How to make authentic preserved egg and lean porridge is delicious and simple

Ingredients: Rice.

150g preserved eggs.

2 lean pork.

90g excipients salt. Amount.

Essence of chicken. 1 2 scoops.

Wine. 1 2 scoops.

Starch. 1 2 scoops.

Sesame oil. 1 teaspoon water. Amount.

Step 1Put the rice in a large bowl, add water and knead it, wash it, and soak it in water for 30 minutes.

2.Wash the soaked rice again, drain the water and pour it into the pot, adding an appropriate amount of water, the amount of water is about twice that of the usual cooking. Cover the pot and press the switch to start cooking.

3.After the lean meat is soaked in bleeding water, rinse it again, cut it into shredded meat, add an appropriate amount of salt, 1 4 tablespoons of chicken essence, cooking wine, starch, grasp and mix evenly and marinate for 10 minutes.

4.Peel the preserved eggs and cut them into small cubes.

5.After the porridge is boiled, remove the lid to leave some gaps to avoid plopping the pot, cook until about 10 minutes, then remove the lid after the porridge water becomes thicker, and stir with a spoon from time to time.

6.In another pot, pour in a small amount of water, after boiling, put the shredded meat in, spread it with chopsticks, and cook until all the color becomes lighter.

7.Rinse with warm water to remove the foam and drain the water.

8.After the porridge is cooked until the rice is fully cooked, the porridge water is relatively thick, add shredded meat, preserved eggs, an appropriate amount of salt, 1 4 spoons of chicken essence, and cook for about 1 minute, stir constantly with a spoon, add sesame oil, stir well and put it out.

Probably the simplest and most delicious recipe for porridge with preserved eggs and lean pork, a rice cooker will do it. The meat tastes, the ginger removes the fishiness of the preserved eggs, and the porridge is soft and glutinous, salty, fresh and refreshing.

The most authentic way to make preserved egg and lean porridge:Ingredients: 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 most authentic way to make preserved egg and lean porridge:Ingredients: 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.

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.