Porridge
By VicentaLakin
Skin porridge is a common porridge in Guangdong, China, made of small pieces of eggs and thin meat. The line short is called “skinned skin” and also known as “savored porridge”. Skinned porridge is popular in Hong Kong and must be provided in all porridge stores and Chinese wine houses. It's not a problem, and it's good。
Recipe Recommendations
- fragrant rice appropriate amount
- preserved eggs of 2
- beef appropriate amount
- dried radish a little
- onion appropriate amount
- cooking wine a little
- pepper a little
- soy sauce a little
- Jiang two pieces
- salad oil a little
- salt a little
Steps for Porridge
1
Prepare eggs, beef, onions
2
(b) Cleaning of rice and immersing in pieces for half an hour
3
When the water is released, it pours into the immersed rice, stirs it up a few times, boils it and turns it around
4
(b) Beef cut fine grains made of wine, salt, raw and pepper pickles
5
- Zeddine, evaporated, ready for use
6
(a) Water in the pot, when the water is released, it is put into salted beef, and the water is taken away
7
Porridge boiled to sticky, put in a little salad oil and kept mixing
8
(a) The roasted beef and evaporated eggs and ginger marrow, which continue to mix in one direction
9
Five minutes later, a small amount of radish dried up, with a small amount of pepper powder, a small drop of perfume and a small amount of onions before coming out。Porridge Make Tips
1. Use fragrant rice for a better flavor.
2. Soak the rice for half an hour before cooking. This not only saves cooking time but also makes the porridge softer and improves its texture.
3. Add the rice to boiling water to prevent it from sticking to the bottom.
4. Stir constantly over low heat. This will release a lot of rice oil, making the porridge thick and smooth.
5. Adding a little salad oil at the end of the low-heat cooking will make the porridge look brighter and taste smoother.
6. Preserved eggs have a unique smell, which can be eliminated by steaming them.