Chinese Food
Congee with preserved egg, ham and shrimp
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My husband and I have been on fire recently. We decided to drink porridge for a week. But we are pure food. So wanted to make a thin meat porridge for my husband. As a result, there is no meat at home. Only these. I tried it for the first time. The effect is very good. The method is very simple. I hereby share it.
Cooking ingredients
Cooking Steps
Step1:Wash the rice and soak for two hours. Then pour out the water. Add a little salt and sesame oil. Continue to marinate.
Step2:Dice preserved eggs and ham for later use. Rinse the shrimp skin with water (too much salt will affect the taste). Shred ginger.
Step3:Bring to a boil two-thirds of the water in the pot. Add shredded ginger, pickled rice and some preserved eggs (put preserved eggs in two times). Boil for 15 minutes, then add shrimp skin and ham, continue to stir and boil for 20 minutes. Then add the remaining preserved eggs and chicken essence. Cook for 10 minutes (taste salty).
Step4:Cook for about 5 minutes when the taste is right. (mainly depends on whether the rice is popped). After the soup is collected, put in a proper amount of white pepper and stir until it is even. Then close the fire and cover the pot for 5 minutes. Put it in the container and sprinkle with chopped green onion and a few drops of sesame oil to finish the job.
Cooking tips:It's easy to paste the pot when cooking porridge. It's better to stir it all the time. There are skills in making delicious dishes.
