Preserved Egg and Pork Ribs Congee

I believe everyone is familiar with the 606 porridge with preserved egg and pork ribs. The method of making this porridge is not difficult. Let us learn about the knowledge of this porridge together.

Preserved Egg and Pork Ribs Congee

Material

Wash three cups of rice, chop 12 preserved eggs, roast pork belly and ribs, two pieces of lean meat, salt, sugar, MSG, chopped green onion, pepper.

How to make preserved egg and pork ribs porridge

Boil a large pot of water over a fire before adding rice and roasted pork ribs and lean meat. Cook over medium-low heat but make sure the porridge is boiling. Stay aside patiently and stir frequently to prevent the porridge from becoming mushy. After about an hour and a half, remove the roasted pork ribs and lean meat, remove the bones, and chop the meat for later use. Cook the porridge in the pot for another hour (remember to stay aside and stir frequently to prevent the porridge from becoming mushy). Cook until the water is no longer rice-covered and the rice and water are combined to create a fragrant porridge. Then add salt, sugar, MSG and other seasonings, mix well, then add the chopped preserved egg and roasted pork ribs and lean meat and boil for another 15 minutes to make the porridge with preserved egg and lean meat. Serve in a bowl and sprinkle with chopped green onions and pepper.

Tips

Preserved eggs are an indispensable part of many home-cooked dishes, such as three-color eggs, preserved egg and lean meat porridge, preserved egg and tofu, etc. Without them, the flavor is simply lost! Some people may stay away from the taste of preserved eggs, but those who like to eat them love their unique flavor very much! Looking at the dark appearance of preserved eggs, people can't help but wonder: after the processing and pickling process, will the nutritional content change? Will it affect human health?

How are preserved eggs made?

Preserved eggs are a unique egg product in China and are also an alkaline food. The materials needed to pickle preserved eggs include salt, tea, and alkaline substances (such as quicklime, wood ash, sodium carbonate, sodium hydroxide, etc.). The reason why preserved eggs have a special flavor is that after being exposed to strong alkali, the original sulfur-containing amino acids are decomposed to produce hydrogen sulfide and ammonia, and the smell of the ingredients in the soaking liquid produces a unique flavor. The color of the preserved egg is due to the fact that the protein part will appear reddish brown or dark brown under the action of strong alkali, and the yolk will appear dark green or clear red. Sometimes the yolk will appear yellow, which means that the preserved egg may not be fresh, so it is best not to eat it!

Nutritional value of preserved eggs

The nutritional content of preserved eggs is similar to that of ordinary eggs. The pickling process is treated with strong alkali, which decomposes the protein and lipids, making them easier to digest and absorb, and reduces cholesterol. Iron supplements are used for pickling, so the iron content is also higher. However, the B vitamins and essential amino acids are destroyed.

Do preserved eggs contain lead?

During the traditional pickling process, heavy metals such as lead or copper are often added to the pickling liquid to coagulate the protein. According to the regulations of the Taiwan Department of Health, the lead content of preserved eggs shall not exceed 2ppm and the copper content shall not exceed 8ppm. The agricultural administration also guides the industry to produce high-quality preserved eggs, so that the lead content shall not exceed 0.3ppm and the copper content shall not exceed 5ppm. Therefore, the pickling liquid of qualified manufacturers does not contain heavy metals, or the content is very small.