has been placed.

The best time to eat preserved eggs is more than 1 month, and you can still eat them after more than 1 month, but the preserved eggs will become firmer and firmer.

Preserved eggs and lean porridge preserved eggs do not need to be cooked first, but some people will put preserved eggs in a pot and cook them for a few minutes in order to have a good taste, so as to remove the alkaline taste of the preserved eggs themselves, and secondly, it is more convenient to cut the preserved eggs in the jujube shed.

Preserved eggs can be eaten with the shell peeled open, but if they are eaten with vinegar, the taste is better, because the raw materials of preserved eggs are salted with alkaline substances such as lime, and if you don't add vinegar, the taste is not good and dry. Generally, preserved eggs are eaten as cold dishes, such as preserved eggs mixed with tofu; It can also be cooked and eaten, such as made into preserved egg and lean porridge; Or make some specific foods that also use preserved eggs.

Take a look at the preserved eggs of ***, the eggshell is brown and blue, the paint mud body on the shell should be complete, and there is a pungent alkaline smell, if the mud body is seriously peeled off or has a peculiar smell, it is not good.

The whole egg is solidified, non-sticky, clean and elastic, translucent brown-yellow, with a pine pattern-like texture; The egg is cut longitudinally, and the yolk is light brown or light yellow, and the center is thin. Inferior skin wild rock eggs have a pungent foul odor or a musty smell.

Three shakes to observe whether its appearance is complete, whether there is damage, mildew, etc. You can also use your hand to feel its elasticity, or hold the egg and shake it to listen to its sound. The muddy wrapping material of the good-quality preserved eggs is intact and mildew-free, and the eggshell is intact and undamaged after the wrapper is peeled off; elastic after peeling; There is no turbulent sound when shaking.

Inferior preserved egg packaging material is damaged or moldy; After peeling off the wrapper, the eggshell is spotted, broken, or leaked, and some of the contents have been contaminated; There is a sound of water swinging or a feeling of light floating after shaking.

Four knocks Hold the preserved egg with one hand, and tap it with the back of the index and middle fingers with the other hand, it is elastic for a good egg, if it is hard as a stone, it is not very good. You can also shake the preserved egg up and down, no sound for a good egg, if it makes a gurgling sound it is bad, and finally cut the egg yolk with a knife, do not stick to the knife or a little on the blade, and the profile of the egg yolk is smooth, it is a good preserved egg.

After removing the wrapping material of the preserved eggs, the preserved eggs are identified according to the light transillumination method of the fresh eggs, and the color, solidification state, and size of the air chamber are observed.