Congee with Minced Pork and Preserved Egg(pi dan shou rou zhou )

Preserved egg and lean meat porridge

Raw materials for making preserved egg and lean meat porridge:

White rice 150g, lean pork 250g, Shuifa Yuzhu 50g, preserved egg 2G, cereal 30g, raw oil 40g, refined salt 15g, monosodium glutamate 3G.

Processing steps of preserved egg and lean meat porridge:

1. Cut the lean meat into two pieces, spread 10g of refined salt on the meat pieces, and marinate them in the refrigerator overnight to become lean bacon.

2. Wash and dice Yuba.

3. Shell the preserved eggs, wash them and cut them into several pieces.

4. Wash the white rice, mix 5g of refined salt and 20g of crude oil to make oil salt rice.

5. Bring water (2000g) to a boil in a pot, add oil, salt, rice and beancurd granules, mix them well, cook for 15 minutes, put in the cleaned salty lean meat, a preserved egg, cereal and the remaining raw oil, continue to cook for 10 minutes, then turn to low heat and cook for another 30 minutes. When the porridge is milky, remove it from the fire. Pick up the lean meat, tear it into shredded meat, and put it into the porridge with the remaining preserved egg granules, and boil for a while, Add refined salt and monosodium glutamate to taste.

Congee with Minced Pork and Preserved Egg

Preserved egg and lean meat porridge is a famous local traditional snack in Guangdong Province. Preserved egg and lean meat porridge is rich in nutrition, with preserved egg and salty lean meat cut into small pieces as ingredients. Different regions have different ingredients. Some people will add sesame oil and scallion before eating, or add scallion and crispy.

Ingredients and methods required

Practice 1

Ingredients: 150g rice, 2 preserved eggs, 225g lean pork, a little ginger, 1 coriander (according to personal preference).

Seasoning: 200g edible oil (10g), a little sesame oil (according to personal preference), a little pepper, 4 tsp refined salt, 1 tsp monosodium glutamate.

Practice 2

Ingredients:

Practice 3

Practice 4

Material Science:

Main ingredient: rice 1 measuring cup (about 140g)

Ingredients: 100g lean meat, 2 preserved eggs, 1 small piece of ginger, 1 spring onion

Seasoning: 1 / 2 tsp sesame oil (3ml), 1 tsp salt

Production process

Practice 1

1. Shell the preserved eggs and cut them into 8 equal pieces.

2. Wash the rice and add a little oil.

3. Wash and shred ginger, wash and cut scallion into scallion, and cut coriander into mince.

4. Wash and drain lean pork, marinate with 3 tsp salt for 3 hours until delicious, steam for 20 minutes, and slice.

5. Cut the meat into small pieces, put it into a hot oil pan, fry it over low heat for about 30 seconds until crisp, then remove and drain the oil.

6. Put the rice into the porridge pot, add water to boil, turn to medium heat and cook for about 30 minutes.

7. Add the preserved egg, lean meat slices, shredded ginger and other seasonings to boil, then continue to cook for a few minutes, then turn off the heat. Before eating, add fried dough sticks, coriander, scallion and pepper.

Practice 2

2 preserved eggs, diced; lean meat cut into thin slices, first put in a small amount of powder, salt, and then put in a little water, and then put in a little flour, and then put in a little water, such as three times to make the meat completely absorb water, add oil, ginger, and so on, and marinate for 4 hours; Roll the bottom of the porridge. First add shredded ginger and preserved egg. After rolling, put in sliced meat. When the sliced meat floats, leave the fire. Sprinkle with coriander and scallion. Then drop a few drops of sesame oil

matters needing attention

1. Be sure to salt the lean meat for a while.

2. Minced meat instead of the whole piece of pork, save trouble, can also be used instead of shredded meat

3. Preserved eggs are safe and healthy.

4. Casserole porridge, the best choice. < I (next to stainless steel, iron pot and aluminum pot are not recommended.)

5. Minced meat under cold water, and minced meat must be kneaded, otherwise it is easy to form a ball.

6. Put rice after boiling, it's not easy to stick to the pot.

7. Bring to a boil over a high fire and cook over a low fire.

8. Put preserved eggs at the last moment, the color of porridge is more refreshing. < I (add preserved eggs in batches, the color is a little gray) < / I

Practice 3

1. Put the rice into a large bowl, rub it with water, wash it and soak it in water for 30 minutes

2. Wash the soaked rice again, drain the water and pour it into the pot. Add the right amount of water. The amount of water is about twice that of cooking. Cover the pan and press the switch to start cooking

3. After the lean meat is soaked in bleeding water, rinse it, cut it into shredded meat, add appropriate amount of salt, chicken essence 1 / 4 spoon, cooking wine and starch, stir well and marinate for 10 minutes

4. Peel and dice the preserved eggs

5. After the porridge is boiled, remove the lid of the pot to leave a gap to avoid flapping the pot. When the porridge water is gradually thick, take off the lid and stir it with a spoon from time to time

6. In another pot, pour in a small amount of water. After boiling, put the shredded meat in. Use chopsticks to disperse and cook until all the colors are lighter

7. Wash with warm water to remove the foam and drain the water

8. After the porridge is completely cooked and the water is thick, add shredded meat, preserved eggs, 1 / 4 spoon of salt and chicken essence, and cook for about 1 minute. Stir with a spoon, add sesame oil, stir well and serve

Recipe tips:

1. The lean meat is pickled with seasoning in advance, and has a salty taste. Finally, it tastes better after being cooked with porridge.

2. When cooking, you can adjust the cooking time according to whether you are using an electric rice cooker or a cooking pot. When the porridge is gradually thicker, you need to stir it with a spoon from time to time to avoid the porridge sticking to the bottom of the pot.

3. It takes a short time to cook the shredded meat. When the shredded meat turns white, it can be fished out. The taste of the meat is easy to get old after a long time.

Practice 4

1. Put the rice into a large bowl, rub it with water, wash it and soak it in water for 30 minutes

2. Wash the soaked rice again, drain the water and pour it into the pot. Add the right amount of water. The amount of water is about twice that of cooking. Cover the pan and press the switch to start cooking

3. After the lean meat is soaked in bleeding water, rinse it, cut it into shredded meat, add appropriate amount of salt, chicken essence 1 / 4 spoon, cooking wine and starch, stir well and marinate for 10 minutes

4. Peel and dice the preserved eggs

5. After the porridge is boiled, remove the lid of the pot to leave a gap to avoid flapping the pot. When the porridge water is gradually thick, take off the lid and stir it with a spoon from time to time

6. In another pot, pour in a small amount of water. After boiling, put the shredded meat in. Use chopsticks to disperse and cook until all the colors are lighter

7. Wash with warm water to remove the foam and drain the water

8. After the porridge is completely cooked and the water is thick, add shredded meat, preserved eggs, 1 / 4 spoon of salt and chicken essence, and cook for about 1 minute. Stir with a spoon, add sesame oil, stir well and serve

Practice 5

Ginger peeled and shredded, chopped chives, minced meat;

1. Wash the rice, put in water, pour in sesame oil, mix well and soak for 30 minutes;

2. Add water to the pan, bring to a boil, add preserved eggs and cook for 5 minutes;

3. Put the chopped lean meat into a bowl, add 1 / 4 teaspoon salt, stir well and marinate for 20 minutes;

4. Cut the steamed preserved eggs into small cubes;

5. Pour clear water into the pot, bring to a boil over high heat, pour the meat into the pot and cook for 3 minutes. When there is foam on the water, skim it with a soup spoon;

6. Then pour in half the preserved eggs;

7. Add shredded ginger and cook for about 2 minutes;

8. Take out the soaked rice and pour it into the rice cooker;

Practice 6

1. Clean the rice, put in water, pour in sesame oil, stir well, then put aside, soak for 30 minutes. Peel ginger and cut into shreds. Chop chives. Cut the preserved eggs into small pieces.

2. Slice the meat first, then shred it, and finally cut it into small pieces. In a bowl, add 1 / 4 teaspoon (1 g) salt, stir well and marinate for 20 minutes.

3. Pour clear water into the pot, bring to a boil over high heat, pour the meat into the pot and cook for a while. When there is foam on the surface of the water, skim it thoroughly with a spoon, then pour in half of the preserved eggs, then pour in shredded ginger and cook for about 2 minutes.

4. Pour in the soaked rice and cook it over low heat for 40 minutes. During this time, use a spoon to stir in the same direction every 5 minutes to avoid the preserved egg sticking to the bottom of the pot.

5. finally, pour the remaining half of the preserved egg into the pot, continue to cook for 10 minutes, and then add the rest of the salt and chive before the drink.

What to eat

Japonica rice: japonica rice can improve the body's immune function, promote blood circulation, thereby reducing the chance of hypertension; japonica rice can prevent diabetes, beriberi, senile plaque and constipation and other diseases; japonica rice bran layer of coarse fiber molecules, help gastrointestinal peristalsis, stomach disease, constipation, hemorrhoids and other curative effect is very good.

Pork (lean): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness; compared with other parts of pork, pork essence is rich in high-quality protein, less fat and cholesterol, which can be eaten by the general population in an appropriate amount.

Songhua egg (duck egg): Songhua egg is better

Chinese PinYin : Pi Dan Shou Rou Zhou