Century Egg, Lettuce, Pork Congee

I believe everyone is familiar with the 820 porridge with preserved egg, lettuce and pork. Let me summarize some knowledge about this porridge for you.

Century Egg, Lettuce, Pork Congee

It can be eaten as breakfast or as a side dish for noodles.

Ingredients for Century Egg Lettuce Pork Congee

Century Egg, Lettuce, Pork Congee

How to make preserved egg, lettuce and pork congee

1. Cut the pork into strips, then marinate with starch, cooking wine, soy sauce and sugar.

2. Pour the rice into a pressure cooker and add water. The height of the water should be at least 1 times that of the rice. Cook for about 20 minutes. After the rice becomes porridge, add the pork and cook over high heat for 3 minutes. Add the preserved egg and cook for a while, then turn off the heat. Add the shredded lettuce, stir well, and sprinkle with salt.

Tips

While relevant departments are strictly managing the pork circulation market, citizens should also strive to improve their ability to identify inferior pork. Here, we teach you some ways to identify inferior pork:

When you look at it with your eyes, the surface of the pork after water injection looks wet, the lean meat is loose and lighter in color; when you touch it with your hands, the water-injected meat is not sticky; when you cut it with a knife, the water-injected meat has poor elasticity, and there are obvious marks when the cut surface closes; when you use paper to test, stick cigarette paper on the lean meat, peel off the paper after a while and light it, you will find that if there is an open flame, it means there is oil on the paper and the meat is not water-injected, otherwise it is water-injected meat. Stick ordinary thin paper on the meat, normal fresh pork is sticky, and the paper is not easy to be peeled off, but water-injected meat is not sticky and can be easily peeled off.

The muscle color is slightly darker, the fat lacks luster, the surface is dry or a little sticky, the newly cut surface is moist, the depression after finger pressure cannot recover immediately, the elasticity is poor, and there is often an ammonia or sour smell.

The skin of dead pork usually has bleeding spots or blood stains, is dark in color, the fat is yellow or red, the muscles are dull, and the depressed areas cannot recover immediately after being pressed with fingers.

This is pork infected with cysticercosis. This kind of meat is extremely harmful to the human body and cannot be eaten. The cysticercus is in the shape of a pomegranate seed and parasitizes in muscle fibers (lean meat). The psoas muscle is where the cysticercus parasites. When identifying it, you can use a knife to cut the muscle. Generally, the thickness is 1 cm. Cut once every 1 cm. After 4 to 5 cuts, carefully observe the cut surface. If you see a blister-like object the size of a pomegranate seed attached to the muscle, this object is cysticercus.