Chinese Food
Congee with preserved egg and lean meat
(90708 views)
Congee with preserved egg and lean meat is suitable for all seasons. It's light and rich in vitamins. It's nutritious and delicious. It's easy to be digested and absorbed by the body. Because congee is boiled for a long time. The cooking process is relatively low in temperature, which is conducive to reducing the decomposition of protein and fat, reducing the loss of some vitamins, and allowing some minerals to escape and dissolve in the soup. Therefore, it's more nutritious 。 Eating porridge can nourish the stomach, increase appetite and replenish the water needed by the body, but it will not increase the burden of the digestive system, nor lead to obesity. Eating porridge in the evening can also help sleep. It's the same as drinking milk. Porridge can also assist in the treatment of various diseases, health care and health preservation, making people live longer. It is a good health care product
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Boil the preserved egg in water for a few minutes, then cool it in cold water, remove the shell and wash it. Cut it into small pieces
Step3:Pour water into the pot. Add rice after boiling in high heat. Turn to medium low heat and cook slowly for 1 hour after boiling again. While cooking the congee, cut the lean meat into shreds or slices. Marinate with cooking wine, white pepper, sesame oil, soy sauce, salt 1g and a little tender meat powde
Step4:After cooking the congee and the mian silk (no large grains of rice), pour in the preserved eggs. Cook for about 5 minutes. Add a little salt and mix wel
Step5:Then put in the meat slices. Use chopsticks to disperse the meat slices so that they don't stick. When the porridge noodles roll away and the meat color becomes lighter, turn off the fire.
Cooking tips:1. Leave rice and cook congee. The proportion is about 1 bowl of rice and add 4 bowls of water; 2. Cook the congee with preserved eggs. The best choice is casserole. The preserved egg is alkaline. Do not cook it in an iron pot. 3. The preserved egg should be boiled in open water for a few minutes before peeling. Then it should be cooled in cold water. This will make the texture of the preserved egg harder. When cutting, the core of the egg will not be so wet and sticky. 4. The lead in the preserved egg is especially harmful to the elderly. Long term use may cause Alzheimer's disease. It is recommended to go to a large supermarket to select the preserved egg without lead. 5. Add it before eating A little coriander or scallion. It tastes better and has skills to make dishes delicious.
