Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"Warm breakfast, classic porridge. It tastes soft and smooth. "

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: grind ginger into mud, more.

Step 3: boil water, rice, meat with half a teaspoon of cooking oil.

Step 4: put preserved eggs, salt and pepper (I don't have any white pepper at home, so I use black pepper with dark color).

Step 5: cook for a while, stir for a while, to a thick state.

Step 6: add green beans and corn and bring to a boil. Just turn off the fire.

Materials required:

Leftover rice: right amount

Lean meat: moderate

Preserved egg: moderate amount

Green bean corn: moderate

Ginger: right amount

Salt: right amount

Pepper: moderate amount (white pepper recommended)

Edible oil: right amount

Note: step five is done last night, preserved eggs are still good, the next day a look, it melted, my rice cooker is really not covered! Fortunately, I didn't put green beans and corn in it. I guess I can't take photos in the morning. Postscript: This is just my way of making preserved egg and lean meat porridge. It's only for mutual learning and reference. *Put some cooking oil, porridge will be more soft and smooth. *Put more ginger powder, can get rid of the taste of preserved eggs, good for the body! *Green beans and corn, on the one hand, add color, on the other hand, nutrition is also balanced.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh