Porridge
By VicentaLakin
Balls are super fond of eggs and skinny porridge. This scrawny porridge ball, with a special Ginger, is the most important thing to get warmer. Especially for people with cold stomachs. The balls were also extremely repulsive, but because of the cold stomach, the boyfriend was now his husband and made some ginger tea for the ball at the beginning of the relationship. I don't know if it's really the effect of ginger tea or the psychological factor, but every time I'm finished, I feel like I've had a great stomach. Hey, footballers don't have pretty utensils, and they don't have a special plate set, if you're serious about cooking. I hope my husband is comfortable, that he can come home and surprise my parents, and that one day I can do it for my sister-bublers, so they can be conquered. Ha ha
Recipe Recommendations
- rice Small bowl and half bowl
- preserved eggs of 2
- lean meat
- ginger appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Porridge
1
Rice uses three spoons of oil, half a spoon of salt, and five spoons of cold and white to mix evenly with salt. About two hours of pickled. In fact, when we're cooking fresh meals, we should also pour rice early. Make the grain fully absorb the water. It's softer and sweeter to cook。
2
That's probably the way it is. The grain of rice has changed from its former semi-transparent to pure white and one grain. It also seems a little fat。
3
The meat doesn't have to be cut. It must be the whole piece. Ginger cut into thin silk. Add a proper amount of fresh water to the pot and put the meat and half the ginger in it and boil it. The meat must be washed with warm water in advance. The meat is cooked with gingersy to remove the smell of meat. When the soup is boiled, there's a bit of fuzzy。
4
When the broth is boiled, the pre-cooked rice is poured in and placed in an egg that has been cut into tin. It'll be rare to cook rice with meat soup. The first egg was placed at this time to integrate it with rice and meat. Better for each other. The soup is boiled again and put in some ginger. I don't like people who eat ginger。
5
The porridge boiled with a fire for 10 minutes and then turned into a fire for 20 minutes. Get the meat out of it this time。
6
It's a little bit cold and then it's torn with its hands. And then back in the pot。
7
While pouring into the meat, pouring in the other edifice. It'll be about half an hour。Porridge Make Tips
Since Qiuqiu really likes century eggs, I always put in two. For those who don't like the taste of century eggs that much, putting in one is also okay. If you only use one, add it half at a time. I prefer a relatively thick century egg and lean pork congee, so I use less water; for those who don't like it this thick, you can add an extra bowl of water. But you can't add too much water, otherwise it turns into watery porridge and doesn't feel like congee at all. Some people also like to add some chopped green onions at the end, but I've never tried that. Maybe it's good, worth a try. Many restaurants add some small diced bits when they sell it. I don't know what it's called either, it's just the fried dough stick from a Jianbing broken into little pieces. It feels pretty good, but it's a pity we don't usually prepare such things at home.