Chinese Food
Congee with preserved egg and lean meat
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Congee is wonderful because it lies between rice, vegetable and soup. It has the function of satiating the stomach with rice. It has the delicious taste of vegetable and the nutrition of soup. Porridge is not only suitable for breakfast, but also for supper. Because. The starch in porridge is fully combined with water. It not only provides heat energy, but also has a lot of water. It is easy to digest. Do you want to have a bowl of porridge now?
Cooking ingredients
Cooking Steps
Step1:Soak northeast rice for one night. Drain water, add salt, ginger slices and oil, stir for 30 minute
Step2:Boil and pour in the salted ric
Step3:Mince preserved eggs. Put the lean meat in the refrigerator one night in advance with oil. Take it out and put in a little salt. Marinate it with raw sauce for 20 minutes
Step4:When the rice is boiled into water and mixed with rice, pour in the cured lean meat and mix quickly and evenl
Step5:Add the preserved egg. Stir wel
Step6:Keep stirring. Keep out of the po
Step7:When you boil it again, turn off the fire and pour in the egg
Step8:Use the remaining temperature of porridge to mix the eggs evenl
Step9:Look. It's so beautiful
Step10:The soft congee is most suitable for the taste buds and stomach in the morning. After eating it, the stomach is warm all day
Cooking tips:Add the pre cooked porridge bottom like fresh meat and roll it bowl by bowl. It's raw porridge . Notes: 1. Northeast rice must be used. The ratio of rice and water is 1-20 in general; 2. Rice should be soaked overnight; adding ceramic spoon will make the bottom of porridge thinner and less sticky; 3. Stir the bottom of porridge frequently after cooking for 1 hour, or it will stick to the bottom; 4. If it sticks to the bottom at the beginning and has no smell, pour the porridge into another pot and cook it again; if there is any The smell has to be re cooked. There are skills in making delicious dishes.
