Pork and Preserved Egg Congee

Pork and Preserved Egg Congee

Introduction:

"On the last day of the new year's Day holiday, I played with the kitchen. I always like porridge, ha ha Just boil a preserved egg porridge. It's delicious and nutritious. "

Production steps:

Step 1: soak the rice for 30 minutes, boil the water and pour in the rice. Bring to a boil over high heat, then simmer over low heat for about 30 minutes. Stir the rice in a pot under boiling water for a few times. Cover the pot until it simmers for 20 minutes. Start to stir it continuously for about 10 minutes until it comes out of the pot in a thick paste. Add a little salad oil after 10 minutes.

Step 2: prepare materials, wash, dice carrots, cucumbers, preserved eggs, spinach and coriander. Dice the chicken leg, marinate it with soy sauce and cooking wine for a while, and set aside the ingredients.

Step 3: when the porridge is almost cooked, put in diced carrots and cucumbers, and add salt. Chicken leg dice can be put later. After boiling for a long time, the chicken will get old and taste bad.

Step 4: finally put in diced chicken, boil for a while, add spinach, coriander, add chicken essence, then out of the pot.

Materials required:

Pipan: two

Carrot: Half Root

Cucumber: Half Root

Spinach: small amount

Coriander: moderate

Chicken leg: moderate amount

Color oil: appropriate amount

Soy sauce: right amount

Chicken essence: appropriate amount

Salt: right amount

Sugar: right amount

Note: boiling water pot porridge will not paste the bottom, but also save more time than cold water porridge.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh