Chinese Food
Congee with preserved egg and lean meat
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Congee with preserved egg and lean meat is one of the local traditional snacks in Guangdong Province. The congee is thick in texture, smooth in taste and easy to digest. The most important thing about this congee is my favorite congee. Soft glutinous rice grains, thick preserved eggs, dotted shallots, fragrant, smooth and delicious. I can't love it enough.
Cooking ingredients
Cooking Steps
Step1:Wash the rice and put it into a casserole. Add some water. Stew the rice with water separation. Add as much water as you need. It won't enter into stea
Step2:Add a drop of vegetable oil. Cover and cook over high heat.
Step3:At this time, we prepare the ingredients. First, wash the shallots and cut them into shallots for use.
Step4:Cut the preserved egg into small pieces. Adjust the size according to your preference.
Step5:Wash pork and cut into strips.
Step6:After the hair is soaked, cut the fungus into pieces for use.
Step7:When the rice porridge is soft and rotten, add pork. Stir it briefly.
Step8:Add a little salt and white pepper. Stir and cover. Continue cooking.
Step9:About 20 minutes later. Add the diced preserved egg and the shredded fungus. Stir again and sprinkle with a little green onion. Turn the heat down and cover again for about 20 minutes.
Step10:When it's time, just turn off the fire, fill the bowl, sprinkle some shallots on the surface, and have a bowl of healthy and nutritious congee with preserved eggs and lean meat.
Step11:It's soft, waxy and salty. It's good.
Step12:A bowl, please.
Cooking tips:1. If there is no stew in the house, adjust the time according to the pot used. The stew is relatively long, but the effect is the best. 2. The purpose of laying the preserved egg in the pot is to taste better. If the pork is laid together, the taste of the pork is not good. So we will put it in the pot later. There are skills in making delicious dishes.
