Chinese Food
Nutritious and delicious congee with preserved egg and lean meat
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Congee with preserved egg and lean meat, a classic Cantonese congee, is almost unknown to everyone. A bowl of good congee with preserved egg and lean meat. One mouthful of congee goes down. Preserved egg Q bullet, tender and smooth meat, and fragrant rice. It's fragrant, soft and smooth. In the cool autumn morning, drinking such a bowl of delicious congee with preserved egg and lean meat is really warm to the heart. The so-called congee is also intoxicating Now I'm used to buying vegetables, meat and eggs in Jingdong. It's convenient and fresh. I don't need to run the supermarket by myself. I'll have fresh ingredients delivered to my door the next day by clicking the mouse. It's said that this is a black mountain pig raised in the forest and listening to music. It's really different from the pig fed with fodder after trial. The meat is especially fresh and tender. The meat is fragrant. There are some porridge left for making next time. It must be great.
Cooking ingredients
Cooking Steps
Step1:Take 120g ric
Step2:Wash the rice and put it in cold water. Soak for 30 minute
Step3:This time I bought a little pork tenderloin from Dulce, oldley and Heishan. The ham from Dulce is a brand I have eaten since I was a child. It's still very trustworthy for so many years.
Step4:The whole process of the ice bag in the incubator is cold chain. The meat delivered to home is still frozen very hard.
Step5:Wash and slice tenderloi
Step6:Add cooking wine and 1 / 2 teaspoon vegetable oil. Marinate by hand for 15 minute
Step7:Add 1200 grams of cold water to the po
Step8:Put in the marinated fille
Step9:Boil until the water boils. The foam rise
Step10:Skim off the floating foam. Cook the meat for another 78 minutes
Step11:Take out the cooked meat. Stock u
Step12:Soak rice to control water. Add 1 / 2 teaspoon vegetable oil into rice and mix wel
Step13:Reheat the broth. Pour the rice into the boiling broth pot
Step14:Boil it over low heat until it is thick. Stir it from time to time throughout the whole process to prevent it from sticking to the bottom
Step15:Diced egg
Step16:Sliced mea
Step17:Ginger peeled and shredde
Step18:5 minutes before starting the pot. Put the sliced preserved eggs, processed shredded meat and ginger into the pot
Step19:Stir well and cook for 5 minute
Step20:Add chicken powder, white pepper and some salt and mix well. Sprinkle with chopped chives outside the pot
Step21:A rich breakfast. With the hot congee of preserved eggs and lean meat, of course, there is no shortage of sweet and fragrant steamed buns. The dough is soft. The cream filling is not too sweet. It's delicious. The key is that it looks cute. It makes breakfast in a good mood.
Step22:
Cooking tips:Tips 1. The ratio of rice and water is 1-10. Use a better rice. The taste of the porridge will be smooth, sticky and glutinous. 2. Add a little oil to the rice and mix well when cooking porridge. It can make the rice grains boil to blossom in a short time. The taste is more fragrant and slippery. 3. Wait until the water is boiled, and then lower the rice. Add enough water at a time. Don't add water or cease fire halfway. If you have to add water, you can only add boiling water. 4. The meat must be blanched first See those blood droplets? If you don't blanch, you'll all eat it in your stomach. 5. Make porridge with the broth that has blanched the meat without the froth. The porridge will be very delicious for breakfast. With the hot skinned egg and lean meat porridge, you can't miss the fragrant and sweet steamed bun. When choosing raw materials in Jingdong fresh food, I was inadvertently adored by this cute Minnie shaped milk yellow package. I decided to add a box. I steamed two in the morning. The dough is very soft. The cream filling is full of milk fragrance and not too sweet. It's very delicious. The key is that it looks cute. It makes breakfast in a good mood
