Chinese Food
Congee with preserved egg and lean meat
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If you want to eat congee with preserved eggs and lean meat in the morning, it will take a lot of time to cook congee in the morning. So I'll teach you today. In the morning, it only takes ten minutes to cook a pot of soft, waxy, smooth, preserved egg and lean meat congee.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials the night before. Wash the glutinous rice and soak it for a few minutes, then pour out the water. Refrigerate it. Cut the lean meat into shreds. Add the soy sauce and salt. Put them into the fresh box and refrigerate. Dice the preserved eggs. Also put them in a fresh-keeping box and refrigerate them.
Step2:Get up the next morning. Put boiling water in the pot. Take out the frozen rice and pour it into the pot.
Step3:When the rice is boiled, add the diced preserved eggs.
Step4:Add salt and marinated meat. Put on the lid and cook. This time, when it's boiling, boil it over medium low heat.
Step5:About six or seven minutes.
Step6:Ten minutes later. The gruel is cooked. Add a little salt before you leave the pot. If you have time to cover the pot, let it sit for two or three minutes. Congee with preserved egg and lean meat will be more smooth.
Step7:And a little more chives. It's good to have a soft and waxy congee.
Step8:Here is a finished drawing.
Step9:Another one.
Cooking tips:In fact, you don't have to worry about the loss of nutrition in frozen rice. Its principle is the same as that of frozen tofu. It only destroys the fiber tissue in rice after freezing. This will cook faster. It's OK to cut eggs in the morning. I'm just lazy. Anyway, it's very convenient for me to refrigerate it in a glass box. There are skills in making delicious dishes.
