milled rice

100g

100 egg

two

lean meat

80 grams

Clean water

1000g

salt

A spoonful

corn starch

10g

Light soy sauce

A spoonful

chicken essence

1?o'clock

white pepper

1?o'clock

Small onion

Proper amount

Xianxian

Someone's taste

boiling

craftsmanship

hour

time consuming

ordinary

difficulty

Steps of preserved egg lean meat porridge

The most common method of making preserved egg lean meat porridge in traditional Cantonese porridge is: 1 1 japonica rice, washed and soaked in clear water for more than 2 hours.

The most common methods of making preserved egg lean meat porridge in traditional Cantonese porridge are as follows: 2. Pour out the water for soaking rice, add water, turn to low heat after the fire boils, and stir with a wooden shovel every two minutes to make thick rice porridge.

The most common way of traditional Cantonese preserved egg lean porridge is to peel the preserved egg and cut it into dices, and cut the lean meat into small pieces. Add a little salt, cornstarch and soy sauce and mix well.

The most common method of making preserved egg lean porridge in traditional Cantonese porridge is to adjust the fire to 4: 4, put preserved eggs and minced meat into boiled rice porridge, add salt, stir until the meat color breaks, turn off the fire, and add a small amount of chicken essence and white pepper to taste.

skill

Put it in a bowl, sprinkle with chopped green onion, and a bowl of delicious preserved egg lean porridge will be ready!

The lean meat in this porridge can also be replaced by bacon or ham. Accordingly, no salt should be added when cooking, and green onions can also be replaced by vegetables, depending on personal preference.