Chinese Food
Congee with preserved egg and lean meat
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It's time to eat porridge again. Summer and winter are my favorite porridge seasons - a bowl of nutritious porridge with a small portion of kimchi. Enough to enrich your breakfast and dinner ～
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients
Step2:Wash half rice and half glutinous rice, soak in water for 1 hour, pour out water and mix well with sesame oi
Step3:Dice shallots, peel eggs and dice ginger with a knif
Step4:Make water in the pot. Put in the beaten ginger. Boil the water in high heat. After the water is boiled, put in the minced meat. Cooking wine
Step5:Let the water boil again. Add the preserved eggs and rice. Stir. After the porridge is boiled, turn the low heat and cook for about half an hou
Step6:Cooking rice is sticky. Discard the ginger and add some chicken powder. Then turn off the fire. It's better not to leave during cooking. Stir frequently. Avoid the paste pot
Step7:Put in the shallot. Just stir i
Cooking tips:1. Half of the rice and half of the glutinous rice are the key to the congee's viscosity. 2. Soaking the rice can make the rice expand. It can not only save time but also make the congee taste better. It's more crisp ~ 3. Cooking the rice in a cold pot. Congee is easy to paste the pot. It's not easy to paste porridge into the pot. 4. Add some water to the minced meat and preserved eggs before you put them in the pot. Stir them evenly. It's not easy to stick them together when you put them in the pot. You have skills to cook delicious dishes.
