Century Egg and Lean Meat Porridge

How much do you know about preserved egg and lean meat porridge? Let me give you some detailed information about it.

Century Egg and Lean Meat Porridge Introduction

Century egg and lean meat porridge is a kind of porridge that is very common in Guangdong, China. It is made with century eggs cut into small pieces and salted lean meat as ingredients. Century egg and lean meat porridge is very popular in Hong Kong, and all porridge and noodle specialty stores and Chinese restaurants must provide this porridge. However, the cooking methods of different restaurants are slightly different: some use minced pork, and some use shredded pork. The use of different lean meats will bring different textures to the porridge, but the taste is not much different. In the mainland, some people will add sesame oil and chopped green onions before eating, but in Hong Kong they will only add chopped green onions or thin crisps. In addition, there is also Century Egg and Pork Slice Porridge, which has evolved from Century Egg and Lean Meat Porridge, which uses fresh meat slices instead of pickled salted lean meat as ingredients. It is simply called "century egg lean meat" in the industry, also known as "flavored porridge." Edit this section method method 1

【Material】

150g rice, 2 preserved eggs, 225g lean pork, 1 fried dough stick, 1 shallot, a little ginger, 1 coriander

【seasoning】

200g cooking oil (actual consumption: 10g), a little sesame oil, a little pepper, 4 tsp salt, 1 tsp MSG

Preserved Egg and Lean Meat Porridge

Method 1

1. Peel the preserved eggs and cut each into 8 equal pieces with a thin wire for later use

2. After washing the rice, add a small amount of oil

3. Wash and cut ginger into strips, wash and cut shallots into chopped green onions, and chop coriander

4. Wash the lean pork, drain the water, marinate with 3 teaspoons of fine salt for 3 hours until the flavor is absorbed, then steam in a steamer for 20 minutes and take out and slice.

5. Cut the dough sticks into small pieces, put them into hot oil pan, fry them over low heat for about 30 seconds until crispy, then remove from oil and drain.

6. Put the rice into the porridge pot, add water and bring to a boil, then turn to medium heat and cook for about 30 minutes

7. Add century eggs, lean meat slices, shredded ginger and other seasonings and bring to a boil, then continue cooking for a few minutes and turn off the heat. Add fried dough sticks, coriander and chopped green onions before serving.

Method 2

In food stalls or noodle and porridge specialty shops, the owner usually cooks a large pot of porridge in the shop, which is called porridge base.

For freshly made preserved egg and lean meat porridge, you need to prepare the main ingredients and put them in a bowl, then pour the boiling hot porridge on top and serve. But if you make it at home, it is recommended to season the main ingredients and seasonings before pouring them into the cooked porridge and cooking them together, so that the porridge will taste good.

[Main ingredients]: 2 preserved eggs, 200 grams of lean pork filling (cut into strips or minced)

[Supplementary ingredients]: 50-100 grams of rice, shredded ginger, green onion, rapeseed

【Seasoning】: salt, chicken essence, cooking wine, pepper, cooking oil

【practice】:

1. Wash the rice, put it into a casserole, marinate it with a little salad oil for 10 minutes, then fill the pot with water and boil;

2. Use cotton thread to cut the preserved eggs into cubes, and slurry the shredded pork with starch for later use;

3. When the porridge is thick, add the shredded pork and preserved egg, stir well, cook for 10 minutes, then add chopped green onion, shredded ginger and wolfberry;

4. Cook on low heat for another 2 minutes, add appropriate amount of chicken essence and salt, stir well and remove from heat;

5. When eating, add coriander and white pepper powder to season according to personal taste.

Method 3

[Ingredients]: a piece of lean meat, two preserved eggs, three slices of ginger, a bowl of leftover rice, a green vegetable, chicken essence, salt, pepper, and chopped green onions.

Preserved Egg and Lean Meat Porridge [Method]:

1. Cut the pork into thin slices or shreds, add some cooking wine and starch and marinate for about 10 minutes

2. Pour the leftover rice into the pot, add a lot of water, bring to a boil over high heat, then simmer over medium heat.

3. During these 10 minutes, peel the preserved eggs and cut them into small pieces, wash the vegetables and cut them into small strips

4. Dissolve the MSG with a little water. If you are using chicken powder, skip this step.

5. When the rice is cooked to a thick consistency, add the ginger slices and marinated pork, then add the chopped preserved eggs.

6. When the porridge is thick, add chopped vegetables, salt, chicken essence, pepper and mix well.