Pork and Preserved Egg Congee

Preserved egg porridge method:

Raw materials for preserved egg porridge

Two Songhua eggs, two japonica rice, one or two light vegetables, one yuan of refined salt, two Jin of clear water, three yuan of sesame oil and one yuan of cooking wine.

Steps for making preserved egg porridge:

1. Soak the light vegetables in hot water and soften them, cut and wash them, put them into a bowl, add wine and steam them until they are thoroughly cooked.

2. Shell the eggs and cut them into pieces.

3. Clean the japonica rice, add water to the pot, bring to a boil, then add light vegetables, preserved eggs, refined salt, boil it into porridge, then add sesame oil.

Characteristics of preserved egg porridge:

The taste is smooth, fresh and salty. The more you drink, the more fragrant.

Pork and Preserved Egg Congee

Preserved egg porridge is a famous dish with complete color, flavor and taste. It belongs to Cantonese cuisine. It is easy to make, healthy and delicious. More food has the effect of increasing cellulose and preventing constipation. It is not suitable to eat preserved eggs with turtle, plum and brown sugar.

Introduction to dishes

Dish name: preserved egg porridge

Cuisine: fine staple food

Efficacy: recipe of replenishing intelligence and brain, recipe of hypertension, recipe of arteriosclerosis

Taste: delicate fragrance

Process: boiling

Production method

Practice 1

Manufacturing materials

Main ingredients: 100g rice, 50g Songhua egg (duck egg)

Accessories: ginger 3 grams, coriander 8 grams

Seasoning: soy sauce 6 grams, Baijiu 3 grams, sesame oil 6 grams.

Production process

1. Wash the rice and add water to make porridge;

2. Wash the red mud and shell the preserved egg, cut it into small pieces, and sprinkle with all the prepared seasonings (5g soy sauce, 3G wine and 5g sesame oil) to marinate it;

3. Ginger peeled, cut into filaments, put in cold water quickly washed;

4. Wash coriander and cut into sections;

5. Pour the porridge into the pot and heat it. Add preserved eggs and ginger. Sprinkle with coriander after serving.

Practice 2

Material Science

Ingredients: 100g millet, coix seed, black glutinous rice, brown rice, 50g lean pork, 1 preserved egg, 50g Lentinus edodes, a little shredded green onion and a little shrimps

Seasoning: egg, pepper, salt

practice

Wash and cook 1 millet and other cereals.

Remove the shell of 2 preserved eggs and cut into pieces. Wash mushrooms and shred. Set aside.

Heat the oil in a frying pan, add mushrooms and shrimps, saute until fragrant, then add water and bring to a boil.

Add the main ingredients, pork and preserved egg, add seasoning after cooking, and sprinkle shredded green onion before turning off the heat.

The food is mutual restraint

Rice: Tang mengshen: "japonica rice is not allowed to be eaten with horse meat. Don't eat with Xanthium sibiricum. It's painful. "

Wang Yuying, Qing Dynasty: "although fried rice is fragrant, it is dry in nature and can help fire. It should not be avoided if it is not cold and diarrhea."

Songhua egg (duck egg): Songhua egg should not be eaten with turtle, plum and brown sugar.

Coriander: when taking tonic, Atractylodes macrocephala and Cortex Moutan, it is not suitable to take coriander to avoid reducing the curative effect of tonic.

Edible effect

Increase cellulose, prevent constipation

Used to eating the preserved egg and lean meat porridge in restaurants, you might as well try this new method at home. If you change the rice into Cereals, the taste is no worse than the original, and the rich colors and added ingredients can make people's appetite soar. The main health effect of this porridge is that it contains a variety of grains, which can not only increase the intake of crude fiber in food, but also help the gastrointestinal peristalsis digestion. At the same time, it can obtain vitamin E, vitamin B and other nutrients in vegetables, which meet the main components needed by the human body.

How to do it

Ingredients for porridge: 1 piece of lean meat (pork tendon meat is the best), 2 preserved eggs, 1 piece of ginger, plenty of water, proper amount of oil and salt.

To make a pot of soft and delicious preserved egg, salty and lean meat porridge, the key is as follows:

1. Select rice: the rice for porridge is best northeast rice, which is round and short pearl rice, and the porridge is especially soft;

2. Marinate the rice for porridge: after washing about half a bowl of rice, mix it with 2 tbsp oil, 1.5 tbsp salt and a little water (2 tbsp). Marinate it for at least half an hour. Rest assured, although you use a lot of oil, the oil will volatilize in the process of porridge cooking, making the rice rotten, so it is not greasy;

3. The meat of porridge should be boiled with boiling water to remove the fishy smell, or salted into Bacon: lean meat or salted lean meat should be used for porridge. It is not necessary to pay too much attention to which piece of pork is the pig. In short, a whole piece of meat should not be cut (I usually use a piece of pork about palm size and 1-2 cm thick. If conditions permit, pork tendon is better). If you cook porridge with lean meat, you should first boil the lean meat with boiling water, and then wash it; if you like to cook porridge with salted pork, you should marinate the salted pork one day in advance. The method is as follows: wash a piece of pork, wipe it dry, sprinkle 2-3 teaspoons of salt, evenly spread it on the meat, put it in the lower compartment of the refrigerator (that is, it will not freeze into ice) and marinate it for 12 hours or longer Taste;

4. The water for cooking porridge should be fully boiled before putting materials: put a lot of water in the big soup pot and boil before putting materials. When the meat is in the boiling water, the outside part of the meat will be cooked and hard, and the gravy inside will be sealed, so that the meat will not taste bad after the porridge is cooked. Then when the water boils again, the salted rice and a chopped preserved egg will be laid. When the first preserved egg is chopped, the porridge will be cooked with the rice, and the preserved egg will melt into the taste of the porridge.

5. High fire first, then low fire. The heat should be sufficient: when the water boils and the materials are laid down, the high fire should be boiled for 20 minutes first, and then the low fire should be boiled for 1.5 hours. The heat is sufficient, and the porridge will be soft, tasty and easy to digest;

6. Texture treatment of porridge: after turning down the heat and cooking for 1.5 hours, chop up the second preserved egg. At the same time, remove the lean meat from the porridge, pull it with chopsticks, tear it into silk, put it back into the porridge with the second preserved egg, cook it for the last half hour, and then turn off the heat. Add the second preserved egg to the porridge half an hour before turning off the heat. Half an hour later, the second preserved egg can be boiled without lime taste and become soft and smooth. You can also eat preserved egg when eating porridge. Because the meat is boiled with water, it still keeps a certain flavor. Tear it into shreds and put it back in the porridge. It's very delicious.

The porridge cooked in this way does not need to be salted. It is delicious and easy to digest. If the porridge is a little sticky, please don't use a spoon to scratch the sticky skin of the bottom of the pot, or the porridge will have a paste flavor. We usually put a light spoon in the bottom of the pot to cook with the porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.

Recommended preserved egg porridge recipe: preserved egg porridge with ribs

Raw materials: main ingredients: japonica rice, pork ribs, auxiliary materials: preserved egg, peanut kernel, seasoning: scallion, salt, chicken essence, cooking wine, sugar, ginger

Preparation: 1. Wash the spareribs, add cooking wine, salt, ginger and sugar into the utensils, marinate for 30 minutes, shell the preserved eggs and cut them into small cubes, and wash the japonica rice;

2. Set a fire in the steamer, pour in water, put in the marinated spareribs, boil for 10 minutes, skim the foam, and then add the japonica rice and peanut kernels. When the large heat is changed to slow heat, cook until the porridge is good, add the preserved egg, salt, and scallion to thicken and serve.

Nutrition analysis

The protein content of duck eggs is similar to that of eggs, while the total mineral content is much higher than that of eggs, especially the iron and calcium content is extremely rich, which can prevent anemia and promote bone development. It mainly contains protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine and other nutrients. Rice is rich in carbohydrates, which are the important substances of the body; store and provide heat energy; maintain the energy necessary for brain function; regulate fat metabolism; provide dietary fiber; save protein; detoxify; enhance intestinal function. It is rich in copper. Copper is an indispensable micronutrient for human health. It has an important impact on the development and function of blood, central nervous system, immune system, hair, skin and bone tissues, brain, liver, heart and other viscera. The nutritional composition of rice (AVG), the composition of amino acids in rice is relatively complete, protein is mainly protamine, easy to digest and absorb: (per 100 grams) component name content component name content edible part 100 water (g) 13.3 energy (kcal) 346, energy (kJ) 1448, protein (G) 7.4, fat (g) 0.8, carbohydrate (g) 77.9 Dietary fiber (g) 0.7, cholesterol (mg) 0, ash (g) 0.6, vitamin A (mg) 0, carotene (mg) 0, retinol (mg) 0, thiamine (mg) 0.11, riboflavin (mg) 0.05, nicotinic acid (mg) 1.9, vitamin C (mg) 0, vitamin E (mg) 0.46.

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