Congee with Preserved Egg and Lean Meat
1.
Wash the fragrant rice and pearl rice slightly, add a drop of salad oil (I use corn oil), mix well, and let stand for 1 hour;
2.
Wash the preserved eggs and cut into cubes;
3.
Soak the pork tenderloin in clean water for more than 3 hours in advance, change the water several times in the middle, soak until there is no blood seepage;
4.
Add enough water to the pot, cool the small tenderloin in a pot under the water, and boil slowly over low heat;
5.
Clean up the scum;
6.
Add the rice, boil high heat to low heat, stir several times in the middle to prevent the bottom of the pot from sticking;
7.
Remove the tenderloin; cap and continue to cook the porridge;
8.
When the tenderloin cools to not hot, wear disposable gloves and tear the tenderloin into filaments;
9.
After the rice in the pot blooms, add the tenderloin shreds;
10.
Add preserved egg diced;
11.
After the high heat is boiled, turn to low heat again, cover, and simmer until the water and rice blend together, and the preserved eggs and egg whites are translucent as if they are about to melt;
12.
Add the green onion and ginger and stir evenly;
13.
Add appropriate amount of salt and chicken essence to taste, and finally a few drops of sesame oil, stir well and turn off the heat.
Tips:
one meter. Half of Thai fragrant rice and half of Northeast pearl rice are used in combination. It has the fragrance of fragrant rice and the glutinous pearl rice. Using glutinous rice is not beautiful. Before cooking the porridge, rinse the rice first, add a drop of salad oil, and let it stand for more than 1 hour to make the porridge more slicker and smoother;
Second, the ratio of water to rice. 1:10 is best, referring to volume, not weight. This ratio is the easiest to cook into a dense, dense, foamy state. You read that right, the word "Xianglu Yimo" comes from porridge.
Third, the processing of meat. If you want the meat in the porridge to be rich and delicious, do not use cooked meat, bacon or blanch the meat in advance. To cook the whole piece of meat and rice together, use methods such as soaking and skimming to remove the fish and blood; then tear the cooked meat into filaments and return it to the pot to make the rice and meat more compatible. Even shredded pork can melt in your mouth! By concocting in this way, we know how unreliable porridge made from diced meat and sliced meat is!
Fourth, cooking porridge at home is the most important thing. The material and method are important. It is more important to control the heat patiently. Start with a high fire, then a medium-to-small fire. The porridge needs to be stirred continuously, especially when the porridge is about to be finished, otherwise it will be confused The bottom of the pot is gone. So stay by the pot while cooking the porridge and don't watch TV.
With a few dishes of side dishes, it is a dinner that suits the appetite of the whole family.
