Chinese Food
Congee with preserved egg and lean meat
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Congee with preserved egg and lean meat is a classic congee. There are few people around who have never drunk this congee. Maybe some people can't accept the taste of preserved egg. But don't be too busy rejecting it. Once it's chopped and put into rice porridge to cook with diced meat, it will have unexpected effect. Rice congee is thick, silky and smooth. Because of the addition of diced meat and preserved eggs, it becomes full-bodied and fragrant. With one or two home-made pickles, it's a rich and perfect breakfast.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Wash the tenderloin and dice. Marinate with cooking wine for 10 minutes until it tastes good
Step3:Wash, dice and set aside the peeled eggs.
Step4:After rice is washed, put rice and water into the pot according to the ratio of rice and water 1-6.
Step5:When the fire is over, turn it down and simmer for about 30 minutes.
Step6:When the porridge in the pot thickens, add the diced meat, chicken essence and salt. Cook for another 10 minutes until the meat is cooked. Add the diced preserved egg and mix until it is boiled. Add chicken essence to make the porridge taste full and delicious.
Step7:Finally, turn off the heat and sprinkle some chives.
Step8:Done.
Cooking tips:1. Choosing a good preserved egg is the key to this dish. A good preserved egg. Its shell is blue. It's elastic when you hit it with your fingers. There's no noise when you shake it up and down. Otherwise, it may not be good. 2. Before the porridge comes out of the pot, add Jiale chicken essence, which can greatly improve the freshness of the porridge, make the porridge delicious, smooth and fragrant. There are skills in making delicious dishes.
