Congee with preserved egg and lean meat in casserole

Congee with preserved egg and lean meat in casserole

Introduction:

"Recently at noon, I suddenly want to eat some porridge. So this casserole of preserved egg and lean meat porridge became the food on our table. Because of the time, I use the voltage cooker to make the porridge in the morning. After work at noon, I pour the porridge into the casserole and cook it again. Or after the porridge is cooked, you can put the preserved eggs and meat into the voltage cooker directly. It's very casual. From a personal point of view, I still like to eat some porridge. It's convenient and has no cooking fume. The nutrition is also good. "

Production steps:

Materials required:

Rice: 1 cup, about 150g

Water: moderate

Lean meat: 200g

Preserved eggs: 3

Shallot: 1

Oil: right amount

Salt: right amount

Raw powder: appropriate amount

Soy sauce: moderate

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light