Chinese Food
Congee with preserved egg and lean meat
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There's something wrong with my stomach recently. I make some porridge at home to nourish my stomach. Mom's traditional cooking method is too laborious. I use an electric pressure cooker to make it. I'm surprised to find that it's up to the standard of porridge shop. Ha ha.
Cooking ingredients
Cooking Steps
Step1:Cut the beef and sheep horizontally, cut the pig vertically, you all know. Cut the thin slices. Then mix the salt (with more points), sugar (to increase the taste of the meat), cooking wine (to remove the fishy smell), oyster sauce (to freshen), raw soy sauce (to increase the color and taste). Add some flour and an egg white. Mix well. Finally, add salad oil and mix well (to avoid the adhesion of the next pot).
Step2:Cut the shallots into scallions. Dice the preserved eggs.
Step3:Northeast rice. It's more fragrant. It's said that adding some glutinous rice can increase the viscosity. But I found that it's not necessary. Electric pressure cooker. 1 cup of rice. 10 cups of water. 60 pressure to choose the porridge. Press once. Open the lid. Change the pot. Stir continuously over medium and low heat. First, prevent the sticky pot. Second, excess water will be lost. After gradually thickening. The consistency is as shown in the figure. Add meat, preserved egg, scallion, ginger.
Step4:Seasoning. Add some salt and white pepper. It's done. The level of porridge.
Cooking tips:The meat tastes a little heavier. It will taste better when it comes out. 1 cup of rice. 10 cups of water. There are skills in making delicious dishes.
