How to make preserved egg and lean meat porridge delicious?
When cooking the porridge, stir in one direction, so that the cooked porridge is evenly heated and has a rich rice aroma. Stirring is also skillful. Put it in a pot with boiling water, stir a few times, cover it, and simmer on low heat for 20 minutes, then keep stirring, about 10 minutes or so, until the porridge is sticky.
The correct way to cook porridge
Soak in cold water.
Soak the rice in cold water for half an hour before cooking the porridge to let the rice grains expand. This will not only make the porridge cook faster, save time and gas, but also make the porridge soft, waxy and sweet, which is conducive to digestion.
Stir.
When cooking the porridge, stir in one direction, so that the cooked porridge is evenly heated and has a rich rice aroma. Stirring is also skillful. Put it in a pot with boiling water, stir a few times, cover it, and simmer on low heat for 20 minutes, then keep stirring, about 10 minutes or so, until the porridge is sticky.
Some oil.
After the porridge is changed to a little salad oil about 10 minutes after the fire, you will find that the cooked porridge not only looks shiny, but also tastes delicious and smooth after entering. In addition, there is another advantage of ordering oil, which is that you can not flush the pot. Because the boiling point of oil is higher than the boiling point of water, and when cooking porridge, it cannot reach the boiling point of oil, and the oil always floats on the water, even if it reaches the boiling point of water, it will not flush the pot.
Add enough water.
It is best to put enough water at one time before boiling on fire, and do not add water halfway, otherwise the consistency and rich aroma of the porridge will be greatly reduced.
Boil a pot with water.
Boil porridge directly with tap water, the chlorine in the water will destroy the vitamin B1 in the rice. If you cook porridge with boiling water, the chlorine has evaporated with the water vapor, which can prevent the loss of nutrients. In addition, it is not easy to paste the bottom of the pot under boiling water, and it saves more time than cooking porridge with cold water.
Cook the porridge base and excipients separately.
Most people are used to pouring everything into the pot at once when cooking porridge, but this is not scientific. When cooking porridge, you should cook the base of the porridge and the excipients separately, and finally boil them together, preferably not more than 10 minutes. In this way, the porridge is refreshing and not cloudy, and the taste of everything is boiled out without odor. Especially when the excipients are meat and seafood, they should be separated.
How to make preserved egg and lean meat porridge:
Ingredients: 150g rice, 2 preserved eggs, 90g lean pork.
Accessories: appropriate amount of salt, 1/2 spoon of chicken essence, 1/2 spoon of cooking wine, 1/2 spoon of starch, 1 spoon of sesame oil, appropriate amount of water.
Steps:
1. Put the rice in a large bowl, add water and rub it, wash it, and soak it in water for 30 minutes.
2. Wash the soaked rice again, drain the water, pour it into the pot, add an appropriate amount of water, and the amount of water is about 2 times that of usual cooking. Cover the pot and press the switch to start cooking.
3. After soaking the lean meat in bleeding water, rinse it, cut it into shredded meat, add an appropriate amount of salt, 1/4 spoon of chicken essence, cooking wine, and starch, grab and mix well and marinate for 10 minutes.
4. Peel the preserved egg and cut it into small bites.
5. After the porridge boils, remove the lid of the pot to leave a gap to avoid flushing the pot. Cook until the porridge water thickens for about 10 minutes, 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, add the shredded meat after boiling, disperse with chopsticks, and cook until all colors become lighter.
7. After removing, rinse with warm water to remove the floating foam and drain the water.
8. The porridge is completely cooked until the rice is completely cooked. After the porridge water is relatively thick, add shredded meat, preserved eggs, an appropriate amount of salt, 1/4 spoon of chicken essence, cook for about 1 minute, stir continuously with a spoon, add sesame oil, stir well and serve out.
