Beef and Egg Porridge

I wonder if you have ever eaten beef and egg 664 porridge? The nutritional value of this porridge is extremely high. Let's learn about it together.

Beef and Egg Porridge

Beef and Egg Porridge

Ingredients for beef and egg porridge

1 bowl of rice, 150g minced beef, 2 mushrooms, 2 eggs, 2 teaspoons (10g) of salt, 1 teaspoon (5g) of chicken stock, 1 teaspoon (5ml) of soy sauce, 1/2 teaspoon (3g) of white pepper, 1 tablespoon (15ml) of olive oil, 1 bowl of broth (250ml)

Beef and egg porridge recipe

Remove the stems of the mushrooms and soak them until soft; marinate the minced beef with half an egg white, salt and chicken stock for 10 minutes.

Heat the olive oil in a pan, add the marinated minced beef and mushrooms and stir-fry for 3 minutes.

Add light soy sauce, remaining salt and broth, bring to a boil, add a bowl of rice, minced beef and mushrooms, cook for 10 minutes, pour in 1 beaten egg, stir gently, and cook for another minute.

Serve in a big bowl, sprinkle with white pepper and garnish with bay leaves when eating. It is delicious and beautiful.

When buying beef, look at the fat between the beef muscles. The one with more fat and evenly distributed in a snowflake shape is better.

my country's beef grading standards were promulgated in 2005, and technical personnel are being trained. In the near future, people will be able to purchase beef according to grade without having to distinguish it on their own.

Good beef is bright red, shiny, firm, with fine muscle fibers. The fat is firm and white or milky white. Old beef is purple-red and does not cook as well as tender beef.

Parts and Usage: Upper brain: Located near the neck on the back, the meat is tender and suitable for roasting and stir-frying.

Steak: Located at the back, equivalent to the "keel" of the pig, usually used for roasting or stewing. It can be cooked with or without bones.

Tenderloin: The part equivalent to pork tenderloin, the meat is tender. The beef will be more tender after being refrigerated for one or two days.

Visceral ribs: equivalent to pork belly.

Breast: The meat is tougher and suitable for stewing or chopping into stuffing.

Shank: The leg part of the cow, suitable for sauce or stewing.