Porridge
By VicentaLakin
The Guangdong people love porridge for breakfast, as well as cuisine and eggs, so let's do it together, and say that the rice and salt are made in the family, and there are no pickles because of the lime。
Recipe Recommendations
- rice
- glutinous rice
- dried cabbage 1 big
- salty lean meat 约100 grams
- preserved eggs 2 pieces
- sea salt appropriate amount
- salt appropriate amount
Steps for Porridge
1
Put a big bowl of steamer racks, put thin meat on the shelf, with sea salt on the surface, roll over, and a layer of sea salt, and put it in the fridge without covering。
2
The meat is turned over in a few hours, about three days' time, and it's dry, because the fridge is humid, and it's covered in the freezer at a time。
3
Dry cutters, immersed overnight。
4
Wash the thin meat and cut it into large pieces of mahjong, and cut the eggs into pieces。
5
Dry vegetables, rice, rice, eggs, salty meat are put into pressure pots, which are about 60 per cent deep。
6
Porridge is set up for 40 minutes, which is then available. The porridge is scrawny, usually without salt, and if it is not salty enough, then the salt is measured。Porridge Make Tips
One, salted meat is best served with head meat and sea salt, with a shelf in the bowl that does not allow the blood to bulge of meat, with air flowing on the bottom and face, in the fridge, without a cap, and sometimes flipping over, and in a few days, the meat will dry and wash before the porridge will become a large piece of mahjong; two, clean the cabbage and dry it up in the dryer; and three, alkaline in the eggs, which will make the material worse and softer。