To cook a delicious pot of preserved eggs and salty lean porridge, the key is as follows:
1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and the porridge cooked is particularly soft;
2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;
3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;
4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.
5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;
6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.
The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.
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Materials:
Preserved eggs ... 12
Pork slices ... 600g (1 kg)
Fried dough sticks ... 6 pieces
Chopped green garlic (or chopped celery and coriander) ... a little.
White rice ... 6 bowls (65438+ 0 cups of cooked rice =2 bowls of rice =4 bowls of porridge)
Two cans of pork soup
potato starch
salt
pepper
sesame oil
Refined tableware
Exercise:
Cut the preserved egg into pieces, and cut the fritters into small pieces (about the length of the index finger) for later use. (This step must be kept dry. Please dry the chopping board and kitchen knife before use. )
Add a little white powder and salt to the shredded lean meat and marinate for 10 minute.
Blanch the shredded lean meat (this step can increase the tenderness of shredded pork); Fried dough sticks have been fried (so that they can taste crispy)
The ratio of rice to pork soup (or water instead) is 1:2. Put it in a pot and cook it into porridge. After boiling in rice porridge, cook slowly with low fire until the rice grains become smaller. Please keep stirring during the process, so as not to paste the porridge at the bottom of the pot and cause bitterness. )
Add shredded lean meat and salt, stir a little, and turn off the heat.
Sprinkle preserved eggs, shredded green garlic, fried dough sticks and peppers when you are ready to eat. (If the green garlic is added too early, the color will not be green, and the fritters will become soft too early. )
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Raw materials:
A little rice, a little lean meat, a preserved egg, a little lettuce and a little chives (don't ask me what the right amount is).
Production method:
Wash the rice with clear water and put it into the pot. Add a lot of water to the pot to boil. The method of cooking porridge is more important, which I will talk about in detail later.
Slice the lean pork and scrape it with starch. (Because if you put raw pork in porridge directly, the pork will be very old in the end.
No taste. So grab it with starch first and then fry it in the oil pan. (Don't ask me how many times) fry until it changes color.
Yes, about 8 mature, spare (spare, got it).
Preserved eggs had better be solid, which is good. Cut into pieces for later use.
Shred lettuce for later use.
Cut shallots into chopped green onions for later use.
Now specifically talk about how to cook the porridge bottom. If you want to cook rice, the taste is more troublesome. At first, you must use fire.
The rice is cooked Therefore, more water should be discharged from the beginning, and the best ratio is 1: 9. When all the rice grains are cooked, the water in the pot is also
There is less than half left.
During this period, we must pay more attention not to reduce the fire, even if the pot is flooded. When the rice grains are cooked, they will
Turn the fire down and cook slowly.
This process takes about two hours, and water should be properly added to the pot during this period, because the porridge will become thicker and thicker. Stick to the end.
After that, the rice grains were basically rotten, and when the whole rice grains could not be seen, the porridge bottom was basically good.
At this time, if the porridge is very thick, you can add some boiling water and cook it again to make it thinner. This is to prepare for blanking. first
Cut the preserved eggs into porridge, cook for a while, and then put the fried meat slices in when the pot is boiling, and keep rolling.
Finally, put chopped green onion and shredded lettuce into the pot, add a little salt and turn off the heat.
Be careful not to cook the meat for too long, because it is almost done. If it's porridge, it's completely cooked. If it's cooked,
If it takes too long, it will get old and lose its taste. Lettuce and leek can't be cooked for a long time, and they will have no taste if cooked for a long time. Be sure to cook.
Stir and turn off the fire. Salt should be moderate, not too salty, just a little taste.
Finally, pour it into a bowl, and a bowl of preserved egg lean porridge with rich nutrition and delicious taste will be ready.