The detailed method of preserved egg and lean meat porridge

The detailed method of preserved egg and lean meat porridge

Introduction:

"Preserved egg and lean meat porridge is a special dish of the Han nationality in Guangdong Province. It is a common porridge among the eight major Cantonese cuisines in China. Cantonese are good at making soup and making all kinds of delicious porridge. Preserved egg and lean meat porridge is made with preserved egg and salty lean meat cut into small pieces. Preserved egg and lean meat porridge is very popular in Hong Kong. It must be available in all porridge noodle shops and Chinese restaurants. However, different restaurants have slightly different cooking methods: some with minced pork, others with shredded pork. Different lean meat will bring different taste to porridge, but the taste is not far away. In the mainland, some people will add sesame oil and scallion before eating, but in Hong Kong, they will only add scallion or crispy. In addition, there are also preserved egg and meat porridge evolved from preserved egg and lean meat porridge, which uses fresh meat instead of salted and lean meat as ingredients. In the industry, it is called "thin preserved egg" or "flavored porridge". Songhua eggs contain more minerals than duck eggs, but the fat and total calories are slightly decreased. It can stimulate digestive organs, increase appetite, promote digestion and absorption of nutrients, neutralize gastric acid, cool and reduce blood pressure. It has the functions of moistening lung, nourishing Yin, stopping bleeding, cooling intestines, stopping diarrhea and reducing blood pressure. In addition, Songhua egg can also protect blood vessels. At the same time, it can improve IQ and protect brain function. "

Production steps:

Step 1: Thai fragrant rice for porridge, the porridge is very soft. The rice for porridge should be salted in advance: after washing about half a bowl of rice, mix 2 tbsp of oil, 1.5 tbsp of salt and a little water (2 tbsp), and marinate for at least half an hour. Although a lot of oil is used, the oil will evaporate in the process of porridge cooking, making the rice rotten, so it is not greasy.

Step 2: shell the preserved egg and cut it into small pieces. Put a lot of water in the pot, boil, then put the material. First under the shredded meat, ginger, do not turn down the fire, shredded meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the gravy, so that the meat is not bad after porridge.

Step 3: then when the water boils again, put the pickled rice and a chopped preserved egg. Bring to a boil, cover and simmer over medium heat for about 5 minutes, then simmer over low heat for about 40 minutes. The first preserved egg is chopped and cooked with rice. The preserved egg will melt into the taste of porridge.

Step 4: add the other half of the preserved egg and simmer for about 20 minutes. In 20 minutes, the second preserved egg can be boiled without lime taste, and at the same time, it becomes soft and smooth. When eating porridge, you can also eat preserved eggs. Because the meat is boiled with water, it still keeps a certain delicious taste, especially delicious.

Step 5: the porridge cooked in this way doesn't need to be salted. It's delicious and easy to digest. If the porridge is a little sticky, please don't use a spoon to scratch the sticky skin of the bottom of the pot, or the porridge will have a paste flavor. We usually put a light spoon in the bottom of the pot to cook with the porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom. Finally, put it in a bowl and sprinkle some meat floss, which is nutritious and delicious! You might as well try to do it~~~

Materials required:

Fragrant rice: 200g

Songhua egg: 2

Pork: a little

Note: OK! Here is a bowl of delicious preserved egg and lean meat porridge. Go and try it!

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: light