Chinese Food
Congee with preserved egg and lean meat
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I want to have more breakfast on weekends. I don't want to be too troublesome. This porridge is very suitable. My method is relatively simple. It tastes good.
Cooking ingredients
Cooking Steps
Step1:I cook for two people. Three people who eat less are enough. Pour the pressure cooker into a half measuring cup of rice and wash it (the measuring cup sent along with the cooker). Drain the water to the scale 4 of the inner tank (one cup of rice is drained to 6). Select porridge cooking function.
Step2:Cut the lean meat into large slices. The thinner the better. Stir well with a little salt, raw soy sauce and cooking oil. Peel the eggs and cut into small pieces. Slice or shred ginger. Cut shallots into small pieces.
Step3:After the porridge in the pressure cooker is cooked, pour it into the soup pot. Add the preserved egg and ginger slices. (stir with a spoon to avoid sticking to the pot) put the porridge into the meat slices after the porridge keeps bubbling. Stir and turn off the fire (if the meat is thick, cook it for a while). Sprinkle in the onion. Add some salt to taste. I like to add a little bit of soy sauce. I don't like it.
Step4:The temperature of the porridge has already boiled the meat slices and shallots. It's ready to be eaten.
Step5:Finished produc
Cooking tips:The lean meat will be tender if it is cut into large pieces and marinated in thin slices along the texture. If you want the meat to be more tender, you can add baking soda. But I think I eat it myself. The taste is a little bit poor. It's OK. The seasoning can be used less and used less as much as possible. Meat slices should not be cooked too long. There are skills in making delicious dishes.
