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.
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.
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.
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.
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?
So if you want to drink authentic and delicious porridge, you should cook it at home honestly.
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.
Hong Kong-style pork congee with preserved egg
By TitoBerge
Recipe Recommendations
- pig lean meat appropriate amount
- fragrant rice appropriate amount
- preserved eggs appropriate amount
- ginger appropriate amount
- onion appropriate amount
- pepper appropriate amount
- coriander appropriate amount
- salt appropriate amount
Steps for Hong Kong-style pork congee with preserved egg
1
Soak rice in water for four hours.
2
It is very important to put the rice in a pot and cook it with cold water. To make porridge, you must use cold water to make rice to make porridge to have a strong rice aroma.
3
When making porridge, stir constantly at the beginning, and other ingredients can be prepared after boiling.
4
Put the preserved egg and meat into the pan and steam (the meat must be marinated with salt beforehand).
5
Put the oil in the pan and fry it first, fry it until it is crispy, pick it up and set aside (whether it is fresh or overnight, it must be stir-fried over low heat).
6
Put the chopped green onions into a frying pan and fry slowly to create the fragrance, turning the heat to the lowest.
7
Deep-fry until the shredded onions become golden and crispy, and the aroma of the onions is completely integrated into the oil (never paste it, otherwise the oil will not be available).
8
Filter the onions out of the oil. Here, as long as the oil is not the onions. The onions can be used for other foods.
9
Set aside filtered oil for later use.
10
Pick up and peel the steamed preserved eggs.
11
Use a knife to separate the preserved eggs first.
12
Separate the egg white and egg yolk of the preserved egg.
13
Cut the egg yolk and egg white into large pieces, especially the egg yolk. Don't crush the egg yolk, just cut it, otherwise the porridge will change color.
14
Remove the steamed lean meat and cut it into strips.
15
Pour the preserved eggs and lean meat into the bottom of the cooked porridge.
16
Cook the porridge over low heat, stir constantly, and add shredded ginger to the boil for the first time.
17
Make porridge on low heat to give off the aroma, but be sure to stir constantly to prevent the porridge from sticking to the bottom of the pot. Add a little ice water (about two teaspoons, just to cool down).
18
Cook until the porridge has been boiled for the third time, add mushroom powder and salt.
19
When eating, spoon the porridge into a bowl, add the fried fried ghost, coriander, and add a few drops of green onion oil to finish.Hong Kong-style pork congee with preserved egg Make Tips
1 authentic guangdong porridge must be boiled in cold water. 2 must be raw rice porridge. 3 must cook preserved eggs until cooked, egg yolk can only be cut open, can not be pressed rotten melt, can avoid porridge discoloration. Lean meat should be cooked to 10 minutes cooked, meat can be loosened and shredded is 10 minutes cooked. 5 After rolling the porridge bottom three times, the aroma of preserved egg can be blended with the aroma of porridge. 6 Preserved eggs must be lead-free preserved eggs so that they will not be harmful to health.