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

Congee with Minced Pork and Preserved Egg

Introduction:

"I always think porridge is the best food to show my love. White porridge is light and simple. The simplest and least luxurious porridge is also the most unforgettable taste in people's memory. Sweet porridge is fresh and sweet. Sweet but not greasy porridge, may always tease the taste buds of sweet addicts. Salty porridge, mellow, salty and fresh. Congee with rich flavor and fresh fragrance is also loved by congee drinkers. White porridge, is my snack to big. Mother's porridge is very good. Today's porridge is home-made, not home-made. Take the soup of stewed ribs to cook porridge, which tastes more mellow and salty than water. It's just one more step than usual - stewed spareribs soup, but the taste is much more fragrant. "

Production steps:

Step 1: prepare the pearl rice, wash the pearl rice, put it into a container, add appropriate amount of water (to the end of the rice noodles) and soak it for 2 hours

Step 2: wash and cut the spareribs into pieces, put them into boiling water to remove the froth and take them out for later use

Step 3: prepare the soup pot (electric rice cooker is also acceptable), put in the processed spareribs, add 1L water and two slices of ginger, boil for 1 hour under low heat, take out the required bone soup and let it cool

Step 4: put the soaked rice into the blender for several times. Pay attention not to crush the rice, or it will become rice paste. Just crush the rice a little

Step 5: stir the rice

Step 6: put the stirred rice into the electric rice cooker, pour in the water that has just soaked the rice, don't waste it, then add 700ml bone soup

Step 7: Boil preserved eggs in water and remove them

Step 8: peel the boiled preserved egg and cut into small pieces

Step 9: shred lettuce and ginger, cut onion and set aside

Step 10: cut the lean meat into thin slices, then add a little salt, soy sauce, chicken powder, sesame oil, cornmeal and water, stir well and set aside

Step 11: when the rice cooker rings (that is, when the rice is cooked), add preserved eggs

Step 12: add the processed lean meat, do not rush to stir, wait for the meat to change color, stir it evenly

Step 13: then add shredded lettuce

Step 14: add a little shredded ginger and scallion

Step 15: add appropriate amount of salt, chicken powder and pepper according to personal salty taste, stir evenly, cover the pot and keep warm for 10 minutes~~~

Materials required:

Pearl rice: 100g

Preserved egg: 1

Spare ribs: 200g

Lean meat: 100g

Lettuce: 2 slices

Ginger: a little

Shallot: a little

Salt: 1 teaspoon

Black pepper: right amount

Chicken powder: 1 / 4 tsp

Salt: 1 / 4 tsp

Chicken powder: a little

Soy sauce (lean meat marinade): 1 tsp

Sesame oil: 1 / 2 tsp

Water (lean meat marinade): 1 tbsp

Raw meal (lean meat marinade): 3 / 4 tsp

Note: 1. Generally, we use the leftovers of overnight to cook porridge, but sometimes if there is no leftovers of overnight and we think the leftovers of overnight have a taste, we can also use the instant porridge. Congee cooked with long rice is not thick enough, and the taste is relatively general. This kind of rice cooks dry rice very well, but porridge is not the best choice. If you want to cook soft glutinous porridge, pearl rice is the best choice. But the preserved egg and lean meat porridge is different from the usual white porridge. The best state is between the rice paste and the ordinary white porridge. So use the blender to slightly crush the soaked rice. Don't crush it too much. It's not good if it becomes a rice paste. Ha ~ ~ ~ 2. Using bone soup instead of water will make the porridge taste more mellow and taste better. You can also use big bone soup to make the soup, but the soup made by big bone soup is greasy. It's better to put it in the refrigerator for a while, skimming the surface oil, so that the porridge will be clearer If you directly put a large piece of lean meat into the porridge and boil it together, then take out the lean meat and smash it again, and add it to the porridge, the meat will become tasteless and woody. Slice the lean meat, beat it loose, add seasoning, marinate it, and then add it to the porridge. The meat slices cooked in this way taste very smooth, and complement the porridge cooked in bone soup ~ ~ 4. The preserved egg is boiled first, then cut into pieces and put into the porridge, which can reduce the fishy smell of the preserved egg and affect the taste and taste of the porridge. 5. You don't have to cook porridge in casserole to taste good. You can eat porridge in electric rice cooker to taste good~~~

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Pi Dan Shou Rou Zhou