Hong Kong-style Preserved Egg and Lean Meat Porridge

Name: Hong Kong-style Preserved Egg and Lean Meat Porridge
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lean Pork; Some Fragrant rice; Some preserved egg; Some ginger; Some Fried ghost; Some shallot; Some Shiitake Mushroom Powder; Some pepper; Some Coriander; Some salt

by Pretty girl kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Hong Kong-style preserved egg and lean meat porridge originated from Guangdong. The preserved egg and lean meat porridge is a kind of traditional Guangdong porridge. It sounds simple, but it is not easy to cook authentically.
The porridge in the north of the mainland is not the Guangdong porridge. The so-called porridge is cold rice and boiled in water. The taste does not have the aroma of raw rice.
The bottom of Guangdong porridge is very important. It must be open fire porridge. It must be uncooked rice porridge. The rice grains bloom and begin to melt, but they are not completely melted. It is by no means rice paste or rice milk, so that the aroma of the rice can be completely cooked. Even if it is white porridge, scallops must be dropped. The delicious white porridge made from earth fish is by no means as simple as adding water to rice.
This is not a trick. You can’t use a pressure cooker. The pressure cooker cannot boil the fragrance of rice. You can’t smash the rice to save fire. That kind of porridge will definitely not smell like an open flame. of.
I see the so-called Cantonese porridge written by many people. I can only say that the author must have never eaten authentic Cantonese porridge. It is rare to eat authentic Cantonese porridge in some teahouses in Hong Kong or Guangdong now. In order to save costs and save time Save effort. The method is fast and simple. How can it be possible to cook a bowl of porridge for you for a few hours.
So if you want to drink authentic and delicious porridge, you should cook it at home honestly.
Hong Kong's preserved egg and lean meat porridge should be fried with fried ghosts (youtiao), and a bowl of porridge with a little crispy fried ghosts for breakfast is really enjoyable. "

Hong Kong-style Preserved Egg and Lean Meat Porridge

1. Soak the rice in water for four hours.

Hong Kong-style Preserved Egg and Lean Meat Porridge recipe

2. It is very important to put the rice in a pot and boil it in cold water. To make porridge, the rice must be cooked in cold water to make the rice fragrant.

3. When cooking the porridge, you have to stir constantly at the beginning, and you can prepare other ingredients after the water boils.

4. Put the preserved eggs and meat in a pot and steam them (the meat must be salted in advance).

5. Put the oil in the pan and first counter-fry the deep-fried ghost and pick it up for later use (whether it is fresh or overnight, it must be fried over low heat).

6. Put the chopped green onions in a frying pan over a medium-low heat and slowly fry them to create a fragrant flavor. Turn the heat to the minimum.

7. Fry until the chopped green onions become golden and crispy, and the fragrant green onions are all incorporated into the oil (do not paste, otherwise the oil will not be required).

8. Filter the shallots out of the oil. As long as the oil doesn't contain shallots, the shallots can be used for other foods.

9. Put the filtered oil aside for later use.

10. Scoop up the steamed preserved eggs and peel them.

11. First use a knife to separate the preserved eggs.

12. Separate the white and yolk of preserved eggs.

13. Cut the egg yolk and egg white into large pieces, especially the egg yolk. Do not crush the egg yolk, but cut it, otherwise the porridge will change color.

14. Remove the steamed lean meat and cut into strips.

15. Pour preserved eggs and lean meat into the bottom of the cooked porridge.

16. Cook the porridge over low heat, stirring constantly, and add ginger to the boil for the first time.

17. The porridge can be fragrant only when it is cooked on a low fire, but it must be stirred constantly to prevent the porridge from sticking to the bottom of the pot. Add a little ice water (about two teaspoons, just to cool down).

18. Cook until the porridge is boiled for the third time, add shiitake mushroom powder and salt.

19. When eating, scoop the porridge into a bowl, add the fried fried ghost, cilantro, and a few drops of scallion oil and you're done.

Tips:
1 Authentic Cantonese porridge must be cooked in cold water.

2 Be sure to cook porridge with raw rice.

3 Be sure to boil the preserved eggs until they are cooked thoroughly. The yolks can only be cut open, not smashed and melted to avoid discoloration of the porridge.

4 Lean meat should be steamed until it is 10 minutes cooked, and the meat can be loosened and shredded to be 10 minutes cooked.

5 After the porridge bottom is rolled three times, the aroma of preserved egg can merge with the aroma of porridge.

6 Preserved eggs should choose lead-free preserved eggs so that they will not be harmful to health.