Chinese Food
Congee with preserved egg and lean meat
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When I can't steal the food, I often like to toss about. This porridge is one of the items. It's really hard to eat after it's finished. Its end is the trash can . So I have a learning mentality. Originally, I seldom made breakfast porridge at home. My husband often cooked soy milk and rice overnight to solve the problem of breakfast. In order to make him satisfied with his food, different porridge products took turns to play in Kazakhstan.
Cooking ingredients
Cooking Steps
Step1:Cook a pot of porridge in a pressure cooker. 2. Dice the preserved egg. 3. Marinate the minced meat with soy sauce, pepper and a few drops of oil. 4. Add some water to the minced meat. 5. Put the porridge in another pot. Put the porridge in the minced meat. Stir until the meat changes color. 6. Put the diced preserved egg. Season and sprinkle the onio
Step2:With tuna spring rolls. Is it cold this winter?
Step3:Open to ea
Cooking tips:1 rice congee must be pickled. Preserved egg in the morning. Drop a few drops of oil in the morning. When the marinade is put, a few drops of oil will be put into it. The meat will not be very dry. 2, the meat is added to the appropriate amount of water to make the meat more evenly distributed in the porridge. 3, the congee is the best. but I am lazy. The high pressure cooker ha, 4, the preserved egg cutting is a little trouble. It can be cooked on the pot and cooked again, and the effect is better. 5, the seasoning in salty porridge. Pepper is essential. Otherwise, it will not be so fragrant. There are skills in cooking.
