I bought a box of preserved eggs at home. I made preserved eggs and lean meat porridge yesterday noon. Someone said it was delicious. I'll continue it today noon. This time it's a little different from yesterday's preserved eggs and lean meat porridge. I added a lot of seasoning to the marinating of meat. As a result, someone said that today's preserved eggs and lean meat porridge is much better than yesterday's. It's delicious and delicious. He ate two bowls more. There's a secret to lock a man's stomach. Actually, it's a secret It's just that I add more Kellogg chicken powder seasoning. I like it best when I use it to marinate meat. It has three times of chicken ingredients. It provides a mellow flavor for the ingredients. The process of marinating meat is also easy to melt. It doesn't agglomerate. It makes the taste more even and faster. So the porridge should be cooked well. Kellogg chicken powder seasoning is inevitable
Step1:Prepare material
Step2:Add soy sauce, salt, sugar, oyster sauce, pepper, sesame oil, soy powder and two spoonfuls of Jiale chicken powder seasoning to por
Step3:Stir evenly, put the plastic film on the back cover and refrigerate for half an hou
Step4:Cut the mushrooms into small pieces and put them into a clear water bowl to soak the hair, dice the preserved eggs. Cut the onion into flowers, cut the cilantro into small pieces and cut the ginger into shreds for standby
Step5:Wash the rice and add some water into the casserole and boil for 20 minutes
Step6:Then add mushrooms and ginger and cook for 10 minute
Step7:Add in the preserved egg and cook for 5 minute
Step8:Then add the cured lean meat and cabbage. Add the oil and sal
Step9:Add the broken eggs. Stir in the pa
Step10:Add onion and coriande
Step11:Add water starch to thicken the sauce. Drizzle in a few drops of sesame oil
Step12:Sprinkle with scallion and coriander after cookin
Step13:Don
Step14:Close loo
Step15:Look agai
Step16:Mellow and deliciou
Step17:Not ba
Step18:Deliciou
Cooking tips:There are skills in making delicious dishes.