Beef leather egg congee
By VicentaLakin
Skinny porridge, which is a classic, is popular in Hong Kong. Skinned porridge is made of small slices of eggs and thin meat, which are boiled in different restaurants, with slightly different cooking methods, some with shredded pork, others with sliced pork, and with different methods that give different tastes to the porridge, but not far from it. In the interior, most people prefer to add perfume and onions before eating, so as to improve the taste of grub. They like pork cuttin, they use salt, oil, sugar, starch, etc., and they put it in the pot before they come out, they turn off the fire, and they taste even more fresh
Recipe Recommendations
- preserved eggs appropriate amount
- beef appropriate amount
- shallots appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Beef leather egg congee
1
Beef cuttin。
2
An egg cut。
3
Rice is immersed early。
4
Oil, starch, a little salt, early slurry。
5
Water for cooking。
6
Put in good rice。
7
Put the eggs in the skin。
8
Put the beef in。
9
Open the cuisine。
10
Put it onions, salt, perfume, evenly mixed。Beef leather egg congee Make Tips
1. Soak the rice in advance, and the taste will be better.
2. Cut the beef into small pieces, which is easier to break.
3. Put the shallots after they are taken out of the pan. The taste will be better.
4. There is no cooking pot, but the effect is the same as changing to a soybean milk maker.
2. Cut the beef into small pieces, which is easier to break.
3. Put the shallots after they are taken out of the pan. The taste will be better.
4. There is no cooking pot, but the effect is the same as changing to a soybean milk maker.