Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"Preserved egg and lean meat porridge has different methods, but the materials used are basically the same. The practice on the street is to cook a large pot of porridge first, and then add seasoning when guests order. Some of them can boil again, and some of them can even be served with hot porridge as soon as they are poured. There is little taste of water and rice blending and tender meat and eggs. KFC's preserved egg and lean meat porridge is rice, egg, meat, and salted meat, which is even worse. If you want to eat porridge with reliable ingredients and soft and waxy taste, you can only eat it at home. "

Production steps:

Step 1: wash the fragrant rice and pearl rice, add a drop of salad oil (I use corn oil) and mix well. Let stand for 1 hour;

Step 2: peel, wash and dice the preserved eggs;

Step 3: soak pork loin in clear water for more than 3 hours in advance, change water for many times in the middle, and soak until there is no blood water exudation;

Step 4: add enough water to the pot, cool the pot with a small fillet, and bring it to a boil over low heat;

Step 5: clean the foam;

Step 6: put in the rice, boil over high heat, turn to low heat, stir for many times in the middle, to prevent pasting the bottom of the pot;

Step 7: remove the fillet, cover it and continue to cook porridge;

Step 8: when the tenderloin is cool enough to keep hands warm, wear disposable gloves and tear the tenderloin into filaments;

Step 9: after the rice in the pot blooms, add the sirloin;

Step 10: add preserved egg;

Step 11: after boiling in high heat, turn the heat down again, cover it and simmer slowly until the water and rice blend. The preserved egg white is translucent and seems to melt;

Step 12: add chopped green onion and ginger and stir well;

Step 13: add appropriate amount of salt and chicken essence to taste, the last few drops of sesame oil, stir well, turn off the fire.

Materials required:

Fragrant rice: 75g

Pearl rice: 75g

Water: 2000ml

Pork loin: 1 / 3

Preserved eggs: 2 to 3

Shredded green onion and ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: one meter. Half Thai fragrant rice, half northeast pearl rice, mixed use, both fragrant rice and pearl rice of glutinous, with glutinous rice is not beautiful. Before cooking porridge, wash the rice, add a drop of salad oil and let it stand for more than 1 hour to make the porridge more soft and smooth. 1: 10 best, volume, not weight. This ratio is the most easy to cook a thick and dense state. You're right. The word "helping each other" comes from congee. 3、 Meat processing. If you want the meat in porridge to be full-bodied and delicious, don't use cooked meat, salted meat or blanch the meat in advance. The whole piece of meat and rice should be cooked together, and then soaked, skimmed and other methods should be used to remove the fishy smell and blood; then the cooked meat should be torn into shreds and returned to the pot, so that the rice and meat can be more compatible, and even the shredded meat can enjoy the instant taste! So processing, you know how unreliable the porridge is! 4、 It's important to cook porridge at home. The materials and methods are important. We should be patient with the fire. First, the fire starts, and then the small fire starts. In the process of cooking porridge, we need to constantly stir, especially when the porridge is about to be finished. Otherwise, the previous work will be wasted if we paste the bottom of the pot. So when cooking porridge, stay by the pot and don't watch TV. With a few dishes, it's a dinner for the whole family.

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: salty and fresh