Chinese Food
Congee with preserved egg and lean meat
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I've had a bad stomach since I was very young. The doctor said that I should eat more liquid food. My mother often cooks porridge for me. But I don't like to drink that kind of porridge with no taste. Until one day my parents have to go out. My brother and I are the only ones left at home. My brother tried to cook me a pot of congee with preserved eggs and lean meat. Since then, it has opened the door of my new world. So many years have passed. I've drunk it It's the congee made by countless stores. But I still think this version made by my brother is the best one to share with you. After a busy day, cook yourself a pot of warm congee, and even your spirit will be cured.
Cooking ingredients
Cooking Steps
Step1:Preserved egg - one large or two small peeled rice for standby - wash and add (small spoon for eating) half spoon of vegetable oil. A pinch of salt (about 2G) and unpolished water to marinate for 20 minutes sirloin - shred or dice and add half spoon of soy sauce. Half spoon of starch. Mix a little salt for standby ginger - cut three pieces for standby onion - cut the onion leaves into foam for standb
Step2:Add about 1.5 liters of water into the pot. When the water boils, put rice, whole preserved egg and ginger slices into the pot. Before the water boils, mix and stir to avoid the rice from sticking to the bottom of the pot. After the preserved egg is boiled for 10 minutes, take it out and cool it to shred (in this way, there will be the taste of preserved egg in the porridge, and the color of the porridge will not be dyed black because the preserved egg is boiled
Step3:Cover and cook for about half an hour at least. Because rice is salted in advance, it will bloom easily. The porridge will be thick ~ because porridge is easy to pounce on the pot. So I put two chopsticks on it and then cover it. This will leave a big gap and won't pounce on the pot
Step4:After half an hour, the water evaporated almost. The porridge became very worried. The rice grains also blossomed. At this time, add the cut preserved eggs and marinated shredded meat, stir well, and cook for another 35 minute
Step5:At last, put a small amount of salt (there is salt in rice and meat, so you need to put less). A little chicken essence, a small pinch of white pepper, and sprinkle with chopped green onion to eat. It's getting colder and colder in Beijing. It's really super warm to go home at night and have a bowl of congee with preserved egg and lean meat. ~
Cooking tips:Salting rice with salt and oil is to make rice easy to boil and blossom, but also to make it smooth. Don't look at salting rice with oil. But in fact, when you drink porridge, you can't feel greasy and cook the whole preserved egg together, not only to prevent the color from fading in the porridge, but also to boil the egg yolk. You can't make the last sticky egg yolk turn out in the porridge to marinate it for deodorization A kind of Tasty. It will be tender when cooked. If you are lazy or not salted, you can also make porridge by mixing it frequently, or you will paste the bottom of the pot. If you like to drink thicker baby, you can take off the lid and cook it for a few minutes at last. If you like to drink thinner baby, you can put more water ~ follow you. There is no skill in making dishes with fixed proportion.
