congee with pork and century
By JoeyLabadie
Ingredients: salt,pork,preserved eggs,MSG,cooking wine,sesame oil,green onion,oil,ginger powder,Pearl rice
Recipe Recommendations
- Pearl rice 100g
- preserved eggs one
- pork 50g
- salt appropriate amount
- MSG appropriate amount
- sesame oil 1 scoop
- ginger powder 1 scoop
- green onion 5g
- oil 1/3 teaspoon
- cooking wine 1 scoop
- salty and fresh
- cook
- ten minutes
- simple
Steps for congee with pork and century
1
Wash the rice and pour it into the cooking machine
2
Pour the rice in, pour in 200ml of water, and start to grind
3
Don't break it too much, just break it open
4
After breaking it, the originally clear water will turn rice white. Add a few drops of oil to boil it and make it smoother.
5
Cut the preserved egg into small slices
6
Pour water in the pan, add the meat after the water is boiled, add the cooking wine and cook it.
7
After the porridge is boiled, add the preserved eggs
8
Add 1 teaspoon of ginger powder
9
After the pork is cooked, tear it into thin threads and place it in the pan
10
After boiling again, add appropriate amount of salt, monosodium glutamate, 1 tablespoon sesame oil, and a little chopped green onion to season and remove from the pan.
11
The fragrant, soft and glutinous taste is no different from one cooked for 1 hour!congee with pork and century Make Tips
1. Rice can be based on your preferences. I use Northeast Pearl Rice, which has a more fragrant taste. When using a cooking machine or a soybean milk maker to break it, you just need to beat it a few times and break the rice. 2. Preserved eggs can be steamed and choose lead-free ones. I bought it with a firm heart, so I didn't steam it again. 3. Add cooking wine when cooking meat to remove the fishy smell of meat. 4. You can put shredded ginger after putting preserved eggs. Since my family doesn't like ginger, I basically use ginger powder when cooking. Having said that, friends who like it should give it a try!