When to add meat when cooking lean meat porridge

Lean meat porridge is a kind of health-preserving porridge that many people like to drink. It not only tastes good but also has high nutritional value. It is very suitable for the elderly and children. It is easily digested and absorbed by the stomach and intestines, and generally does not cause stomach damage. There are many ways to cook lean meat porridge. You need to master the time of adding meat to ensure that the lean meat porridge tastes better. Let's take a look at when to add meat when cooking lean meat porridge.

When to add meat when cooking lean meat porridge

Ingredients:

The ratio of rice to water is 1:4, 50 grams of lean meat (about 1 tael), 2 tablespoons (small tablespoons) of salt, 1.5 tablespoons of salt.

Operation process:

1. Choose rice: The best rice to use for cooking porridge is Northeastern rice, which is the round and short pearl rice. The porridge cooked with it is particularly soft.

2. The rice for porridge should be marinated in advance: After washing about half a bowl of rice, mix it with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons), and marinate it for at least half an hour. Don’t worry, although a lot of oil is used, the oil will evaporate during the cooking process, making the rice soft and mushy, so it is not greasy.

3. The meat for cooking porridge should be boiled in boiling water first to remove the fishy smell, or pickled into bacon: Use lean meat or pickled lean meat to cook porridge, and keep the meat in a whole piece without cutting it (I usually use a piece of pork about the size of a palm and 1 to 2 cm thick. If conditions permit, pork tendon will taste better). If you use lean meat to cook porridge, you should first boil the lean meat with boiling water and then wash it; if you like to use pickled bacon to cook porridge, you should pickle the bacon one day in advance. The method is as follows: take a piece of pork, rinse it, wipe it dry, sprinkle 2 to 3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator to marinate for 12 hours or more to make it tasty.

4. The water for cooking porridge must be fully boiled before adding the ingredients: Put a lot of water in a large soup pot, boil it, and then add the ingredients. First add the meat and ginger slices, and do not turn down the heat. When the meat is put into the boiling water, the outer part will become cooked and hardened by the heat, sealing the gravy inside. This way, the meat will not be unpalatable after being cooked into porridge.

5. Use high heat first, then low heat, and make sure the heat is sufficient: After the water boils and the ingredients are added, cook on high heat for 20 minutes, then turn to low heat and cook for 1.5 hours. If the heat is sufficient, the porridge will be soft, tasty and easy to digest.

6. To improve the texture of the porridge: After cooking on low heat for 1.5 hours, take out the lean meat from the porridge and tear it into shreds with chopsticks. Cook for the last half an hour and then turn off the heat. The meat is cooked in boiling water, so it retains its freshness. It tastes especially good when you shred it and put it back into the porridge.

The porridge cooked in this way does not need to be added with salt, it tastes good, and it is also good for reducing internal heat and easy to digest. If the porridge is a little sticky, please do not use a spoon to scrape the sticky skin on the bottom of the pot, otherwise the porridge will have a burnt taste. We usually put a light small spoon at the bottom of the pot to cook with the porridge. During the boiling process of water, the small spoon will also be moved, which can prevent the porridge from sticking to the bottom.