How to make preserved egg and lean meat porridge

The method of making century egg and lean meat porridge is relatively simple. Many families prefer to make it themselves, which is more hygienic and healthier to eat. It has a good effect in promoting appetite and is also very good in promoting digestion. The nutritional value is also good. Eating it appropriately on a regular basis will not cause adverse effects on the body. Because the ingredients are relatively simple and the method is relatively simple, it is liked by many people.

How to make preserved egg and lean meat porridge

Method 1: 1. Put the rice in a large bowl, add water and rub it, then wash it and soak it in water for 30 minutes. 2. Wash the soaked rice again, drain the water and pour it into the pot, add appropriate amount of water, about twice the amount of water when cooking rice. Cover the pot, press the switch to start cooking 3. After the lean meat is soaked in blood water, rinse it, cut it into shredded meat, add appropriate amount of salt, 1/4 spoon of chicken essence, cooking wine, and starch, mix well and marinate for 10 minutes 4. Peel the preserved egg and cut it into small dices 5. After the porridge is boiled, move the lid away a little to leave a gap to avoid splashing the pot. Cook for about 10 minutes and then remove the lid and stir with a spoon from time to time 6. Use another cooking pot, pour a small amount of water, boil it, put the shredded meat in, use chopsticks to spread it, and cook until the color becomes lighter 7. After taking it out, rinse it with warm water to remove the floating foam and drain the water 8. When the porridge is fully cooked and the porridge water is relatively thick, add shredded meat, preserved egg, appropriate amount of salt, 1/4 spoon of chicken essence, and cook for about 1 minute. Stir constantly with a spoon, add sesame oil, stir well and serve

Step 2: Peel and shred the ginger, chop the green onions, and chop the meat; 1. Wash the rice, put it in water, pour in sesame oil, stir well and soak for 30 minutes; 2. Add water to a pot, bring to a boil, then put in the preserved eggs and cook for 5 minutes; 3. Put the chopped lean meat into a bowl, add 1/4 teaspoon of salt, mix well and marinate for 20 minutes; 4. Cut the steamed preserved eggs into small dices; 5. Pour clean water into the pot, bring to a boil over high heat, pour the meat into the pot and cook for 3 minutes. When there is foam on the water surface, use a spoon to skim it off; 6. Then pour in half of the preserved eggs; 7. Pour in the shredded ginger and cook for about 2 minutes; 8. Take out the soaked rice and pour it into the rice cooker;

Method 3 1. Wash the rice, add water, pour in sesame oil, stir well and set aside to soak for 30 minutes. Peel and thinly slice the ginger and chop the scallions. Cut the preserved egg into small pieces. 2. Cut the meat into slices, then into strips, and finally into small pieces. Place in a bowl, add 1/4 teaspoon (1 gram) of salt, stir well and marinate for 20 minutes. 3. Pour clean water into the pot, bring to a boil over high heat, then pour in the meat and cook for a while. When there is foam on the water surface, skim it off thoroughly with a spoon, then pour in half of the preserved egg pieces, then pour in the shredded ginger and cook for about 2 minutes. 4. Pour in the soaked rice and cook on low heat for 40 minutes. Stir with a spoon in the same direction every 5 minutes to prevent the preserved egg from sticking to the bottom of the pot. 5. Finally, pour in the remaining half of the preserved egg and continue cooking for 10 minutes. Add the remaining salt and chopped green onions before drinking.

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