Home style congee with preserved egg and lean meat. Simple process and short time. Congee tastes smooth and delicious. Come home from work and cook a pot. We have dinner and breakfast
Step1:Rice 100g. 4 person portion (one person, one bowl).
Step2:50 grams of lean meat. Choose lean meat. It's tender.
Step3:Green vegetables can be adjusted according to their own taste, such as celery, wild vegetables, spinach, etc. I choose the heart part of the cabbage. The taste is better.
Step4:The eggs are black. The yellow eggs are not suitable for making congee.
Step5:Soak rice in water for about 30 minutes.
Step6:Cut the lean meat into thin shreds or diced meat. Rinse off the remaining blood. Soak in water. Put some pepper in the water to remove the fishy smell.
Step7:Cut the eggs into small cubes. If the eggs are too soft, you can steam them in the pot first, cool them and then cut them.
Step8:Dice the cabbage for later use.
Step9:Cut the ginger into small pieces for use.
Step10:Add water to soaked rice. The ratio of rice and water is 1-8. Add a spoonful of peanut oil to the pan. Heat over medium heat.
Step11:After boiling, remove the froth from the top. Add ginger slices, shredded pork and some salt.
Step12:Cook for about 20 minutes on a low heat. Boil the porridge into a thick shape. Add in the eggs. Cook for about 3 minutes.
Step13:Add in the kohlrabi. Cook for about 1 minute.
Step14:Add some white pepper and a little chicken essence before leaving the pot. Increase the delicious taste of the porridge. A bowl of delicious and smooth congee with preserved egg and lean meat came on the stage. (❁´ω`❁
Cooking tips:When cooking rice porridge, it is not easy to paste the pot with a small spoon of peanut oil. It can also increase the rice flavor. \^There are skills in making delicious dishes.