congee with pork and century
By WaltonLesch
Warm breakfast, classic porridge. It tastes soft and smooth.
Recipe Recommendations
- leftover rice appropriate amount
- lean meat appropriate amount
- preserved eggs appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for congee with pork and century
1
The raw material diagram is as shown in the figure.
2
Grind ginger into mud, more.
3
Water, rice, meat, add half a tablespoon of cooking oil and bring to a boil.
4
Add preserved eggs, salt, and pepper (I don't have white pepper at home, so the black pepper is a little darker).
5
Cook for a while and stir for a while until thick.
6
Add green beans and corn and bring to a boil. Just turn off the fire.congee with pork and century Make Tips
Step five was made last night. The preserved egg was still fine, but when I saw it the next day, it melted. My rice cooker is really not covered! Fortunately, I didn't put green beans and corn in it. If I did, I probably wouldn't be able to take photos in the morning. Next: This is just how I make pork porridge with preserved egg and eggs. It is only for mutual learning and reference. * Add some cooking oil to make the porridge more soft and smooth. * Put more shredded ginger to dispel the taste of preserved eggs and is also good for your body!* Green beans and corn add color and balance nutrients.