Matsutake, preserved egg, lean meat congee, cow and wa matsutake recipe recipe-Chinese Food-best chinese food recipes-cooking food

Matsutake, preserved egg, lean meat congee, cow and wa matsutake recipe

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Cow wa matsutake recipe. Share various eating methods and practices of matsutake. Matsutake ingredients page-

Cooking ingredients

(WA) freeze dried matsutake fungus:3 pieces

rice:12

lean meat:moderate amount

preserved egg:1

scallops:moderate amount

ginger:moderate amount

sesame oil:moderate amount

starch:moderate amount

salt:moderate amount

soy sauce:moderate amount

Cooking Steps

Step1:Wash the rice simply. Set aside.

Step2:Soak the scallops in water, shred the ginger, peel the eggs and cut into pieces.

Step3:Shred the lean meat. Marinate with soy sauce, ginger and starch for 5 minutes.

Step4:Put the rice into the boiling pot and add water. Put in (cow WA) freeze-dried matsutake fungus, scallop and ginger. Add some sesame oil. Cook for about 1 hour.

Step5:Blanch the cured lean meat and put it in the porridge pot for a while.

Step6:When the cease-fire is coming, add the preserved egg to the porridge pot and cook it. Add some salt to taste and enjoy.

Step7:

Cooking tips:1. Marinate lean meat and scald water, mainly to remove the fishy smell. If you don't mind, you can also directly cook the fresh meat. 2. It's better to cook porridge and slow food. There are skills in making delicious dishes.