Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs preserved egg; 1 bowl Rice; 150g Lean meat; 4 bowls water; 3g salt; 1 tbsp Soy sauce; 3 tablespoons Cooking Wine; 1 teaspoon White pepper; 3g Meat tenderizer; 1 tbsp sesame oil

by marieanne

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Congee with preserved egg and lean meat is suitable for all seasons. It is light and rich in vitamins. It is nutritious and delicious. It is easily digested and absorbed by the body. Because the porridge is cooked for a long time, the cooking process is relatively low temperature, which is beneficial Reduce the decomposition and destruction of protein and fat, reduce the loss of some vitamins, and enable some minerals to escape and dissolve in the soup, so it has more nutritional value. Drinking porridge nourishes the intestines and stomach, increases appetite, and replenishes the water needed by the body, but it does not increase the burden on the digestive system and does not cause obesity. Drinking porridge at night can also help sleep, which is similar to drinking milk. Congee can also assist in the treatment of various diseases, health care, and prolong life. It is a good product for health care."

Congee with Preserved Egg and Lean Meat

1. Add a little water to the leftover rice and use a spoon to slightly press and stir to make it into well-defined rice grains

Congee with Preserved Egg and Lean Meat recipe

2. Boil preserved eggs in boiled water for a few minutes, then put them in cold water to cool down and wash off the shells

3. Cut preserved eggs into small pieces

4. Pour clean water into the pot, add the rice to a boil after high heat, boil again and then turn to medium and low heat to simmer

5. While cooking the porridge, cut the lean meat into shreds or slices. Use cooking wine, white pepper, sesame oil, light soy sauce, 1 gram of salt, and a little meat powder to marinate and taste.

6. After the porridge is boiled and thick (no large grains of rice), pour in preserved eggs and stir evenly

7. Cook for about 5 minutes, add a little salt to taste

8. Then put in the meat slices and use chopsticks to spread them so that the meat slices don’t stick together.

9. When the congee and noodles are boiled and the meat becomes lighter, scoop it into a bowl and eat

Tips:
1. Cook porridge with leftover rice, the ratio is about 1 bowl of rice and 4 bowls of water;

2. Boil preserved egg porridge, preferably in a casserole. Preserved eggs are alkaline and should not be cooked in an iron pan;

3. Before peeling the preserved egg, it is best to let it boil in water for a few minutes, and then put it in cold water to cool, so that the texture of preserved egg will be harder, and the egg core will not be so wet and sticky when cut;

4. The lead in preserved eggs is especially harmful to the elderly, and long-term use is more likely to cause Alzheimer’s. It is recommended to buy preserved eggs and go to large supermarkets to choose lead-free preserved eggs.

5. Add a little coriander or chopped green onion before eating to make it more fragrant