congee with pork and century
My husband has a dinner tonight. Since he got the baby, he hasn't made preserved egg porridge for him.
Recipe Recommendations
- rice appropriate amount
- preserved eggs appropriate amount
- pork appropriate amount
- Jiang appropriate amount
- salty and fresh
- pot
- an hour
- simple
Steps for congee with pork and century
1
Shred pork and put cold water into the pan. The water boils and removes the blood foam.
2
Cut ginger into foam (the weather has been cold recently, add ginger to ward off the cold).
3
2 preserved eggs (complete, not cut).
4
After removing the blood foam from the pan, add rice, ginger, and preserved eggs once.
5
When the porridge is cooked, break the preserved eggs. Add salt and flavoring before eating.congee with pork and century Make Tips
1 Put the minced meat into the pan with cold water, and the taste will be better. 2 The preserved eggs taste stronger when boiled throughout. When the porridge is cooked, the preserved eggs can be easily crushed with a fork. 3 Friends who like to make porridge and soup, but have no time to go to work can buy an electric purple sand pot like me. It is very convenient. What I have at home is Midea. It has three high-end insulation and energy-saving grades. Put the ingredients into the pan at night and use energy-saving gear to avoid worrying about it. A good pot of soup comes out in the morning. Blood foam from the ingredients was hanging on the wall of the pot. Just don't touch it when serving it. Usually make it high-end. After eating, you can eat it directly in the morning with insulation. Preserved egg thin porridge: rice 0.5 pork 1.00 preserved egg 3.00 (using bird king) ginger 0.2 is very cheap! Not worse than KFC ~~