Preserved egg and lean meat porridge

Overview

Yesterday, the second child said that he wanted to eat preserved egg and lean meat porridge. It was rare that he proposed food other than tomato and egg fried rice. You must know that she only eats crispy food to fill her stomach. There is no delicious food at all. Today, I will make a porridge for her to eat. Let her know what good food is and what enjoyment is. Quickly let go of the thought that it doesn't matter if she eats anything just to fill her stomach. Let her know the power of food. Come on, sister.

Tags

• staple food
• porridge
• home cooking
• celery leaves
• lean meat
• lettuce
• peanut oil
• preserved egg
• rice
• starch
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the rice, pour 1500ml of water and soak for 1 hour.

2. 2 Wash the pork, cut into thin slices, add soy sauce, a little salt and peanut oil, 10 grams of starch, and marinate for 15 minutes.

3. 3 Peel the preserved eggs and cut into pieces. (I used one preserved egg, my sister wanted to add one more, and ended up with 2 preserved eggs)

4. 4 In the rice cooker, press Cooking mode. After the water boils, continue cooking for 40 minutes. Stir constantly in the middle to avoid sticking to the pot.

5. 5 Add preserved eggs and cook for 10 more minutes. Finally add pork and cook for 3 minutes. Finally add lettuce, celery leaves, salt and soy sauce and cook for 1 minute.

6. 6 Turn off the heat and wait 5 minutes before eating.

7. 7 Forgot the lettuce.

8. 8 Celery leaves.