Chinese Food
Congee with preserved egg and lean meat
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I saw an old Cantonese snack 40 years ago. The congee with preserved eggs and lean meat described above is totally different from the current practice. I have been cooking for my family in this old-fashioned way. They all like it very much. Do you know anyone else who does this? -
Cooking ingredients
Cooking Steps
Step1:Wash rice and glutinous rice twice. Marinate 2.5G salt for two hours.
Step2:Clean scallops. Put rice wine, onion and ginger.
Step3:Put the bowl with scallops in the steamer. Turn off the heat 20 minutes after the water boils. Open the lid.
Step4:Add rice wine, soy sauce, pepper, scallion and ginger to the pork lean meat and marinate for 40 minute
Step5:Rice into the pot. It's best to use casserole. But it's too slow. Use electric pressure cooker instea
Step6:Fold the scallops into thin shreds and put them in the rice with the marinated pork. Add 800ml wate
Step7:Press on and cook for 30 minutes.
Step8:After cooking, take out the meat and tear it into thin shreds. Chop the preserved eggs. Then put it into the porridge and stir well.
Step9:I can eat it. It's fresh and delicious.
Step10:Drink.
Cooking tips:I like the color of salty porridge. So I use raw sauce for bacon. If I don't like it, I can change the raw sauce into salt. When eating, you can add a little ginger or pepper. Because preserved eggs are cold food. Adding glutinous rice can make porridge look like new porridge when it is reheated again. It will not lump into a lump. There are skills in making delicious dishes.
