Congee with Minced Pork and Preserved Egg
Introduction:
"Warm breakfast, classic porridge. It tastes soft and smooth. "
Production steps:
Step 1: the raw material diagram is shown in the figure.
Step 2: grind ginger into mud, more.
Step 3: boil water, rice, meat with half a teaspoon of cooking oil.
Step 4: put preserved eggs, salt and pepper (I don't have any white pepper at home, so I use black pepper with dark color).
Step 5: cook for a while, stir for a while, to a thick state.
Step 6: add green beans and corn and bring to a boil. Just turn off the fire.
Materials required:
Leftover rice: right amount
Lean meat: moderate
Preserved egg: moderate amount
Green bean corn: moderate
Ginger: right amount
Salt: right amount
Pepper: moderate amount (white pepper recommended)
Edible oil: right amount
Note: step five is done last night, preserved eggs are still good, the next day a look, it melted, my rice cooker is really not covered! Fortunately, I didn't put green beans and corn in it. I guess I can't take photos in the morning. Postscript: This is just my way of making preserved egg and lean meat porridge. It's only for mutual learning and reference. *Put some cooking oil, porridge will be more soft and smooth. *Put more ginger powder, can get rid of the taste of preserved eggs, good for the body! *Green beans and corn, on the one hand, add color, on the other hand, nutrition is also balanced.
Production difficulty: simple
Process: boiling
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Pi Dan Shou Rou Zhou
Congee with Minced Pork and Preserved Egg
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