Congee with preserved egg and lean meat recipe

Congee with preserved egg and lean meat

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Preserved egg is a kind of egg. It contains 6070g of water, 14g of protein, 11g of fat, rich in vitamin A, B, sodium, etc. The content of lead in preserved eggs should be controlled below 0.5 mg / kg. The pH value should be greater than 9.5. Preserved egg is generally used as a cold dish. It can clear away heat, remove large intestine fire, treat diarrhea, treat toothache, eye ache, tinnitus and dizziness. The protein in preserved egg is rich. It is suitable for people with malnutrition. It is most suitable for people with strong fire. However, it should be used cautiously for patients with Spleen Yang deficiency, cold and wet diarrhea, cardiovascular disease, cholesteremia and hepatorenal disease. Eggs should not be eaten with turtles, plums and brown sugar. Children should eat less.

Cooking ingredients

chicken essence:1 / 2 teaspoon

fuel consumption:moderate amount

peanut chips or peanut butter:moderate amount

sweet potato flour:moderate amount

Cooking Steps

Step1:Wash the rice. Pour in the multi-purpose pot. Add the wate

Step2:Cover and cook for an hou

Step3:Chop the lean meat. Add some sweet potato powder and mix wel

Step4:Put the lean meat in the pot, mix well and cook for ten minute

Step5:Chop the preserved eggs and put them in the pot to boil for about ten minute

Step6:Seasoning with sal

Step7:Some oil for freshnes

Step8:Put some chicken essenc

Step9:Put some green onio

Step10:Finally, sprinkle some peanut butter or peanut butter. Without peanut butter at home, I mashed the fried peanuts and added them to the porridge. However, peanut butter is better and more delicious.