congee with pork and century
On weekends, I like to make porridge. I use a casserole to cook it slowly. I sit in the kitchen with a book and watch it slowly. Sometimes it is mushroom and chicken porridge, sometimes it is spinach and liver porridge. The most cooked porridge is preserved egg and lean meat porridge. This is my favorite kind of porridge. I know that it is not good to eat too much preserved eggs, but I still don't want to quit. Life is short, and it is rare to have someone I like, so I'll be willful for once!
Recipe Recommendations
- fragrant rice a cup
- lean meat appropriate amount
- preserved eggs of 2
- water appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for congee with pork and century
1
Preparation ingredients: 1 cup of fragrant rice, appropriate amount of lean meat, 2 preserved eggs, ginger, and green onions.
2
Wash the rice, add water and appropriate amount of cooking oil and cook slowly over low heat.
3
Wash the lean meat and dice it, put a small amount of water in the pan to boil, and add the chopped diced meat and blanch it with water.
4
Peel the preserved eggs and cut them into small dices.
5
After the rice porridge is boiled, add the blanched diced pork, add the chopped shredded green onions and shredded ginger, and continue cooking.
6
When the porridge becomes thick, add the chopped preserved eggs, a small amount of salt, and cook for another ten minutes to turn off the heat.congee with pork and century Make Tips
1. Pay attention to stirring when cooking porridge to avoid getting stuck in the pan, and also pay attention to the porridge overflowing;2. The preserved eggs must be put last, otherwise the preserved eggs will melt after a long time, which will affect the color and taste of the porridge.