Chinese Food
The fifth trial of classic extra virgin olive oil of Gallo olive sauce
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[congee with preserved egg and lean meat] is a classic congee in Guangdong. No one knows the old hot and beautiful congee. I remember when I was a child, when we stayed up late or got angry, my mother would cook [preserved egg and lean meat congee]. My mother said, preserved egg and lean meat congee can clear the heat and go to the empty fire. It's not only because it's fragrant, soft and smooth, full and warm, but also because it can make people feel warm and taste mom's taste. A bowl of congee with preserved egg and lean meat. Feeling the warmth of home with the passage of time~~~~-
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:This is the last healthy olive oil to be put into porridge water.
Step3:Try out the classic extra virgin olive oil of olivine Gallo.
Step4:Cut lean meat. Marinate with salt, cooking wine, corn starch and oil for more than 1 hour.
Step5:Peel the eggs and cut into pieces.
Step6:Rice and water 1-13 parts. Soak rice in water for more than half an hour.
Step7:Boil the rice and water in the clay pot over high heat. Turn to medium low heat.
Step8:In the process of cooking porridge, you should stir it with a spoon many times. On the one hand, it can prevent the bottom of the pot from sticking. On the other hand, it can make the porridge water sticky and fragrant.
Step9:When the rice is thick, add the preserved egg. Cook for 15 minutes.
Step10:Add ginger.
Step11:Write production step
Step12:Then add the marinated slices of lean meat.
Step13:Put in 1 tablespoon olive oil. Cook the lean meat until it is just cooked. Turn off the heat.
Step14:Finished product.
Cooking tips:1. Rice is soaked in advance. On the one hand, porridge can save time. On the other hand, the taste is better. 2. The ratio of water to rice is 15-1. If you like congee, you can use 12-1. 3. The lean meat is marinated in advance. Cantonese think that making porridge with bacon can reduce the fire and heat. Many Cantonese will marinate the meat one night in advance and use porridge in the morning the next day. I personally like the marinated meat that tastes sweet. 4. To make porridge in clay pot is usually to boil in a big fire - to cook silk in a medium fire - the end of the fire. 5. This kind of congee belongs to congee. That is to say, put the congee water into the congee, so the meat is tender and smooth. There are skills in making delicious dishes.
