Porridge
By VicentaLakin
Recipe Recommendations
- glutinous rice appropriate amount
- preserved eggs appropriate amount
- lean meat appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- pepper appropriate amount
- oil appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Porridge
1
Preparation materials
2
Wash the rice, impregnate it with salt, oil and a little water for 30 minutes
3
When the water boils, the thin meat will be put in a little bit, the water will be poured out and the foam will be washed out
4
Water in the pot, freshly boiled and put in skinny meat and ginger
5
When the fire opens, put in the salted rice and some cedin' eggs
6
Twenty minutes in the fire. Any time
7
About an hour and a half to boil porridge with a little fire
8
Pull out the thin meat and tear it with chopsticks
9
Put the meat and the rest of the eggs in the porridge
10
Turn off the fire, add the proper salt and pepperPorridge Make Tips
Tips: 1. The ratio of rice to water is important when cooking porridge; approximately a 1:13 ratio for thin porridge and 1:11 for thick porridge. I added a bit more because you have to skim off the foam multiple times, so it's better to have plenty of water! You cannot add water halfway through, otherwise it is hard to ensure a smooth and delicate texture. 2. Pay attention to stirring to avoid burning the bottom of the pot. Once it burns, leave it alone, because if you scrape the bottom, the entire porridge will have a burnt taste!