Chinese Food
Congee with preserved beef and egg
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It's better to make porridge without discoloration.
Cooking ingredients
Cooking Steps
Step1:The preserved egg is heated first, and the loose heart in the middle is allowed to solidify. In this way, the color of the porridge is not black. It depends on your preference. You can also directly cut small pieces of porridge.
Step2:When the preserved eggs are not hot, cut them into small pieces for use.
Step3:Wash the rice and soak for half an hour. Put water in the pot. The ratio of rice and water is 1-9 or 10. Open the water and cook the rice again. Turn on and off the fire. Cover the lid and simmer for more than two hours. Then the rice will be soaked and boiled again, saving time and fire.
Step4:Slice the beef tenderloin. Repeatedly use clean water to remove the blood. When the water becomes clear, the beef can be squeezed out.
Step5:Add pepper, rice wine, salt, soy sauce, ginger juice {shredded ginger} and starch to beef, and then add sesame oil to mix and marinate.
Step6:When the rice is stewed, open a big fire and boil it. Stir it frequently. This kind of porridge will soon become thick.
Step7:Add beef and cook until discolored. Add preserved egg and cook for five minutes. Add salt and shallot.
Cooking tips:Tip-1 it's OK to heat the preserved egg without peeling it. It's faster to peel it and ripen it. You can also stew the rice at night. The materials are ready. You can cook it the next morning. You can eat delicious porridge in ten minutes. It's very convenient. Finally, you can put a salted egg yolk to add flavor. There are skills in making delicious dishes.
