Is drinking preserved egg and lean porridge for breakfast the most appetizing delicacy? How should a

This is a very stomach-nourishing delicacy, and it can also soothe your stomach and relieve stomach pain in the process of drinking. At that time, it was necessary to chop the meat first, then boil the water, put the rice into the pot, then put the pork in the pot, then pour the chopped preserved eggs into the pot, and then put a small amount of chopped green onion into a small amount of sesame oil, and put in a small amount of salt to enhance the flavor.

Yes, it is indeed a stomach-nourishing delicacy; The method is simple, we just need to put the rice in the pot and boil until it is cooked, put the minced meat and preserved eggs in it, and sprinkle the coriander out of the pot.

Preserved egg and lean pork porridge is a famous local traditional snack in Guangdong Province. Preserved egg and lean pork porridge is nutritious and consists of preserved eggs cut into small pieces and salted lean meat. The ingredients vary from region to region, and some people will add sesame oil and chopped green onions before eating, or add chopped green onions and thin crispy.

Hainan New Oriental can learn.

Peel the preserved eggs and cut them into small pieces for later use.

Wash the rice and stir in a small amount of oil.

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

Wash the lean pork stool and drain the jujubes, marinate with 3 teaspoons of fine salt for 3 hours until the flavor is absorbed, and then put it in the steamer and steam for 20 minutes to take out the slices.

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

Put the rice in the porridge pot on a rotating setting, add water and bring to a boil, reduce the heat to medium and cook for about 30 minutes.

Add 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 onion and pepper before eating.

The recipe for preserved egg and lean pork porridge is as follows:

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

Method 1: Wash the rice, put it in water, pour in sesame oil, stir it well, put 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, skim it thoroughly with a spoon, then pour in half of the preserved egg pieces, then pour in the ginger shreds, cook for about 2 minutes, pour in the soaked rice, change to low heat and cook for 40 minutes, during which the spoon is stirred in the same direction every 5 minutes to avoid the preserved eggs sticking to the bottom of the pot.

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.

The day before, it would be good to steam the rice first, and then put all the ingredients in the pot

Preserved egg and lean pork porridge is a nutritious and delicious breakfast and lunch, and here's a simple recipe for your Shouxiang Leak:

Ingredients: 100 grams of japonica rice.

Lean meat 50 grams.

1 preserved egg. 1000 ml of water.

Ginger to taste. Salt to taste. Steps:

1.Wash the japonica rice, put it in the rice cooker, add an appropriate amount of water, plug in the power supply and cook the porridge.

2.Wash the lean meat, remove the grease and cut into small pieces for later use.

3.Rotten the shelled eggs and cut them into small pieces for later use.

4.Bring water to a boil in a pot, blanch the sliced lean meat in a pot to remove the blood, then remove and set aside.

5.Add water again to the blanched pot, add an appropriate amount of ginger slices, put it in the boiled porridge and continue to cook, cook until the lean meat is cooked until soft, then add the cut preserved egg pieces, and then add an appropriate amount of salt to taste.

Tips: If you like to eat a lighter and more flavorful porridge with preserved eggs and lean pork, you can put less salt, and if you like a strong taste, you can put more salt. In addition, in order to make the porridge taste softer and glutinous, you can add more water during the cooking process and stir well at the same time.

Porridge with preserved eggs and lean pork.

Preserved egg and lean pork porridge is a special delicacy of the Han nationality in Guangdong, which is a common porridge of Cantonese cuisine of the eight major cuisines of China. There are two methods in Guangdong, one is old fire porridge, and the other is raw porridge. Raw porridge is one of the traditional porridge products in Guangzhou, which is a general term for pre-cooked white porridge and fresh meat.

Pork bones, earth fish or Jiang Yao Zhu are boiled into white porridge as porridge and sold at the bottom; The meat includes fish fillet, pork slice, pork liver, pork loin, beef slices, chicken nuggets, etc., which are marinated with oil, salt, sugar, wine, monosodium glutamate, and soy sauce, and then mixed well with ginger and shreds. Use a small casserole to boil the white porridge again, add the meat, remove from the heat after a while, put in the chopped lettuce cubes and serve. Served with pepper makes it taste even more beautiful.

Turn on, add the meat, remove from the heat after a moment of rolling, put in the chopped lettuce cubes and serve. Served with pepper makes it taste even more beautiful. For example, the champion and the first porridge...

Old fire porridge is made of chopped ingredients and slowly boiled over low heat with japonica rice. The heat is sufficient, and the time required is long. Nowadays, the pace of life is very fast, and how to quickly boil soft glutinous rice porridge is a trick that people who are busy with work and don't have time to cook porridge need to learn.

Ingredients: rice, lean meat, preserved eggs, shredded ginger, chopped green onions, salad oil, salt, light soy sauce, cooking wine, starch, white pepper, chicken powder.

Steps: <>

Step 1: Prepare the materials.

Step 2: Wash the rice, add water, add a few drops of salad oil, and soak for 30 minutes. The rice soaked in oil can be quickly boiled until it is soft and glutinous and blooms.

Step 3: Shred the lean meat and marinate it with light soy sauce, cooking wine and starch for 15-20 minutes.

Step 4: Cut the preserved eggs into small cubes.

Step 5、Pour rice and soaked water into the pot。 Then add shredded ginger and water to make the ratio of rice to water reach 1:10, bring to a boil over high heat, turn to medium heat, and stir constantly to prevent the pot from sticking.

If it feels too thick, you can add a little more boiling water.

Step 6: Cook until the rice grains bloom and thicken, add half the amount of preserved eggs. Reduce heat and simmer for 10 minutes.

Step 7: Add the shredded lean pork and the remaining half of the preserved eggs.

Step 8: Cook on high heat for about 2-3 minutes.

Step 9: Add salt, white pepper and chicken powder and stir well.

Step 10: Sprinkle with chopped green onions.

Tips: Add a few drops of salad oil to the rice to quickly cook the rice until it is soft and glutinous and blooms.

It can be boiled over low heat, and it can be cooked directly in the pot, which will make it taste better.

You need to beat the pork into the shape of pork filling first, and then put the pork into the pot for imitation and stir-frying, make sure that the pork changes color and boil the water, put the rice into the pot to boil porridge, and then directly put the pork into the pot, and then put a small amount of preserved eggs, stir evenly to prepare for bending, and then put in a small amount of time to make the shooting, which is the easiest way to make.

For example, you can choose to boil the water directly, then put in the preserved eggs and lean meat, then put a millet, turn on low heat, and boil slowly for about half an hour.

Preserved egg and lean pork porridge is a famous local traditional snack in Guangdong Province. Preserved egg and lean pork porridge is nutritious and consists of preserved eggs cut into small pieces and lean meat. The ingredients are different in different regions, some people will add chopped green onions, pepper, preserved eggs and lean pork porridge is a local traditional snack, rice porridge with lean preserved eggs, not only nutritious, but also salty and fragrant.

The combination of accessories varies from region to region, but no matter how you mix it, it can reflect its excellent taste.

The first time I ate preserved egg and lean porridge was at the Guangzhou restaurant in Xintongqiao, Zhengzhou City. Except for the fishy smell of preserved eggs, the overall feeling is good, just like the vegetable porridge I ate in my hometown when I was a child, but there are more preserved eggs and lean meat in it. Exposure to preserved egg and lean pork porridge is in my city, the largest restaurant, a Cantonese restaurant with pure Cantonese flavor, morning tea, Chinese food, afternoon tea, supper, etc.

Preserved egg and lean pork porridge is a traditional famous snack in Guangdong, which is made of rice as the main ingredient, preserved egg and lean meat as auxiliary materials, stewed porridge, because of its rich nutrition, salty and fragrant, smooth taste, so it is deeply loved by people. Boiling preserved egg and lean porridge is actually very simple, you only need to pay attention to a few small things, master a few small points, and cook a delicious preserved egg and lean porridge is definitely so easy. Hear me step by step on how to do it.

Porridge with preserved eggs and lean pork is a particularly famous breakfast in Guangdong, and the Chinese's love for porridge is unparalleled, although there are differences in the diet between the north and the south, and the difference is quite large, but there is still a consensus on the use of rice to boil porridgeI went to a Cantonese restaurant with my friends to eat, and my friends helped me order a bowl of porridge with preserved eggs and lean pork, and I tasted it and thought it tasted very good. Later, my friend told me that preserved eggs are one of the foods that crooked nuts feel very disgusting, and preserved egg lean porridge is a popular traditional local snack in Guangdong, because of the fragrant and mellow taste, the Q bomb of preserved eggs and the tenderness of lean pork, coupled with the aroma of porridge, make people have a great appetite, and now it is widely loved by people in the north and south.

It should be made like this:

1. Prepare ingredients: preserved eggs, salt and pepper, chicken essence, coriander, shredded ginger and green onion.

2. Peel and cut the rice, minced meat, preserved eggs, wash the rice, and cut the coriander into cubes.

3. Pour water into the pot, cook rice, add minced meat, shredded green onion, shredded ginger and preserved egg, and cook for 10 minutes.

4. Season with salt, chicken essence and pepper. Sprinkle with coriander and serve.

Wash the rice in advance and set it aside for later use, then prepare some pork and cut it into thin strips, put in some egg whites and starch to grasp well, then add some cooking wine and put it aside for later use, and then chop the preserved eggs. Pour some water into the casserole, put in the preserved eggs, and add some green onions and ginger when cooked. Add the tenderloin and cook for a while, then add the rice, and finally cook it and you're done.

Preparation of preserved egg and lean porridge:

After the rice porridge is boiled, open the lid to prevent the pot from being fluttered. Cook until the rice is fully cooked, and when the porridge water is thickening, add shredded meat, preserved eggs, an appropriate amount of salt and chicken essence to the porridge, stir well with a spoon, cook for about two minutes, and finally sprinkle with coriander or chopped green onions.

First put some oil in the pot, then add the green onion and ginger to the pot, put in the marinated diced meat and stir-fry until fully cooked, pour in the preserved eggs and stir-fry together for 30 40 seconds, then pour in the chopped rape, and then put the fried food in the cooked porridge, put in a little salt, cook for 5 minutes, stir evenly and eat.

You can cut the lean meat into foam, and then start cooking porridge, put rice in it, and after the lean meat has been boiled for a while, you can put the preserved eggs in it, you can put in various seasonings, and then warm it for a while.

If you want the rice to be thicker, you can wash it 1 or 2 times, and boil it in a pot under boiling water during the cooking process, and the shredded meat must be lean meat, and the shredded ginger and pepper must not be less, these are the keys to removing the smell and smell.

First, the meat and preserved eggs are cleaned, then chopped into minced pieces and mixed together, and then added to the boiled porridge.

Preserved egg and lean pork porridge is a very delicious food, when making it is necessary to chop the lean meat finely, mash the preserved egg and put it in a pot with the pleasing polished rice and cook it for 40 minutes, and then you can use it after a little seasoning.