Preserved egg and lean meat porridge (rice cooker version)(pi dan shou rou zhou dian fan bao ban )

Preserved egg and lean meat porridge (rice cooker version)

Introduction:

"Preserved egg and lean meat porridge is a kind of porridge very common in Guangdong, China, with preserved egg and salty lean meat cut into small pieces as ingredients. Preserved egg and lean meat porridge is very popular in Hong Kong. It must be available in all porridge noodle shops and Chinese restaurants. However, different restaurants have slightly different cooking methods: some with minced pork, others with shredded pork. Different lean meat will bring different taste to porridge, but the taste is not far away. In the mainland, some people will add sesame oil and scallion before eating, but in Hong Kong, they will only add scallion or crispy. In addition, there are also preserved egg and meat porridge evolved from preserved egg and lean meat porridge, which uses fresh meat instead of salted and lean meat as ingredients. "Thin preserved egg" is also known as "flavored porridge"

Production steps:

Step 1: 1. Wash and soak the rice 45 minutes in advance

Step 2: 2. Dice the preserved egg and lean meat. Marinate the lean meat with cooking wine and thirteen spices for 15 minutes. Cut the scallion into sections and set aside

Step 3: 3. Heat the rice cooker with clean water (add water according to your own taste) and put in the diced lean meat to remove the foam

Step 4: 4. Pour in half of the preserved egg cubes and stir ~ ~ add the soaked rice and stir evenly every five minutes to prevent the bottom of the pot from pasting ~ ~ add half of the scallion for the second time

Step 5: 5. After 20 minutes, pour in the remaining preserved egg and scallion, stir evenly, add salt and monosodium glutamate according to personal taste, turn off the power, and add a few drops of sesame oil to improve the flavor before leaving the pot

Step 6: 5. After 20 minutes, pour in the remaining preserved egg and scallion, add salt and monosodium glutamate according to personal taste, turn on and off the power, and add a few drops of sesame oil to improve the flavor before leaving the pot

Materials required:

Rice: 300g

Preserved eggs: 3

Lean meat: 200g

Scallion: 1

Cooking wine: moderate

Thirteen spices: appropriate amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: preserved egg and lean meat porridge is popular among the elderly because of its thick texture, smooth taste and easy digestion, but the elderly can't often eat it. Preserved egg is alkaline, alkaline can increase the viscosity of rice porridge, so the porridge is thicker, but at the same time, these alkaline substances will also make a lot of loss of vitamin B1 in rice and lean meat. Vitamin B1 itself is not easy to be decomposed by heat, but when it encounters alkali, it will become very sensitive to heat. The cooking time of porridge is long and the temperature is high enough to degrade most of vitamin B1 in rice and lean meat. Rice and wheat, in particular, are still the main sources of vitamin B1 in Chinese people's diet. If people always eat preserved egg and lean meat porridge, they will definitely not get enough vitamin B1. Vitamin B1 deficiency will make people feel tired, headache, loss of appetite, constipation, etc. Therefore, the elderly should not often eat preserved egg and lean meat porridge

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Pi Dan Shou Rou Zhou Dian Fan Bao Ban