Preserved egg and lean meat porridge(yue cai pi dan shou rou zhou )

Preserved egg and lean meat porridge

Introduction:

"Preserved egg and lean meat porridge is a kind of porridge very common in Guangdong, China, with preserved egg and salty lean meat cut into small pieces as ingredients. This kind of porridge is very popular in all restaurants in Hong Kong. However, different restaurants have slightly different cooking methods: some with minced pork, others with shredded pork. Different lean meat will bring different taste to porridge, but the taste is not far away. In the mainland, some people will add sesame oil and scallion before eating, but in Hong Kong, they will only add scallion or crispy. In addition, there are also preserved egg and meat porridge evolved from preserved egg and lean meat porridge, which uses fresh meat instead of salted and lean meat as ingredients. "Thin preserved egg" is also known as "flavored porridge"

Production steps:

Step 1: take two people's rice, wash, add appropriate amount of water and blend oil, soak overnight. It's easier to boil

Step 2: prepare the ingredients, wash and chop the lean meat, add a small spoon of salt in the process of chopping, and chop well. One preserved egg, remove mud, peel and cut into small pieces.

Step 3: put eight parts of water in the pot, heat and boil.

Step 4: after boiling, remove the cover, remove the foam, and simmer over low heat.

Step 5: about half an hour after cooking, the rice starts to blossom, add the lean meat powder and continue to simmer slowly. Porridge began to thicken, in the process of heating to keep stirring, prevent porridge stick to the bottom of the pot.

Step 6: cook the minced lean meat for a few minutes, then add the chopped preserved eggs. Keep stirring.

Step 7: after the preserved egg yolk is cooked, continue to cook slowly for a while to make the porridge thicker, add appropriate amount of salt to taste, and sprinkle with scallions.

Step 8: stir well, spoon the porridge into a bowl, and the delicious preserved egg and lean meat porridge will be ready!

Materials required:

Lean meat: 4 liang

Preserved egg: 1

Scallion: right amount

Blend oil: right amount

Salt: right amount

Note: 1. Although a lot of oil is used to soak rice, the oil will volatilize in the process of porridge cooking, making the rice rotten, so it is not greasy. 2. Porridge can be cooked with leftover rice, but it's better to cook with fresh rice, which tastes better. 3. If you like the preserved egg flavor, you can put more chopped preserved eggs when you put lean meat. After slow cooking, the preserved eggs can be completely integrated into the porridge, and the preserved egg flavor is stronger. 4. In order to prevent congee sticking to the bottom of the pot, you can put a small spoon at the bottom of the pot before cooking congee, because the small spoon will rotate during heating, which can play the role of stirring.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Yue Cai Pi Dan Shou Rou Zhou