Detailed recipe for preserved egg and lean meat porridge
Overview
Preserved egg and lean meat porridge is a special delicacy of the Han nationality in Guangdong. It is a common porridge in Cantonese cuisine, one of the eight major cuisines in China. Cantonese people are good at making soup, and it is easy to make various delicious porridge foods. Preserved egg and lean meat porridge uses preserved eggs cut into small pieces and salty lean meat as ingredients. Preserved egg and lean meat porridge is very popular in Hong Kong. All porridge and noodle shops and Chinese restaurants must provide this porridge. However, different restaurants cook it in slightly different ways: some use minced pork, while others use shredded pork. Using different lean meats will bring different textures to the porridge, but the taste will not be far different. In the Mainland, some people add sesame oil and chopped green onion before eating, but in Hong Kong they only add chopped green onion or crackers. In addition, there is also preserved egg and meat sliced porridge that evolved from preserved egg and lean meat porridge, using fresh sliced meat as ingredients instead of salty and salty lean meat. In the industry, it is simply called preserved egg thin porridge, also known as flavored porridge. Preserved eggs contain more minerals than duck eggs, but have slightly lower fat and total calories. They can stimulate the digestive organs, increase appetite, promote the digestion and absorption of nutrients, neutralize gastric acid, cool and lower blood pressure. It has the effects of moistening the lungs, nourishing yin and stopping bleeding, cooling the intestines, stopping diarrhea and lowering blood pressure. In addition, preserved eggs also protect blood vessels. It also has the function of improving IQ and protecting the brain.
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Ingredients
Steps
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The rice used for cooking porridge is Thai fragrant rice, and the porridge cooked is particularly soft. The rice used for porridge should be marinated in advance: after washing about half a bowl of rice, mix well with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinate for at least half an hour. Although a lot of oil is used, the oil will evaporate during the cooking process and make the rice mushy, so it is not greasy.
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Peel the preserved eggs and cut into small pieces. Put a lot of water in the pot and boil it before adding the ingredients. Add the shredded pork and ginger slices first, but don't turn down the heat. When the shredded pork is in the boiling water, the outside part will be cooked and hardened by the heat, sealing the gravy inside, so that the meat will not taste unpalatable after being cooked into porridge.
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Then when the water boils again, add the marinated rice and a chopped preserved egg. After boiling, cover and cook over medium heat for about five minutes, then reduce to minimum heat and simmer slowly for about forty minutes. When the first preserved egg is chopped and cooked with rice and porridge, the preserved egg will melt and blend into the flavor of the porridge.
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Add the other half of the preserved egg cubes and continue cooking for about 20 minutes. In twenty minutes, the second preserved egg can be cooked until it loses the smell of lime and becomes soft and smooth. You can also eat the preserved eggs when eating porridge. Since the meat is cooked in boiling water, it still retains a certain umami flavor, which is especially delicious.
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The porridge cooked in this way does not need to be salted, it is delicious, it also reduces heat and is easy to digest. If the porridge is a little sticky to the bottom, please do not use a spoon to pull the sticky skin on the bottom of the pot, otherwise the porridge will taste mushy. We usually put a light small spoon on the bottom of the pot to cook with the porridge. When the water is boiling, the small spoon is also driven, which can prevent the porridge from sticking to the bottom. Finally, put it in a bowl and sprinkle some meat floss on it, it is nutritious and delicious! You might as well try making it~~~
