Chinese Food
Simple quick hand version of preserved egg Kwai meat porridge
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There is nothing like a bowl of hot and fragrant congee to comfort the early rising stomach. I'm tired of eating white congee. I want to have something different. So I think of preserved egg and lean meat congee. I know you don't have time to cook porridge with rice in the morning. So this recipe is made of leftovers. The same delicious quantity is two people
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Don't have so much ginger. I want to take photo
Step2:Boil a small pot of water. Put the meat in first and it should be the first step. Boil the meat first and then go to the refrigerator to turn over other materials
Step3:Pour the leftovers into the pot (ah, I can't hide them. It's because this bowl of rice is fried rice...)
Step4:More water, more water. Then boil it over high heat (don't stand and wait for it to boil. Go to the next step first). Cold and hot water will do. Because rice is very absorbent.
Step5:Take the meat in about three minutes. Cut it into silk. Cut one egg first. Cut into small pieces. Ginger slices. Forgot to take pictures_
Step6:Put the preserved egg, lean meat and ginger into the pot. Boil for 5 minutes on the high heat, then turn the low heat to cover and cook for 10 minutes
Step7:Cut another preserved egg. It's the first time I've had a double yellow preserved egg
Step8:Put another preserved egg in it. Stir well over high heat
Step9:Put the shrimp skin. If it's celery, this step will be put
Step10:Salt, white pepper, sesame oil, mix wel
Step11:Let's put scallion at the en
Step12:A bowl of fragrant congee with preserved egg and lean meat is ready.
Cooking tips:Water must be put more. Because when you eat, the pot will swell. When you finish eating and then go to Sheng pan, it will become a dry rice with preserved eggs and lean meat (￣ □ ￣;). Don't forget to hand in your homework and cooking skills.
