Electric Pressure Cooker Version of Preserved Egg and Lean Meat Porridge

Name: Electric Pressure Cooker Version of Preserved Egg and Lean Meat Porridge
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Rice; 1 piece preserved egg; 100g Lean meat; 1 Small sausage; 5g salt; 3g White pepper; 3g Chicken Essence; 5g Cooking Wine

by Winter loach

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The taste of cooked preserved eggs is fragrant. With the addition of lean meat and high protein and the amino acids of shiitake mushrooms, this porridge is still very nutritious."

Ingredients

Electric Pressure Cooker Version of Preserved Egg and Lean Meat Porridge

1. Hold the preserved egg in one hand and use the sewing thread to cut the preserved egg into pieces. Diced lean meat and salami

Electric Pressure Cooker Version of Preserved Egg and Lean Meat Porridge recipe

2. Diced Shiitake Mushrooms

3. Put cold water in the pot, add the diced meat (definitely under cold water), boil the cooking wine, turn to medium heat when the water is boiled, remove the froth, and remove the diced meat

4. Wash the rice and add water. Don’t have too much water, the porridge made like that is too thin

5. Put in preserved eggs, blanched lean meat,

6. Add shiitake mushrooms, add salt, chicken essence, and white pepper. Cover and press the porridge button. After cooking, the air will be exhausted naturally and the pressure valve will drop.