Matsutake and Preserved Egg and Lean Meat Porridge | Beef Wa Matsutake Recipe

Name: Matsutake and Preserved Egg and Lean Meat Porridge | Beef Wa Matsutake Recipe
Total time: 1 h 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 3 slices (Beef Wa) Freeze-dried Matsutake Mushroom; 1 tael Rice; Some Lean meat; 1 piece preserved egg; Some Dried scallops; Some ginger; Some sesame oil; Some starch; Some salt; Some Soy sauce

by Beef wa matsutake

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

1

Beef wa matsutake recipe, sharing various ways to eat matsutake.

Matsutake and Preserved Egg and Lean Meat Porridge | Beef Wa Matsutake Recipe

1. Wash the rice briefly and set aside.

Matsutake and Preserved Egg and Lean Meat Porridge | Beef Wa Matsutake Recipe recipe

2. Soak the scallops in water, shred the ginger, peel the preserved egg and cut into pieces.

3. Shred the lean meat and marinate in soy sauce, ginger and starch for 5 minutes.

4. Put the rice in a boiling pot, add water, add (beef wa) freeze-dried matsutake mushrooms, scallops and ginger, add appropriate amount of sesame oil, and simmer for about 1 hour.

5. Blanch the marinated lean meat, put it in a porridge pot and simmer for a while.

6. When the fire is about to cease, add the preserved eggs to the porridge pot and cook for a while, add some salt to taste and enjoy.

Tips:
1. The main purpose of marinating lean meat and blanching is to remove the fishy smell. If you don't mind, you can also boil the meat directly.

2. It is advisable to cook the porridge and cook slowly.