This porridge is most suitable for elderly people who cannot chew, babies, or toothless, haha!
There are actually many aspects worth studying in a good pot of porridge.
For porridge sold outside, the porridge base is usually boiled first, and then when the customer orders, the porridge base is used, and the meat is added to boil for a while before being served.
I think there are two keys to good porridge base
1. Use old rice for rice, marinate the rice before cooking. Aged rice has more rice fragrance, just like using old hens to make soup. Marinating rice before cooking can make porridge more fragrant and smooth.
2. Do not open the pot during the cooking process, so that the aroma of the rice will not dissipate.
Jiangxi rice is generally used for cooking, but I didn't buy it. I just saved some old Northeast rice, which can also be used.
congee with pork and century
By ToniSchuppe
Recipe Recommendations
- meters 250g
- water 3.5L
- preserved eggs of 3
- minced meat appropriate amount
- oil appropriate amount
- salt appropriate amount
Steps for congee with pork and century
1
Step 1: Wash the rice thoroughly, strain the water, add a little oil and salt, and mix well with a chopped egg yolk, and marinate for half an hour. Step 2: Pour water into the casserole and bring to a boil. Step 3: Pour the marinated rice into boiling water, cover the lid, adjust to medium to medium heat and simmer for 1 and a half hours, open the lid and stir to obtain the porridge base. Step 4: Add your favorite meat, boil it for 3-5 minutes, add seasoning.
2
I added the remaining preserved egg and minced meat and cooked it for a few minutes. It was very simple but very delicious.
3
In addition, paired with a plate of red amaranth, it is soft and perfect!