Chinese Food
How to make congee with preserved egg and lean meat
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I'm tired of fried dishes. Do you miss the taste of congee in your memory? It seems simple, but it's comfortable and smooth. The taste lingers on the teeth and cheeks. It's meaningful and long. No matter when it's aftertaste, it won't fade or dim. Drink a mouthful of rice congee. Dig a chopstick to flow the oil overflowing salty egg yolk. Simple collocation inadvertently constitutes the taste of happiness. This kind of pure enjoyment time often appears in a sunny morning, an evening after work, or just a rest afternoon.
Cooking ingredients
Cooking Steps
Step1:1. Wash and shred lean meat 0.5g Salt, 1g starch, proper amount of cooking wine. Marinate for 10 minutes and blanc
Step2:2. Wash and add rice 0.5g Mix salt and a little oil. Let stand for 10 minute
Step3:3. Cut the preserved egg into small pieces for standb
Step4:4. Chopped shallots for standb
Step5:5. Add water to boil in the pot. Put in rice and cook for 20 minutes. Then the porridge begins to thicken
Step6:6. Add preserved egg and lean meat. Cook for 10 minutes until thic
Step7:7. Add shredded ginger and chopped green onion. Finish
Cooking tips:1. It's better to use tenderloin. It's more tender and smooth. 2. The meat blanching water can remove the blood froth. The second is that there will be no froth in the process of cooking porridge. 3. The proportion of water and rice is 12-1. The boiled rice is thick. The proportion can be adjusted according to personal preference. 4. Because the personal taste is not very heavy, 1g salt is used in the whole process. The amount of salt is adjusted according to the personal taste. There are skills in making delicious dishes.
