Chinese Food
A rookie's little store -- preserved egg and lean meat congee
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What you don't want to eat at night is too greasy. It's best to have a bowl of warm porridge.
Cooking ingredients
Cooking Steps
Step1:I have a bowl of rice left at noon. Add water directly into the rice cooker and start cookin
Step2:Ginger. Chopped green onion. Not too much green onion, or it will taste a little heavy
Step3:I usually like to put some yellow rice wine and ginger into the pot in cold water to get rid of the fishiness. After the water is boiled, take out the meat slices and wash off the froth. Then hang the water and cut into the meat froth
Step4:One preserved egg is diced. One pea is smashed. It's OK without peas. I like peas. It's very sweet. I think it's OK to put vegetables or white mushrooms
Step5:Finally, put the minced meat, diced preserved eggs, ginger foam and scallion foam into a small scoop to consume oil and a little salt. I added a toss of minced soy sauce and put them together to stir
Step6:Finally, put the prepared materials into the electric cooker and cook them slowly
Cooking tips:The preserved egg should be older. Otherwise, it will stick to the chopping board and kitchen knife when cutting. It's sticky. Although I don't know how to choose the dishes that are delicious.
