Casserole with Preserved Egg and Lean Meat Porridge
1.
Add appropriate amount of salt, 1 tablespoon of cooking wine and appropriate amount of pepper to the meat filling, mix well and marinate for about 20 minutes.
2.
Wash the rice and glutinous rice well, stir in an appropriate amount of sesame oil and soak for 30 minutes; do not worry that the oil will make the porridge greasy, the oil will evaporate during the cooking process, making the rice grains more slender.
3.
Peel and dice preserved eggs and ham, mince ginger, chop chives or parsley and set aside
4.
Cover the soaked rice with the lid and heat it slowly on low heat to prevent the casserole from cracking, and then boil it on high heat.
5.
After boiling, add the minced meat, stir quickly to break up the minced meat, add the minced ginger, continue to cook on a low heat, shake the bottom of the pan with a spoon from time to time during the process, so as not to paste the bottom; about 20 minutes, you can add preserved eggs Ham.
6.
After continuing to cook for a while, when the rice grains are completely soft and rotten, the cooking time still depends on the heat and the specific conditions of the pot, so you still need to pay attention to it from time to time. After that, you can add the right amount of salt and chicken essence, and put it in. Add coriander or chives to season and turn off the heat.
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