Cooking preserved egg and lean meat porridge in electric pressure cooker

The advantage of using an electric pressure cooker to make century egg and lean meat porridge is that it takes a relatively short time. It only needs to be pressed for a very short time to make delicious century egg and lean meat porridge. Century egg and lean meat porridge is a health porridge that many people like to eat. It has a good effect on promoting digestion, is rich in various vitamins and minerals, and has the characteristics of promoting human body's nutrient absorption. At the same time, it has a richer taste and a mellower flavor.

Cooking preserved egg and lean meat porridge in electric pressure cooker

Method 1 : 1. Peel the 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 cut the ginger into shreds, wash and cut the green onions into chopped green onions, and chop the coriander. 4. Wash and drain the lean pork, marinate with 3 teaspoons of fine salt for 3 hours until it is well-flavored, then steam in a steamer for 20 minutes and take out and slice. 5. Cut the dough sticks into small pieces, put them into the hot oil pan, fry them over low heat for about 30 seconds until crispy, then remove from the oil. 6. Put the rice into the porridge pot, add water and bring to a boil, then turn to medium heat and cook for about 30 minutes. 7. Add the preserved eggs, lean meat slices, shredded ginger and other seasonings and bring to a boil, then continue cooking for a few minutes and turn off the heat. Add fried dough sticks, coriander, chopped green onion and pepper before serving.

Method 2 : Cut 2 preserved eggs into dices; cut the lean meat into thin slices, first add a small amount of flour and salt, mix well until it becomes gelatinous, then add a little water, mix well, then add a little cornstarch, mix well and then add a little water, repeat this three times to allow the meat slices to completely absorb the water, add cooking oil, shredded ginger, etc., mix well, marinate for 4 hours, set aside; bring the porridge base to a boil, first add shredded ginger and preserved egg dices, after boiling, add the meat slices, remove from the heat when the meat slices float, sprinkle with coriander and chopped green onion, and add a few drops of sesame oil. Note: 1. Be sure to marinate the lean meat with salt for a while first. 2. Minced meat can be used instead of a whole piece of pork to save trouble, or shredded pork can be used instead. 3. Use lead-free preserved eggs, which are safer and healthier. 4. Cooking porridge in a casserole is the best choice. (Stainless steel is second best. Iron pots are not recommended, and aluminum pots are even less recommended.) 5. Put the minced meat in cold water and make sure to loosen it, otherwise it will easily clump together. 6. Put the rice in after the water boils to prevent it from sticking to the pot. 7. Bring to a boil over high heat and then simmer over low heat. 8. Add the preserved egg at the last moment to make the porridge more refreshing. (Add preserved eggs in batches, the color is a little gray)

Recipe tips: 1. Marinate the lean meat with seasoning in advance to give it a salty and fresh taste, and then cook it with porridge to make it taste better. 2. When cooking, you can adjust the cooking time according to whether you are using an electric rice cooker or a cooking pot at home. When the porridge becomes thicker, stir it from time to time with a spoon to prevent the porridge from sticking to the bottom of the pot. 3. Cook the shredded pork for a short time and take it out when it turns completely white. If you cook it for too long, the meat will become tough.

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