Preserved egg and lean meat porridge, the most common porridge in Cantonese style

Preserved egg and lean meat porridge, the most common porridge in Cantonese style

Introduction:

"Congee --- is the most common staple food in our life, from the previous white rice congee to sweet potato congee, to today's various health congee, we can see people's love for congee. As a traditional food, porridge is more important than any other nation in the world. Hot summer, no appetite, drink a bowl of porridge, can increase appetite; cold winter, drink a bowl of hot porridge, can keep warm. Nowadays, people's pursuit of porridge is not clear soup with little water and small dishes, but the delicious food of nourishing, health preservation and beauty. All kinds of Cereals, chicken, duck, fish, and even traditional Chinese medicine flowers and plants can not be used to cook porridge. It has always been better to balance diet and nutrition. Preserved egg and lean meat porridge is the simplest and most popular among the salty porridge. It is loved by people because of its light and delicious. Preserved egg, also known as Songhua egg and changed egg, is a traditional flavor egg product in China. It is not only loved by domestic consumers, but also enjoys a certain reputation in the international market. Preserved egg is not only a delicacy, but also has certain medicinal value. In Wang Shixiong's "suixiju diet spectrum", it is said: "preserved egg, with pungent, astringent, sweet and salty taste, can relieve heat, sober up, remove large intestine fire, treat diarrhea and diarrhea, and can be scattered and collected." Traditional Chinese medicine also believes that preserved eggs are cool in nature and can treat eye pain, toothache, hypertension, tinnitus, vertigo and other diseases. It can be eaten by the general public, and it is most suitable for those with high fire. But children, spleen yang deficiency, cold and damp diarrhea, cardiovascular disease, liver and kidney disease patients need less food

Production steps:

Step 1: raw material picture: rice.

Step 2: Ingredients: lean meat, preserved eggs.

Step 3: wash the rice, add the required water according to the amount of rice, soak for half to an hour, and then start cooking porridge.

Step 4: when the porridge is about to be cooked, wash the lean meat, cut it into small cubes, and add ginger juice.

Step 5: add the soy sauce and 1 tbsp of sweet potato flour. (raw soy sauce can be colored and fresh. If you like to eat white meat, you don't need to add raw soy sauce here, but it's better to add a little salt, so that the lean meat won't be tasteless. In addition, sweet potato powder can also be replaced by starch.)

Step 6: marinate for a while.

Step 7: shell the preserved egg and dice it. When I cook the porridge with these ingredients, I start with a group of ingredients

Step 8: cooked rice porridge.

Step 9: add lean meat and mix well.

Step 10: cook until discolored.

Step 11: add the diced preserved egg.

Step 12: bring to a boil, add 1 / 2 teaspoon salt and a little pepper.

Step 13: add 2 drops of sesame oil before serving, sprinkle a little scallion and mix well.

Materials required:

Rice: half a bowl

Lean meat: 150g

Preserved egg: 1

Sweet potato flour: 1 / 2 tbsp

Ginger juice: right amount

Salt: 1 / 2 teaspoon

Raw soy sauce: 1 / 2 tbsp

Pepper: a little

Sesame oil: 2 drops

Note: poem phrase: 1: soak rice before cooking porridge, which can shorten the time of porridge. 2: If you are in a hurry, you can also use a pressure cooker to cook porridge, and then cook preserved egg and lean meat porridge. But in contrast, the porridge is more fragrant. 3: If you like to eat white meat, you don't need to smoke when you marinate it.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light