Traditional Jiangsu preserved egg and lean meat porridge
Introduction:
"What I miss most in Beijing is all kinds of porridge in my hometown. Today, I just showed my favorite porridge, preserved egg and lean meat porridge. It's fragrant and warm. I drank three bowls at once! Ha ha
Production steps:
Step 1: add the right amount of rice and water into the soup pot
Step 2: drop a small amount of oil, rest assured, the oil will become less with cooking, but the fragrance will be integrated into the porridge, which is an indispensable step of authentic preserved egg and lean meat porridge! Porridge first slowly cooked, boiling, small fire oh!
Step 3: wash the coriander, cut the meat into shreds, and cut the ginger into 3 to 5 pieces
Step 4: cut the preserved egg into small pieces
Step 5: cut off parsley and set aside
Step 6: bring the water to a boil and add the meat and ginger. Bring the water to a boil again and add the preserved eggs
Step 7: add preserved eggs and simmer for 20 minutes
Step 8: add coriander and salt before leaving the pot
Step 9: This is OK
Step 10: husband big bowl, I small bowl, but I drank the whole 3 bowls! The taste of hometown! We must remember that there must be ginger and coriander, ginger to meat, coriander to increase the taste!
Materials required:
Rice: look at the number of people
Lean meat: moderate
Pipan: two
Ginger: moderate
Coriander: moderate
Oil: one teaspoon
Salt: right amount
Note: we must remember that there must be ginger and coriander, ginger to meat, coriander to increase taste! This is the authentic Jiangsu preserved egg and lean meat porridge. I drank it from childhood!
Production difficulty: ordinary
Technology: pot
Production time: half an hour
Taste: light
Traditional Jiangsu preserved egg and lean meat porridge
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