Preserved egg and lean meat porridge is the most common porridge in traditional Cantonese style

Preserved egg and lean meat porridge is the most common porridge in traditional Cantonese style

Introduction:

"Congee has a history of nearly 4000 years in China. Since there are written records, the figure of porridge has always appeared in a variety of literature, along with the flow of time, slowly through the long river of history. The words about porridge were first found in the book of Zhou Dynasty: the Yellow Emperor began to cook porridge. Porridge in China was mainly used for food 4000 years ago, and began to be used as medicine 2500 years ago. According to the biography of bianque Canggong in historical records, Chunyu Yi (Canggong), a famous doctor in the Western Han Dynasty, used "Huoqi porridge" to treat king Qi's disease. According to treatise on Febrile Diseases by Zhang Zhongjing, a medical saint in the Han Dynasty, taking Guizhi Decoction for a moment and sipping hot porridge for more than one liter is a powerful example. In the middle ages, the function of porridge was highly integrated with "edible" and "medicinal", and entered the "health" level with humanistic color. Su Dongpo of Song Dynasty has a Book saying: Night hunger, Wu ziye advised to eat porridge, cloud can push through the old and bring forth the new, benefit the diaphragm and stomach. Porridge is fast and beautiful, and it's wonderful when you feel it after porridge. Lu You, a famous poet of the Southern Song Dynasty, once wrote a poem "porridge food": "everyone in the world has studied for a long time, but has not realized for a long time. At present, I have to adopt the common method of wanqiu, and only make porridge food immortal." Thus, the world's understanding of porridge has been raised to a new level. It can be seen that the relationship between porridge and Chinese people is just like porridge itself. Porridge, as a traditional food, is more important than any other nation in the world. "

Production steps:

Step 1: after washing the japonica rice, soak it in water for more than 2 hours.

Step 2: pour out the water to soak rice, add fresh water again, boil over high fire, turn to low fire, stir with wooden spatula every two minutes to make thick porridge.

Step 3: shell the preserved egg and cut it into small cubes. Cut the lean meat into small cubes. Add a little salt, cornmeal and soy sauce and mix well.

Step 4: turn the heat, put the preserved egg and minced meat into the boiling porridge, add salt, stir until the meat color is broken, turn off the heat, add a small amount of chicken essence and white pepper to taste.

Materials required:

Japonica rice: 100g

Two preserved eggs

Lean meat: 80g

Water: 1000g

Salt: a spoonful

Raw powder: 10g

Raw soy sauce: a spoonful

Chicken essence: a little

White pepper: a little

Shallot: moderate

Note: Sheng into a bowl, sprinkle with scallion, a bowl of delicious preserved egg and lean meat porridge is ready! The lean meat in this porridge can also be replaced by Bacon or ham. Correspondingly, when cooking, do not add salt, and the shallot can also be replaced by green vegetables. This is as you like.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh