Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a cup Lightly raise rice; 1 piece preserved egg; 80g Lean meat; 2 pieces Chives; a little ginger; Some salt; Some oil; Some Cooking Wine

by mature11

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Entering the winter solstice, the weather has begun to enter, and it is even colder. There are generally very few temperatures above zero in the north. The winter solstice is the shortest day of the day, and then it starts to get longer every day. Finally the day has grown. Some time ago, the light was obviously insufficient after 4 o'clock every day, it was dark and very awkward. After the winter solstice, it is also when the yang energy starts to rise, so the diet should pay more attention to nourishment. So on the one hand, we must consider the nutritional mix, on the other hand, we must also eat more things to warm the body and nourish the stomach.
Congee is often drunk by everyone in the family. Reserve a porridge for breakfast, and you can drink it when you wake up in the morning. Of course, you can drink it at dinner, and you will feel comfortable after drinking it. The porridge of the northerners is generally clear porridge, with small pickles fermented bean curd and the like. Southerners prefer vegetables, lean meat, and shrimp porridge. But many people don't really know how to cook porridge. The porridge is not thick, not tender enough, and tastes not delicious. Cantonese people are the best at cooking porridge. After consulting with Cantonese people, I realized that the porridge that people burst out is so smooth and oily. It turns out that we made a mistake in the first step.
If you want to cook delicious porridge, you must master the following points.

Ingredients

1/2 a cup Lightly Raise Rice
1 piece Preserved Egg
80g Lean Meat
2 pieces Chives
a little Ginger
Some Salt
Some Oil
Some Cooking Wine

Congee with Preserved Egg and Lean Meat

1. Prepare the required ingredients first

Congee with Preserved Egg and Lean Meat recipe

2. After the rice is washed, excess water is controlled. Note that the high-quality rice is very clean. It only needs to be washed once and not repeatedly. Otherwise, it is easy to lose the vitamin B group on the surface and lose its nutritional value. The rice I use is very fresh and can be filled with nitrogen within 8 hours after shelling. It is almost non-washing.

3. Shred the lean meat, add appropriate amount of salt, oil, and cooking wine, mix well and marinate for 10 minutes

4. Dice preserved egg, chop chives, and shred ginger

5. Put 3 bowls of water in the pot and bring to a boil, pour in the rice, and start cooking the porridge. This is one of the keys to good porridge. You must boil the rice under water, so that the cooked rice grains are easy to rot, and are more viscous, making the rice oil better.

6. Add a few drops of cooking oil, which is the second key to making the porridge more tender and oily. The timer is set for about 30 minutes. Stir in the middle of the cooking process to avoid muddy bottom

7. Cook the porridge until the rice grains are completely rotten, and when the consistency is almost the desired consistency, cook the lean pork until the pork is whitish

8. Add ginger and preserved egg cubes and cook for about 10 minutes

9. Add salt to taste when the consistency is right

10. Sprinkle chopped green onion after serving

11. The porridge cooked in this way is particularly fragrant

Tips:
The rice I use is from the Jiuyang Qingyang series. The rice is long-grained and very fresh. The canned rice is filled with nitrogen within 8 hours after the rice is shelled, which retains the original aroma of the rice. Moreover, it is packaged in a can, which is very convenient to use, and it is not prone to insects. As soon as the lid was opened, the fragrance of the rice itself came out.