Preserved egg and lean meat porridge for warming stomach(nuan wei de pi dan shou rou zhou )

Preserved egg and lean meat porridge for warming stomach

Introduction:

"Qiuqiu likes preserved egg and lean meat porridge. The preserved egg and lean meat porridge ball is specially added with shredded ginger, which can remove the fishiness, and the most important thing is to warm the stomach. Especially for people with a cold stomach. Originally, Qiuqiu was also extremely averse to ginger, but because of the cold stomach, her then boyfriend and now her husband would cook some ginger tea for Qiuqiu at the beginning of love. I don't know if it's really the effect of ginger tea or the psychological factor. Every time I drink it, I feel incomparably comfortable in my stomach. Hehe, the ball home does not have very beautiful tableware, and there is no special need to set the plate, as long as the heart of serious cooking. I hope my husband is very comfortable, I hope I can surprise my parents when I go home, and I hope I can do it for my sisters one day, so that they can be conquered by me completely. Ha ha

Production steps:

Step 1: stir the rice with 3 tbsp oil, 1 / 2 tbsp salt, 5 tbsp cold water and marinate. Marinate for about 2 hours. In fact, when we cook porridge in our daily life, we should also blister the rice in advance. Let the rice fully absorb the water. The porridge cooked in this way is softer, waxy and sweet.

Step 2: pickled rice is like this. Rice from the previous translucent into a pure white, and one by one. Also seems to be a little fat.

Step 3: the meat doesn't have to be cut well, it must be whole. Cut the ginger into thin strips. Add proper amount of water to the pot and put the meat and half of the shredded ginger in it. Bring to a boil. The meat must be washed with warm water in advance. The meat is cooked with shredded ginger to remove the fishy smell of the meat. The broth will have a layer of foam after boiling. Be sure to skim it clean.

Step 4: after the broth is boiled, pour the rice pickled in advance into the broth and cook it. At the same time, put in a preserved egg that has been cut into small pieces in advance. In this way, rice is cooked in broth, which is very fresh. The first preserved egg is put at this time to make the preserved egg, rice and meat blend with each other. Better taste each other. Boil the soup again and add some shredded ginger. People who don't like ginger at this time can not put it.

Step 5: Boil porridge over high heat for 10 minutes, then turn to medium heat for 20 minutes. At this time, take out the meat.

Step 6: cool the meat and tear it into shreds. Then pour it back into the pot and cook again.

Step 7: pour in the shredded meat and dice another preserved egg. Cook slowly over low heat for about half an hour.

Materials required:

Rice: small bowl and half bowl

Preserved eggs: 2

Lean meat: 2 liang

Shredded ginger: right amount

Salt: right amount

Edible oil: right amount

Note: because the ball likes preserved eggs very much, it will put two each time. For people who don't like the taste of preserved eggs, it's OK to put one. If you only put one, put it half at a time. I like to drink thick preserved egg and lean meat porridge very much, so I put less water. For people who don't like such thick, I can put more water. But you can't put more water, or it will become porridge. There is no feeling of porridge at all. Some people like to put some scallions at the end. I've never tried this before. Maybe it's good. You can try it. When many restaurants sell them, they add some small dices into them. I don't know what it's called, that is, the fruit inside the pancake is broken into pieces. I feel pretty good, but I won't prepare such things at home.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Nuan Wei De Pi Dan Shou Rou Zhou