Super simple preserved egg and lean meat porridge

Super simple preserved egg and lean meat porridge

Introduction:

"I've made preserved egg porridge before, but I always think it tastes less. Later, according to the steps told me by the chef's cousin, it tastes better than what I eat outside. I really love preserved egg and lean meat porridge. "

Production steps:

Step 1: put some ginger in the pot and boil for a while.

Step 2: put pork tenderloin in boiling water pot and cook it.

Step 3: take out the cooked pork tenderloin to cool.

Step 4: put the preserved eggs in a bowl and scratch them with your hands. (in the past, I used to use a chopping board to cut. As a result, all the sticky knives and chopping boards are preserved eggs. It's better to use my hands directly.)

Step 5: tear the cold pork tenderloin into shreds by hand.

Step 6: put water into the pot and cook the rice. I use cooked rice which used to be used to make porridge. If it's raw, I can make porridge first.

Step 7: Boil the rice for a while, pour in the pork and preserved eggs. Mix the big fire with a spoon for a while, turn the small fire to boil for 20 minutes. Finally, season with salt and beef powder.

Materials required:

Rice: right amount

Songhua egg: 2

Pork tenderloin: 1 small piece

Ginger: how many

Salt: right amount

Beef powder: right amount

Note: 1. A little rice can make a big pot of porridge, do not use too much rice, finally eat into a burden. 2. If the porridge is not thick enough, just tick the starch. (starch hook is used in restaurants) 3. You can also cut ginger and scallion, which depends on your preference. Because there was less water in the rice last time. So freeze the bad rice to make porridge. So it saves a lot of time. 5. Simple and economical. You can make preserved egg porridge for breakfast or lunch. My favorite. You must eat it slowly with a spoon. 〔⌒～⌒〕

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh