Preserved egg and lean pork porridge is the most authentic method

Preserved egg and lean pork porridge is the most authentic methodIngredients: 120 grams of rice, 1 preserved egg, 100 grams of pork.

Excipients: 50 grams of carrots, 20 grams of green onions, 5 grams of ginger, a small amount of salt, 10 ml of rice oil.

Steps: 1. This is the ingredient used: after the lean pork is chopped, it should be mixed with a little salt and starch.

2. Peel and wash the carrots and cut them into small cubes, and cut the green onions into small cubes.

3. Peel off the skin of the preserved eggs, and then change the knife and cut them into small pieces, the size is arbitrary.

4. Put rice oil or other oils in the pot, and it is best not to choose peanut oil with a strong taste.

5. When the oil is hot, put the lean meat in the pan.

6. Stir-fry with a spatula to heat the meat evenly and stir-fry the meat until it changes color.

7. Then put the carrots and green onions in the pan and stir-fry until fragrant.

8. Then put the fried ingredients into a bowl.

9. Put water in the pot and put the washed rice into the pot.

10. Bring to a boil until the water boils, then use a spoon to run the edge of the pot to remove the foam.

11. Reduce the heat source and cook until the rice grains are soft and the rice soup is slightly thicker.

12. Then put the fried minced meat and Songhua eggs into the rice porridge.

13. Stir gently and boil until boiling to turn off the fire.

14. After the porridge is cooked, let it stand for a few minutes, then put it in a bowl, and a bowl of delicious porridge with preserved eggs and lean pork will be ready.

Preserved egg and lean pork porridge is the most authentic methodIngredients: 1 serving of rice, 1 preserved egg, appropriate amount of lean meat, appropriate amount of lettuce.

Excipients: appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of pepper, appropriate amount of shredded ginger.

Steps: 1. First, cut the meat into shreds, add ginger, prepare oyster sauce, light soy sauce and pepper and marinate for 30 minutes, then soak the rice.

2. Put the soaked rice into a casserole, add appropriate water, boil over high heat, turn to low heat and cook for 5 minutes.

3. Add the marinated shredded meat and cook for a few minutes, then pour in the seasoning sauce of the marinated meat.

4. During this period, you can cut the Liangling preserved eggs and lettuce for later use.

5. Put the sliced preserved eggs in the porridge.

6. Turn the heat to medium and add the chopped lettuce, then add a little oyster sauce, pepper and appropriate salt.

7. After cooking, you can eat.

The recipe for preserved egg and lean pork porridge is as follows:Ingredients: 2 preserved eggs, 100 grams of rice, 150 grams of lean meat, 1 teaspoon of salt, 1 teaspoon of starch, 1 teaspoon of sesame oil, 1 teaspoon of cooking wine, 5 grams of green onion, 5 grams of ginger.

Excipients: 1 teaspoon salt, 1 teaspoon starch, 1 teaspoon sesame oil, 1 teaspoon cooking wine, 5 grams of green onion, 5 grams of ginger.

1. Prepare raw materials.

2. Wash the rice.

3. Add water.

4. Add sesame oil and salt.

5. The rice cooker is energized, select the porridge cooking function, and work.

6. Cut the meat into cubes, add cooking wine and a little salt to marinate for a while, add dry starch and mix well.

7. Bring the water to a boil and cook the diced meat.

8. Peel off the skin of the preserved eggs and wash them.

9. Start another pot of hot water, put the preserved eggs into the boiling bell for a few minutes.

10. After the preserved eggs are removed, let them cool and cut them into cubes, and chop the green onion and ginger into small pieces.

11. At this time, the porridge in the pot has been boiled until it blooms.

12. Add the preserved eggs, diced meat, green onion and ginger and continue to cook for a while.

What are they? Preserved egg and lean pork porridge is a common nutritious porridge, and you can also make preserved egg and lean meat at home. So, what are the methods of preserved egg and lean porridge, and how to make it delicious and nutritious? Let's take a look at the introduction of the simple method of preserved egg and lean porridge!

Method 1

Raw materials

150 grams of rice, 2 preserved eggs, 225 grams of lean pork, 1 fried dough stick, 1 chives, a little ginger, 1 coriander, 200 grams of cooking oil (10 grams of actual consumption), a little sesame oil, a little pepper, 4 tsp refined salt, 1 tsp monosodium glutamate.

Step 1

1. Peel the preserved eggs and cut each into 8 cloves for later use.

2. After we wash the rice, we will mix in a small amount of oil, which will make it more delicious.

3. Wash and shred the ginger, wash and cut the chives into chopped green onions, and chop the coriander.

4. Wash 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 for 20 minutes to take out the slices.

5. Cut the fritters into small pieces, put them in a hot oil pan, fry them on low heat for about 30 seconds until crispy, then remove and drain the oil.

6. Put the rice in the porridge pot, add water to boil, and then turn to medium heat and cook for about 30 minutes, so that it is more delicious.

7. Put in the preserved eggs and lean pork slices, ginger shreds and other seasonings to boil together, continue to cook for a few minutes before turning off the heat, add fritters, coriander, chopped green onion and pepper before eating.

Practice 2

Materials:

150 grams of rice, 100 grams of pork or beef tenderloin, 2 preserved eggs, 1 small piece of ginger, 1 chives, 1 2 teaspoons 3ml of sesame oil, 1 teaspoon of salt 5 grams, 2 liters of water.

Step 1

1. Wash the rice, put it in water, pour in sesame oil, stir it well, set it aside, and soak it for 30 minutes. Peel and cut the ginger into thin strips, and finely chop the chives. Cut the preserved egg into small pieces.

2. Cut the meat into slices, then shredded, and finally cut into small pieces. Place in a bowl, add 1 4 teaspoons (1 grams) of salt, stir well and marinate for 20 minutes.

3. Pour water into the pot, after boiling over high heat, pour the meat into it and cook for a while, when there is foam on the water surface, completely skim it with a spoon, then pour in half of the preserved egg pieces, then pour in the ginger shreds, and cook for about 2 minutes.

4. Finally, pour in the remaining half of the preserved eggs and continue to cook for 10 minutes, adding the remaining salt and chopped chives before drinking.

Method three

Ingredients

100 grams of japonica rice, 2 preserved eggs, 80 grams of lean meat.

Excipients

A spoonful of salt. 10 grams of corn starch, a spoonful of light soy sauce, an appropriate amount of chicken essence, a little white pepper, 1000 grams of water, and an appropriate amount of shallots.

Step 1

1.After the japonica rice is washed, soak it in water for more than 2 hours.

2.Pour out the water in which the rice is soaked, re-add the water, bring to a boil over high heat, turn to low heat, stir with a wooden spatula every two minutes, and cook into a thick white porridge.

3.Peel the preserved eggs and cut them into small cubes, cut the lean meat into minced pieces, add a little salt, cornstarch and light soy sauce and mix well.

4.Turn the heat to high, put the preserved eggs and minced meat into the boiling white porridge, add salt, stir until the meat is broken, turn off the heat, add a small amount of chicken essence and white pepper to taste.

The preparation of porridge with preserved eggs and lean pork.

This paragraph] raw materials:

rice, 150 grams, about two-thirds in small bowls;

preserved eggs, 3 pcs.;

Lean meat, 150 grams, about 1-2 cm thick, 7-8 cm square, depending on personal taste;

sesame oil, 3 grams, about one-half tablespoon;

table salt, 5 grams, about a tablespoon;

water, ginger, chives, celery, a pinch

Please note that the above ingredients are based on the serving size of two ordinary adults, please increase or decrease according to the number of people or personal taste.

This paragraph] is used:

1. Wash the rice first, put it in a small bowl, add 1 tablespoon of water, sesame oil and salt, stir, and soak for about 30 minutes.

2. Finely cut the ginger, chop the chives, and dice the preserved eggs for later use.

3. Cut the lean meat into thin strips, put it in a bowl, add a small amount of salt and stir, marinate for about 20 minutes.

4. Pour water into the pot, bring to a boil over high heat, blanch the shredded meat, and skim off the foam on the water surface.

5. After boiling for about 1-2 minutes, pour in half of the preserved eggs first, and then pour in the ginger shreds.

6. After about 1-2 minutes, pour in the soaked rice, stir and boil for 5 minutes.

7. Cook over low heat for 40 minutes, stirring every 5 minutes to avoid sticking to the pan.

8. Finally, pour in the remaining half of the preserved eggs, continue to cook for 10 minutes, add an appropriate amount of salt and chives, and then you can get out of the pot.

9.The above method is to use a gas and induction cooker, etc., and the water boils quickly to turn the preserved eggs into a pan, and it is easy to stick to the pan, but if you use a casserole, the method is different.

The method is modified as follows:

1) It is impossible to boil the preserved eggs, so you can put all the preserved eggs in it at the beginning.

2) Use a casserole instead and don't stir.

Notes in this paragraph:

a, about preserved eggs.

1) It is recommended to buy preserved eggs made by lead-free technology, which are healthier and have no lime smell, preserved eggs are also called Songhua eggs, and the names on the supermarket shelves are slightly different;

2) There are many ways to cut preserved eggs, generally when using a kitchen knife, you can apply a little cooking oil and then cut it, which can avoid sticking to the knife;

3) The preserved eggs are put in two times because the first time is to boil the preserved eggs and the flavor seeps into the porridge, and the second time is to increase the taste of the porridge;

b, about lean meat.

1) In the production process, the step of blanching the shredded pork to remove the smell is very important for the taste of the final porridge;

2) Lean meat generally chooses pork, but you can also choose to use beef tenderloin, which will taste very good;

c, about rice and others.

1) After soaking rice in water and sesame oil, the boiled rice grains are easier to bloom and have a better viscosity and smoothness.

2) When cooking for the last 20 minutes, it is extremely easy to stick to the pan, it is recommended to turn off the heat to a minimum and stir frequently.

3) All ingredients, such as shredded ginger and chives, are not set in stone and can be adjusted or increased or decreased according to personal taste.

4) For cooking porridge, a casserole and a transparent lid are highly recommended to easily see the state of the porridge.

What a coincidence, I just did it yesterday.

Raw rice, about two-thirds small bowl [for two people]; preserved eggs, 2 pcs.;

lean meat, sesame oil, salt, about a tablespoon; Water, ginger, chives, chicken essence, rice wine.

Method 1Rinse the rice, put it in a small bowl, add 1 tablespoon of water and sesame oil [so that the rice will be more fragrant] stir, and soak for about 30 minutes.

2.Cut the meat into centimeter-thick shreds, put them in a bowl, add salt, rice wine, and chicken essence [preferably a little more] and marinate for 15 minutes.

3.Cut the ginger into 2 to 3 slices to remove the meat, finely chop the green onion, and dice the preserved egg.

4.After adding less than 4 bowls of water to the pot, add the ginger slices and bring to a boil over high heat.

5.After the water boils, pour in half of the preserved eggs, put in the soaked rice, stir the rice clockwise a few times after getting out of the pot [also clockwise in the future], and boil for 5 minutes.

6.Switch to low heat and stir frequently to avoid sticking to the pan.

7.After about 10 minutes, pour in the shredded meat when the rice becomes slightly sticky, and continue to cook for about 5 minutes.

8.Pour in the other half of the preserved egg, continue to cook for about 3 minutes, add an appropriate amount of salt [mainly for individuals, or you can not add] and chives, and then you can remove from the pot.

The porridge is really fragrant, the meat is fresh, half of the preserved eggs are melt-in-your-mouth, and half of them are chewy.

Ingredients for Cantonese porridge: 17 cups of water, 1 cup of rice, half a preserved egg, 1 2 pieces of tofu skin, 1 tsp salad oil.

Ingredients: 2 preserved eggs. Lean pork 6 taels. 8 cups of Cantonese porridge base. 1 fritter. Ginger, shredded, green onions, and coriander each increase or decrease according to personal preferences.

Seasoning: a pinch of pepper. 1 1 3 tablespoons of salt. A pinch of chicken powder. A little sesame oil (a little is just a little bit to add or decrease according to personal preference).

Cantonese porridge method.

1Rinse the rice with cold water, discard the excess water, stir in the preserved egg and add 1 teaspoon of salad oil to marinate for at least 1 hour.

2. Wash the rotten skin, soak it in cold water until it is slightly soft, and then take it out for later use.

3. Take a stainless steel deep pot and add 17 cups of water, boil the water over high heat, put in the rice of method 1 and the rotten skin of method 2 until it boils, then turn to low heat, maintain the condition of boiling, stir while boiling, and cook for 1 to hour until the rice melts.

How to make porridge with preserved eggs and lean meat.

1. Peel the preserved eggs and cut each into 8 cloves for later use.

2. Wash and drain the lean pork, first take 1 tablespoon of salt and marinate for 3 hours until it tastes, then put it in an electric pot and steam it for 20 minutes, then take out the slices and set aside.

3. Cut the fritters into small pieces, fry them on low heat for about 30 seconds at about 120 degrees Celsius until crispy, then drain and set aside.

4Take a deep pot, pour the bamboo Cantonese porridge porridge bottom and boil over low heat, put in the ingredients, ginger shreds and other seasonings to boil together, and then continue to cook for 3-5 minutes before turning off the heat, add bamboo to make 3 fritters and vegetables before eating. Finely chop green onions.

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.

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

This is my favorite porridge, you can try it too.

Preserved egg and lean pork porridge, simple and delicious.

This week, I didn't have a thick and delicious preserved egg and lean porridge for her beloved!

First of all, wash the rice, add a little salt and salad oil, mix well, add water and soak the rice overnight for later use. Then cut the tenderloin into thick slices, add salt and cooking wine to marinate for 1 hour, add water and steam for 1-2 hours until the meat can be torn into fine strips by hand for later use. Cut the chives into chopped green onions and cut the pine eggs into small thin slices for later use.

Add water to the pot and boil, add a little salad oil, add the soaked rice, boil over high heat, see that the rice grains are tumbling, change to low heat, but keep the rice grains always rolling open, otherwise it will paste the pot, cook for about 1 and a half hours, add Songhua eggs and boil, the porridge at this time should be very viscous, add the prepared shredded meat, salt, chicken essence, a little pepper to taste, turn off the heat and add chives when eating.