Chinese Food
Super delicious Laohuo preserved egg and lean meat congee
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We often make a porridge. It's super delicious. There are some tips in it. There's no fishy smell in the porridge according to the steps. It's generally divided into old fire and raw roll. I think old fire eats the porridge that is integrated. Raw roll is more about the fresh and tender ingredients. Crispy bullet -
Cooking ingredients
Cooking Steps
Step1:Wash the rice, drain the water, mix with sesame oil, a little salt and marinate for half an hour. The porridge is more fragrant, soft and glutinou
Step2:Put the whole meat in cold water. Add wine and blanch. Blanch the eggs in the water (remove the alkali taste
Step3:Half ginge
Step4:I forgot to take pictures in this step. I'm a 3.3-litre stew pot. Here's the key point - if you don't use such a stew pot, the water evaporates faster. You may need to increase the water quantity on the basis of the formula. First add the water to the stew and bring to a boil. Then add the marinated rice, whole meat, two whole eggs and 15g ginger shreds to the ste
Step5:After boiling, cover and turn on the minimum heat. Remember to stir several times in the middle to prevent sticking to the bottom of the pot. Don't use too much force. The rice is broken. Stewed for about three hour
Step6:Take out the whole tenderloin and preserved eggs. The meat can be easily torn apart with a spoon.
Step7:Cut up the two preserved eggs and the other one. Put the shredded meat and the remaining 15 grams of ginger into the bottom of the porridge and cook for 5 minutes. Add the preserved egg. Add 3 grams of pepper. Cook for 2 minutes. Turn off the heat.
Step8:This kind of porridge looks complete, but it melts in the mouth. It is integrated with meat and egg. The meat is soft but not rotten. The skin and eggs are fragrant and smooth.
Cooking tips:Put more ginger and pepper. This is the soul of preserved egg and lean meat porridge. The pungent taste of ginger and pepper neutralizes the fishy smell of preserved egg. It's warm to drink in the stomach. But it depends on personal preference. Some people can put less ginger if they don't like it. The two eggs are boiled first. Let the taste of the eggs blend into the congee. Finally, add another one. We can have the granular feeling of the eggs. In addition, one way is to wash the rice. Refrigerate it for one night. It's faster to cook porridge. But I like to stew slowly. Keep the grain of rice. There are skills in making delicious dishes.
