Chinese Food
Congee with preserved egg and lean meat
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Son. Mom is making the gruel again today. When will you come back? Mom miss you.
Cooking ingredients
Cooking Steps
Step1:Wash rice. Mix well with oil, salt and a little water. Marinate for half an hour.
Step2:Sliced tenderloin. It's the same at the end of the day.
Step3:Marinate with salt, pepper, cooking wine and starch for 10 minutes.
Step4:Dice the preserved egg, dice the scallion, shred the ginger.
Step5:After boiling the water in the pot, put the shredded meat into the pot and blanch it. When the shredded meat is white, remove it and wash it. Remove the froth.
Step6:Add 1500 ml of clear water to the pot and bring to a boil. Water alone cooking rice 800 ml to 1000 ml or so can be. Because a lot of ingredients are added, the water quantity is doubled.
Step7:Put in the rice.
Step8:Stir the fire with a spoon. Cook slowly for a few minutes. Add a diced preserved egg and shredded ginger. Turn to low heat and cook for 10 minutes.
Step9:Then turn off the heat and cover the pot. Simmer for 20 minutes.
Step10:Open the lid. The rice is soft and rotten.
Step11:Fire. Pour in the remaining diced eggs and shredded meat. Cook for another 10 minutes.
Step12:Season with salt, chicken essence, pepper and sesame oil.
Step13:Sprinkle with scallion and make a pot.
Step14:In a bowl. Congee with preserved egg and lean meat. It's more delicious.
Cooking tips:Rice porridge is best made of round rice. It has high viscosity. After marinating, blanch and scald the shredded meat. The shredded meat is softer and rotten. Moreover, there will be foam when the raw meat is cooked in the congee. The amount of water for porridge cooking is generally 1-7 or 1-10 of the ratio of ingredients and water. I put more shredded meat. It can be cut in half or cut into minced meat. When cooking porridge, turn off the heat and simmer for 20 minutes. Save the fire and promote the soft and rotten rice. There are skills in making delicious dishes.
