Chinese Food
Congee with preserved egg and lean meat
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Cooking ingredients
Cooking Steps
Step1:Wash the rice and glutinous rice and put them in cold water. Soak for 30 minute
Step2:Then wash and slice the lean meat and add in the marinade. Marinate it by hand for 15 minutes and then cool it in the pot
Step3:Boil the water for 20 minutes. Remove the floating blood foa
Step4:Take out the meat and cut it into shreds. Pick out the ginger shreds. The rest is the broth for making porridge
Step5:Roll the soaked rice with a rolling pi
Step6:Add 1 / 2 teaspoon vegetable oil to the rice and mix wel
Step7:Pour into the pot together with the broth and cut shredded meat. Boil it over low heat until it is thick. Stir it from time to time during the whole process to prevent the bottom from being pasted
Step8:5 minutes before cooking. Pour in the cut preserved egg and seasonin
Step9:Mix and serv
Cooking tips:1. The proportion of rice and glutinous rice is 4-1. This kind of porridge tastes delicious, sticky and glutinous. 2. When cooking porridge, add a little oil to the rice and mix well. It can make the rice grains boil to bloom in a short time. The taste is more fragrant and smooth. 3. Wait until the water is boiled, and then add the rice. The water volume should be enough at one time. Do not add water in the middle or stop cooking.
