Chinese Food
Beef ball and preserved egg congee -- leftover congee is really delicious
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It's a common thing to have leftovers at home. How do you deal with them? Now the living conditions are good. A lot of people will say that they don't want the rest. But it's too wasteful to look at the white rice and fragrant porridge. In fact, we can cook leftovers. We can also reprocess leftovers. Let's use the leftover porridge to make a gruel with preserved eggs and lean meat. Er No, it's beef ball and egg congee. Hahaha
Cooking ingredients
Cooking Steps
Step1:Two spoonfuls of porridge. Add proper amount of water and mix well. Open fire and boil. Cook until all the grains bloom. The rice soup is thick. Add more water if you like. Pay attention to mixing. Anti stick pot.
Step2:Cut some ginger and scallion. The beef ball is divided into two parts. Cut flowers or slices. It's ok if you don't cut it. I have a big beef ball, so I cut it small.
Step3:Cook the porridge as you like. Put in the beef ball and cook it for a while. Most of the porridge in Guangdong is cooked to a very bad state. But we Chaoshan people don't like to eat that bad. We like to eat granular porridge. Maybe it should be called porridge.
Step4:Chop up a preserved egg. Put it in the porridge. Stir in shredded ginger and boil.
Step5:Add a teaspoon of salt and mix well.
Step6:Add a little pepper
Step7:Mix the onion and turn off the fire.
Step8:The delicious beef ball and egg congee is ready.
Step9:How is it? Isn't it good? The classic match should be congee with preserved egg and lean meat. But we can also innovate. Right? Hee hee
Cooking tips:The leftover porridge must be mixed with water before cooking. Otherwise, it will be very thick and then boiled. There are skills in making delicious dishes.
