Beef and preserved egg porridge(niu rou pi dan zhou )

Beef and preserved egg porridge

Introduction:

"Preserved egg and lean meat porridge is a classic Cantonese porridge, which is very popular in Hong Kong. Preserved egg and lean meat porridge is made of small pieces of preserved egg and lean meat. Different restaurants have different cooking methods. Some people use minced pork, while others use shredded pork. Different methods will bring different taste to porridge, but the taste is not far away. In the mainland, most people like to add sesame oil and scallion before eating to improve the taste of preserved egg and lean meat porridge. Shuangshuang likes to dice pork, use salt, oil, sugar, starch, etc. to hang the pulp, put it into the pot before leaving the pot, turn off the fire after opening, and the minced meat tastes more fresh and tender! "

Production steps:

Step 1: dice the beef.

Step 2: cut the preserved egg into pieces.

Step 3: soak the rice in advance.

Step 4: add a little oil, starch and salt, and hang the slurry in advance.

Step 5: drain the cooking pot.

Step 6: put in the rice soaked in advance.

Step 7: put in the preserved eggs.

Step 8: add diced beef.

Step 9: turn on the cooking pot.

Step 10: add shallot, salt, sesame oil, stir well.

Materials required:

Preserved egg: moderate amount

Beef: moderate

Shallot: moderate

Salt: right amount

Sesame oil: appropriate amount

Note: 1, rice soaking in advance, taste will be better. 2. Cut the beef into small pieces. It's easier to break. 3. Shallots in the pot and then put, taste better. 4. There is no cooking pot. It's the same as the soymilk machine.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Pi Dan Zhou