Porridge with preserved egg and shredded meat(pi dan rou si zhou )

Porridge with preserved egg and shredded meat

Introduction:

"Preserved egg and lean meat porridge is a very common porridge in Hainan. You can see it in the morning tea and at night. The porridge is made with preserved egg and lean meat cut into small pieces. After the pork is salted, it is put into the cooked porridge and cooked together. Before eating, add scallion, crispy or fried dough sticks. However, the cooking methods in different restaurants are slightly different. Some use minced pork as raw material, while others use shredded pork as raw material. This time, the preserved egg and shredded pork porridge is made with Shi Yunsheng's original soup. The flavor of the porridge is more rich. Because the family prefer coriander, this preserved egg and shredded pork porridge is not put with scallions, but uses coriander to improve the taste, which is very delicious. "

Production steps:

Step 1: raw materials are ready;

Step 2: after washing the rice, mix a little cooking oil, pour it into the casserole, add twice as much water as rice, and soak for 2 hours;

Step 3: Boil the porridge in the original pot over high heat and turn to low heat to cook it;

Step 4: pour Shi Yunsheng's original juice into the soup and continue to cook. At intervals, stir the porridge with a spoon until it is thick;

Step 5: when cooking porridge, mix shredded meat with a little cooking wine, starch, soy sauce and salt, marinate slightly, chop preserved eggs and parsley for later use;

Step 6: cook the porridge, add the shredded meat, turn the heat and stir until the meat color is broken;

Step 7: add preserved eggs, stir well and turn off the fire;

Step 8: add salt and a little pepper to taste;

Step 9: bowl, sprinkle coriander, a bowl of delicious preserved egg and lean meat porridge.

Materials required:

150g: Rice

Shredded pork: 150g

Preserved egg: 1

Shi Yunsheng's original soup: 1 liter

Coriander: 1

Cooking wine: a little

Starch: a little

Raw soy sauce: 1 / 3 tbsp

Pepper: a little

Cooking oil: 1 / 3 tbsp

Salt: right amount

Note: 1, the longer the rice soaking time, the faster and viscous the porridge will rot; 2, adding a little cooking oil to the porridge can also make the porridge more easily cooked and rotten, and more fragrant and smooth; 3, the intermediate stirring in the process of porridge cooking is to "thicken", that is, to make the rice grains full and crisp; 4, coriander and pepper can be added according to each person's taste.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Pi Dan Rou Si Zhou