Chinese Food
Qinggan Mingmu preserved egg lean meat wolfberry leaf congee
(99154 views)
These days, the gums are inflamed again. It's swollen as if it contains a quail egg. It suddenly changes into a Chinese face. Half a watermelon for breakfast. Eat it for half an hour. You can't eat anything else you need to chew. When I went to the supermarket, all kinds of delicious food flashed in front of me. I was already hungry. At last, I could only buy a bowl of congee with cold liquid preserved eggs and lean meat, but not preserved eggs. It was tasteless. It turns out that the furthest distance in the world is - you have all the colors and fragrance in front of me. But I don't open my mouth to eat you. I bought a handful of wolfberry leaves. I used to roll pig liver soup. But I haven't figured out how to eat this time. In the evening, I think I can't drink enough soup and eat other things. But I want to eat the wolfberry leaf again. I just add the wolfberry leaf to cook a skinny meat congee without eating a good meal at noon. The porridge is fresh and sweet. It has smooth and fragrant wolfberry leaves. It makes the taste unique and not greasy. Chinese wolfberry leaf functions in tonifying liver and kidney, promoting body fluid and thirst, expelling wind and dampness, promoting blood circulation
Cooking ingredients
Cooking Steps
Step1:The rice is soaked first. Cut the lean meat thinly and shred. Add the chopped ginger. Then add the oil, salt, soy sauce and oyster sauce and marinat
Step2:The leaves of Lycium barbarum should be removed, picked and washed
Step3:Dice the preserved eggs
Step4:Cut flowers with Scallio
Step5:Bring the porridge to a boil over a high heat. Then turn the low heat for 30 minutes. In this process, stir more to prevent sticking
Step6:Pour in the lean meat and preserved eggs, turn the heat to boil, then turn the heat to low. Keep stirring
Step7:After 5 minutes, pour in the wolfberry leaves. Cook and stir for 2 minutes
Step8:When the wolfberry leaves are soft, season them with salt. Sprinkle with sesame oil and scallion on the table. If you don't have sesame oil, add another pot of peanut oil and a little soy sauce. Then pour it into the porridge and it's delicious.
Step9:Finished product display
Step10:Finished product display
Step11:Finished product display
Step12:Finished product display
Step13:Finished product display
Step14:Finished product display
Step15:Finished product display
Step16:Finished product display
Cooking tips:1. It's easier to boil rice after soaking for half an hour; 2. Experience tells me that porridge can be boiled in a sand pot than in a metal pot; 3. When cooking, you can put a little water first, and then add cold water for many times. This can save time and fire; 4. Because there is no big vent hole in the sand pot, it's easy to overflow. When cooking, you need to observe nearby; 5. Different rice has different draught capacity. I use Thai incense Rice. Eat more water than ordinary rice. And because rice is particularly rotten. So water can be added in several times, but the total amount is more. Because the porridge must be a little thinner before the last lean meat and wolfberry leaves; 6. When the porridge is boiled to almost 30 minutes, it should be stirred while cooking. In this way, the rice is easy to rotten porridge is also more paste and fragrant. After the lean meat and wolfberry leaves are added, they must be stirred constantly to prevent sticking to the bottom; 7. Because the lean meat is pickled This porridge is very fresh and sweet. There is no need to add MSG or chicken powder. What you eat is to be healthy; 8. Try to put more salt to marinate lean meat
