congee with pork and century
By GustWelch
Preserved egg and lean meat porridge is a very common porridge in Guangdong, China. It uses preserved egg cut into small pieces and salty lean meat as ingredients. Preserved egg and lean meat porridge is very popular in Hong Kong and is a must-serve porridge and noodle specialty shops and Chinese restaurants. However, the cooking methods in different restaurants are slightly different: some use shredded pork, while others use shredded pork. Using different lean meats will bring different tastes to the porridge, but the tastes are not far from the same. In the mainland, some people add sesame oil and chopped green onion before eating, but in Hong Kong, they only add chopped green onion or thin crispy. In addition, there are also preserved egg meat porridge that evolved from preserved egg and lean meat porridge, which uses fresh meat slices rather than pickled salty lean meat as ingredients. In the industry, it is simply called "thin preserved egg", also known as "delicious porridge".
Recipe Recommendations
- lean meat 4 two
- preserved eggs one
- green onion appropriate amount
- blending oil appropriate amount
- salt appropriate amount
Steps for congee with pork and century
1
Take two people's rice, wash it, add appropriate amount of water and blending oil, and soak it overnight. (This makes it easier to boil.)
2
Prepare the ingredients, wash the lean meat and chop it, add a small teaspoon of salt during the chopping process, and chop it evenly. One preserved egg, remove the mud, peel, and cut into small pieces.
3
Put eight cents of water in the pan and heat it to a boil.
4
After boiling, remove the cover, remove the floating foam, and cook slowly over low heat.
5
After cooking for about half an hour, the rice grains begin to bloom. Add the lean meat and continue to cook slowly. The porridge begins to thicken, so keep stirring during the heating process to prevent the porridge from sticking to the bottom of the pot.
6
After the minced lean meat is cooked for a few minutes, add the chopped preserved egg pieces. Keep stirring.
7
Cook until the skin and egg yolks are cooked, continue to cook slowly for a while to make the porridge more viscous, add appropriate amount of salt to taste, and sprinkle with chopped green onion.
8
Stir well, scoop the porridge into a bowl, and the delicious preserved egg and lean meat porridge is ready!congee with pork and century Make Tips
1. Although a lot of oil is used when soaking rice, the oil will volatilize during the porridge cooking process, making the rice soft and rotten, so it is not greasy. 2. You can cook porridge with leftover rice, but it is best to cook it with fresh rice, which will taste more fragrant. 3. If you like a stronger flavor of preserved egg, you can put one more chopped preserved egg when putting lean meat. After cooking slowly, you can make the preserved egg boiled and completely integrated into the porridge, making the preserved egg more delicious. 4. In order to prevent the porridge from sticking to the bottom of the pot, you can put a small spoon on the bottom of the pot before cooking the porridge, because the small spoon will rotate during heating and can play a stirring role.