Hong Kong-style pork congee with preserved egg

Hong Kong-style pork congee with preserved egg

Hong Kong-style preserved egg and lean meat porridge originated in Guangdong. Preserved egg and lean meat porridge belongs to a type of traditional Guangdong congee. It sounds simple, but it is not easy to make it authentic in practice. <br />Congee in the northern part of the mainland is Cantonese porridge. The so-called congee is cold rice boiled with water, and the taste has no flavor at all from raw rice. <br />The bottom of Guangdong porridge is very important. It must be porridge with open fire. It must be porridge with raw rice. The rice grains begin to melt when they bloom, but they are not completely melted. They are definitely not rice paste or rice paste. Only in this way can the aroma of rice be completely boiled out. Even white porridge requires jade pillars. The delicious white porridge made by the earth fish is by no means as simple as rice and water. <br />This cannot be tricky. You cannot use a pressure cooker. A pressure cooker cannot cook the aroma of rice, nor can you break the rice to save fire. Such porridge will never be cooked slowly like an open fire. <br />I have read that many people have written about the so-called Cantonese porridge. I can only say that I must have never eaten authentic and delicious Cantonese porridge. In some tea houses in Hong Kong or Guangdong, I rarely eat authentic Cantonese porridge. In order to save costs and save time and effort, the methods are all based on speed and simplicity. How can I cook a bowl of porridge for a few hours? <br />So if you want to drink authentic and delicious porridge, you should cook it at home honestly. <br />Hong Kong's preserved egg and lean meat porridge requires fried ghost (fried dough stick). Add a little crispy fried ghost to a bowl of porridge for breakfast. It's really enjoyable.
Light shredded chicken porridge

Light shredded chicken porridge

This week's theme is Cantonese cuisine. <br />The first thing I thought of was those exquisite snacks, and then I thought of all kinds of delicious porridge that was nourishing. <br />I love eating porridge. I always cook all kinds of porridge to drink at home alone. Big T is not good. He always feels that first, he is not enough to eat, but the taste is too light. <br /><br />In fact, I originally wanted to make boat porridge, which took too much time. I started reviewing, but I couldn't do it. I had to give up. <br />Chicken porridge is easy to use and everyone can cook it. It tastes delicious.
Water chestnut and pumpkin porridge

Water chestnut and pumpkin porridge

Water chestnut--now is the time to be officially launched. <br />It is a dual-use product for fruits and vegetables. It tastes better than autumn pears eaten raw and is known as the "underground pear". <br />Water chestnuts clear heat and eliminate fire, appetizing and digestion. <br />For those with dry throat pain and indigestion, you can boil water and drink it, which is better than taking medicine. <br />Use it to make porridge to nourish the body and moisten the dryness. It is suitable for everyone to eat.
Shepherd's purse and soybean porridge

Shepherd's purse and soybean porridge

Spring health supplements should be used for food supplements that are lighter and milder, support righteousness and replenish vitality. If you are prone to qi deficiency, you can eat more foods that strengthen the spleen and nourish qi, such as rice porridge, sweet potatoes, yam, potatoes, eggs, beef, lean pork, fresh fish, peanuts, honey, milk, etc. For those who are prone to insufficient qi-yin, eat more foods that nourish qi and nourish yin, such as carrots, tofu, lotus root, tremella, mushrooms, etc. <br /><br />Confucius said: "Don't eat from time to time," which means that you won't eat unless it's in this season. In spring, all plants grow bright green buds, and there are many edible buds. Wild vegetables generally mature before the vegetables and can be eaten as an option. <br /><br />The protein content of shepherd's purse is among the best among melons, fruits and leafy vegetables; the vitamin A content exceeds that of carrot, the vitamin B content is 4 times that of banana, the vitamin C content is 2 times that of orange and more than 4 times higher than that of tomato; the calcium content exceeds that of milk, chocolate and soybeans&#8226;&#8226;&#8226;&#8226;&#8226;&#8226;