Chinese Food
Congee with preserved egg and lean meat
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Winter is a very healthy season. Congee is the most suitable food for health preservation. I remember when I went to Guangdong. Whether it was a restaurant or a restaurant, morning tea, breakfast or dinner, there would be porridge with preserved eggs and lean meat. It's best to drink porridge while it's hot. It's delicious, soft and smooth. It's full and comfortable. People of the old generation often say that porridge with preserved egg and lean meat can clear away heat and empty fire. In the morning of winter, drinking such a bowl of delicious congee with preserved egg and lean meat is really satisfying and warm. The so-called congee is also intoxicating. The preserved egg is a little bit heavy, but with minced meat, it has another taste. The salty and fragrant balance is just right.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Rice and glutinous rice are put into water. Soak for an hour. On the one hand, porridge can save time. On the other hand, the taste is better
Step3:Shred lean meat. Add 1 tablespoon cooking wine, 1 tablespoon starch, 1 teaspoon salt and a little black pepper, mix and marinate for 20 minutes
Step4:Add 3 bowls of water to the pot. Pour in the rice. Add 1 teaspoon of oil. Cook for 30 minutes. During the cooking process, stir occasionally to avoid better rice oil from the paste
Step5:Turn to a low heat after boiling. Cook until the rice is soft and rotten. Just like it. About 30 minutes
Step6:After the bottom of the porridge is cooked, put in the marinated shredded meat, slide it away with chopsticks, and then put in the chopped preserved eggs for another 3 minutes
Step7:Sprinkle some green onion at las
Step8:You can add a little sesame oil according to your taste. You can add or not according to your taste
Step9:Super appetite. Take care of your bowl and want another bow
Step10:The congee can also be made at home. Remember these steps. The congee is delicious and smooth without fishy smell. It's good to lick the bowl.
Cooking tips:1. Rice is soaked in advance. On the one hand, porridge can save time. On the other hand, the taste is better. 2. The ratio of water and rice is 15-1. If you like congee, you can use 12-1. 3. When cooking porridge, add a little oil and mix well. It can make rice grains boil to blossom in a short time. The taste is more fragrant and smooth. 4. You don't need to salt the porridge. It's easy to digest. 5. If the porridge is a little sticky, please do not use a spoon to pull the sticky skin of the bottom of the pot. Otherwise, the porridge will have a paste taste. We usually put a light spoon at the bottom of the pot to cook with the porridge. In the process of boiling water, the spoon is also driven. It can prevent the porridge from cooking and sticking to the bottom. 6. The ratio of rice and glutinous rice is 2-1. The taste of the porridge cooked in this way is fragrant and sticky. 7. Boiled preserved egg porridge. The best choice is the casserole. The preserved eggs are alkaline. Do not cook them in an iron pot. There are skills in making delicious dishes.
