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2016
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The practice of preserved egg lean meat porridge
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The preserved egg lean meat porridge is one of the local traditional snacks in Guangdong province. The preserved egg lean meat porridge is rich in nutrients, with preserved eggs cut into small pieces and salty lean meat as ingredients. The ingredients in different areas are different. Some people add sesame oil and scallion before eating, and some add scallion or crisp.
The preserved egg lean meat porridge is one of the local traditional snacks in Guangdong province. The preserved egg lean meat porridge is rich in nutrients, with preserved eggs cut into small pieces and salty lean meat as ingredients. The ingredients in different areas are different. Some people add sesame oil and scallion before eating, and some add scallion or crisp. In addition, there is also a preserved egg and meat slice porridge evolved from preserved egg and lean meat porridge, which uses fresh meat slices instead of salted lean meat as ingredients. In-line Jane is called "preserved egg thin", also known as "flavored porridge".
Pied egg lean meat porridge is liked by the elderly because of its thick texture, smooth taste and good digestion. So let's explain what are the practices of preserved egg lean meat porridge?
Practice one
1. Peel preserved eggs and cut each into 8 equal pieces for later use.
2. Wash the rice and mix it with a small amount of oil.
3. Wash and shred ginger, wash and cut chives into chopped green onions, and mince coriander.
4. Wash lean pork and drain it, marinate it with 3 tablespoons of refined salt for 3 hours until tasty, then steam in a steamer for 20 minutes and take out slices.
5. Cut the fried dough sticks into small sections, put them in a hot oil pan, fry them over low heat for about 30 seconds until crisp, then pick up and drain the oil.
6. Put the rice into the porridge pot, add water to boil, and turn to medium heat to boil for about 30 minutes.
7. Add preserved eggs, lean meat slices, shredded ginger and other seasonings to boil together, and then keep cooking for a few minutes to turn off the flame. Add fried dough sticks, coriander, chopped green onion and pepper before eating.
Practice II
2 preserved eggs, cut into grains; Cut lean meat into thin slices, first add a small amount of food powder and salt until gumming, then add a small amount of water, then add a small amount of raw powder, then add a small amount of water, then add a small amount of water, if it is three times to make the meat slices completely absorb water, take part in oil generation, ginger shreds, etc., marinate for 4 hours, and then use, after rolling away, put in the meat slices, when the meat slices float, leave the fire, sprinkle coriander, chopped green onion, and drop a few drops of sesame oil.
Practice III
1. Put the rice into a large bowl, add water to rub, wash, soak in water for 30 minutes
2. Wash the soaked rice again, drain the water and pour it into the pot. The water is appropriate. The amount of water is about 2 times that of cooking. Cover the pot and press the switch to start cooking
3. After the lean meat is soaked in bleeding water, it is washed clean, cut into shredded meat, add appropriate salt, 1/4 spoon of chicken essence, cooking wine and starch, and marinate for 10 minutes after being evenly mixed.
4. Peel preserved eggs and cut them into small cubes
5. After the porridge is boiled, move the lid to leave some gaps to prevent the porridge from pouncing on the pot. After cooking for 10 minutes, the porridge water gets thicker and then remove the lid and stir it with a spoon from time to time.
6. Use another cooking pot, pour in a small amount of water, boil the shredded meat, use chopsticks to disperse, and cook until all colors become lighter.
7. After taking it out, wash it with warm water to remove floating foam and drain the water.
8. After the porridge is cooked thoroughly, the porridge water is thick, then add shredded meat and Beijing color, appropriate salt, 1/4 spoon of chicken essence, and cook for about 1 minute. Stir continuously with a spoon, add sesame oil, stir evenly and serve.
Practice IV
1. Put the rice into a large bowl, add water to rub, wash, soak in water for 30 minutes
2. Wash the soaked rice again, drain the water and pour it into the pot. The water is appropriate. The amount of water is about 2 times that of cooking. Cover the pot and press the switch to start cooking
3. After the lean meat is soaked in bleeding water, it is washed clean, cut into shredded meat, add appropriate salt, 1/4 spoon of chicken essence, cooking wine and starch, and marinate for 10 minutes after being evenly mixed.
4. Peel preserved eggs and cut them into small cubes
5. After the porridge is boiled, move the lid to leave some gaps to prevent the porridge from pouncing on the pot. After cooking for 10 minutes, the porridge water gets thicker and then remove the lid and stir it with a spoon from time to time.
6. Use another cooking pot, pour in a small amount of water, boil the shredded meat, use chopsticks to disperse, and cook until all colors become lighter.
7. After taking it out, wash it with warm water to remove floating foam and drain the water.
8. After the porridge is cooked thoroughly, the porridge water is thick, then add shredded meat and Beijing color, appropriate salt, 1/4 spoon of chicken essence, and cook for about 1 minute. Stir continuously with a spoon, add sesame oil, stir evenly and serve.
Practice V
ginger peeled and shredded, chopped chives, meat chopped;
1. wash the rice clean, add water, pour sesame oil, stir and soak for 30 minutes;
2. Add water to the pot, boil, add preserved eggs and cook for 5 minutes;
3. Put the chopped lean meat into a bowl, add 1/4 teaspoon salt, grasp it evenly and marinate for 20 minutes;
4. Steamed preserved eggs cut into small cubes;
5. Pour water into the pot, boil over high heat, pour the meat into the pot and cook for 3 minutes. When there is floating foam on the water surface, skim it with a soup spoon;
6. Then pour half of the preserved eggs;
7. Pour in the ginger and cook for about 2 minutes;
8. Take out the soaked rice and pour it into the rice cooker;
Practice 6
1. Wash and clean the rice, add water, pour sesame oil, stir well and set aside, soak for 30 minutes. Peel ginger and cut into thin threads, chopped chives. Cut the preserved eggs into small pieces.
2. Cut the meat into slices, then shred, and finally cut into small particles. Put in a bowl, join 1/4 teaspoon (1g) salt, stir well and marinate for 20 minutes.
3. Pour water into the pot, boil over high heat, pour the meat into the pot and cook for a moment. When there is floating foam on the water surface, use a spoon to thoroughly clean it, then pour half of the preserved egg pieces, then pour in the ginger shreds and cook for about 2 minutes.
4. Pour in the soaked rice, change to low heat and cook for 40 minutes, and mix it in the same direction with a spoon every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot.
5. Finally, pour the remaining half of the preserved egg and cook for 10 minutes. Add the remaining salt and chopped chives before drinking.
The practice of preserved egg lean meat porridge
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