Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

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 porridge, so it's no surprise to make all kinds of delicious porridge food. There are two ways in Guangdong, one is old fire porridge, the other is raw rice porridge. Congee is one of the traditional congee products in Guangzhou, which is a kind of general name. It is made of pre cooked white congee and fresh meat. Pork bone, big earth fish or Jiang yaozhu are used to make white porridge as the base of porridge; the meat materials include fish slices, pork slices, pig liver, pig waist, beef slices, chicken nuggets, etc., which are salted with oil, salt, sugar, wine, monosodium glutamate, soy sauce, and then mixed with shredded ginger. Bring the porridge to a boil in a small casserole, add the meat, roll for a moment, remove from the heat, and put in the chopped lettuce. It tastes better when served with pepper. Open, add the meat, roll for a moment, then remove from the fire, put in the chopped lettuce, then you can eat. It tastes better when served with pepper. For example, the number one scholar and congee... Laohuo porridge is made of chopped food and cooked slowly with japonica rice. It takes a long time. Now the pace of life is very fast, how to quickly cook soft glutinous rice porridge, is busy with work, no time to slow down porridge people need to learn a trick

Production steps:

Step 1: prepare materials

Step 2: wash the rice, add water, drop a few drops of salad oil, soak for 30 minutes. Rice soaked in oil can be quickly boiled to soft glutinous, flowering.

Step 3: shred lean meat, marinate with soy sauce, cooking wine and starch for 15-20 minutes.

Step 4: dice preserved eggs.

Step 5: pour rice and soaked water into the pot. Then add ginger, water, rice water ratio to 1:10, the fire boil, turn the fire, keep stirring, prevent paste pot. 15-20 minutes. By this time, the rice has blossomed and the porridge is very glutinous. If you like a softer waxy one, you can keep cooking for 10 minutes. If it's too thick, add a little more boiling water.

Step 6: cook until the rice grains bloom and thicken, add half of the preserved egg. Turn the heat down and cook for 10 minutes.

Step 7: add the lean meat and the remaining half of the preserved eggs

Step 8: cook over high heat for 2-3 minutes.

Step 9: stir in salt, white pepper and chicken powder.

Step 10: Sprinkle with scallions

Materials required:

Rice: 50g

Lean meat: 80g

Preserved eggs: 2

Shredded ginger: 2G

Scallion: right amount

Salad oil: a few drops

Salt: right amount

Raw soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Starch: 1 / 2 spoon

White pepper: right amount

Chicken powder: right amount

Note: a few drops of salad oil can quickly cook the rice until it is soft and waxy.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh