Preserved egg and lean meat porridge
Overview
During the Dragon Boat Festival for two consecutive years, my neighbor always brought the festive rice dumplings early. This porridge was made on the Dragon Boat Festival. A bowl of hot porridge with rice dumplings is so warm. Thank you sister!
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Ingredients
Steps
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Ingredients: 2 preserved eggs (condensed eggs), 100g rice, 100g lean pork, 1 corn, 1 carrot, half a pot of water, 1 teaspoon corn oil, a little salt and chopped green onion. Marinade: cornstarch, light soy sauce, oyster sauce, a little corn oil.
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Add half a pot of water to the soup pot. Sister Xin used a 30-inch diameter soup pot. After boiling the water, add the washed rice, diced corn and carrots. Use the corn oil to cook the porridge base first.
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Simmer until the rice blooms and the porridge water begins to turn white. Add the preserved eggs, either whole or in small pieces.
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Use a spoon to stir from the bottom to the edge of the pot until the porridge is thick. Add the lean meat marinated in marinade and stir until the meat is cooked.
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After the meat is cooked, add the chopped green onion and stir evenly.
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Finally, add the salt. Because the marinated meat is salty, it is best to test the taste before adding an appropriate amount of salt, stir evenly and then eat.
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Zongzi given by my neighbor’s sister
