Ginger Preserved Egg Porridge with Bean Fruit

Name: Ginger Preserved Egg Porridge with Bean Fruit
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: A cup Rice; 1 preserved egg; 50g pork; Some oil; Some salt; Some Soy sauce; Some Cooking Wine

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

The preserved egg and lean meat porridge has a sticky texture and a smooth taste. Because it is particularly easy to digest, it is loved by everyone. The taste of preserved egg is refreshing, and it has the effects of easing heat and sobering up alcohol and removing lung fire. It is appropriate when the mouth is dry or upset. Consumption can relieve thirst and dry throat. Preserved eggs are marinated with duck eggs. They are rich in minerals, but have reduced fat and total calories. Eating preserved eggs can stimulate the digestive organs, increase appetite and promote nutrient absorption.

During this time in the morning, I insisted on making preserved egg and lean meat porridge for my son. This porridge not only tastes very refreshing, but also has the effect of nourishing blood and nourishing lungs. By removing the heat, the child can calm down. Stew a big pot every day. If you are hungry after breakfast, you can eat it at night when you are hungry. To remove the lung heat and relieve the upset, the child is refreshed and energetic. The night battle is more effective!

Because my child is afraid of cold in winter, his hands and feet are cold, and the preserved eggs are too cold, so when making the porridge, some ginger is added to neutralize the coldness of the preserved eggs.

Mothers who have candidates at home, let's do it for their children.

Ingredients

A cup Rice
1 Preserved Egg
50g Pork
Some Oil
Some Salt
Some Soy Sauce
Some Cooking Wine

Ginger Preserved Egg Porridge with Bean Fruit

1. The ingredients are ready, and it is better to use pure lean pork.

Ginger Preserved Egg Porridge with Bean Fruit recipe

2. First cut the pork into minced meat, add light soy sauce and cooking wine, and marinate for ten minutes.

3. After the preserved egg is cooked or steamed, cut into small cubes. The preserved egg is cooked first and then cut. The egg yolk will not stick to the knife after it has solidified.

4. Wash the rice and put it in a rice cooker. Use the porridge button to cook until it blooms (about half an hour). Pour the preserved egg diced into the pot.

5. Add minced pork, cook until the minced meat changes color, season with salt, sprinkle with chopped green onion, and serve.

Tips:
1. The preserved egg is steamed or boiled first, and then cut will not stick to the blade, and the cut out will be more complete.
2. First use cooking wine to remove the fishy minced meat, then add some light soy sauce to marinate it for a good taste, so that the cooked preserved egg porridge will not have a fishy smell, and the taste will be relatively strong, which makes it more fragrant.