How to make preserved egg and lean meat porridge in a rice cooker

Does everyone know how to make preserved egg and lean meat porridge in a rice cooker? If you don’t know, please read the following introduction and you will understand.

How to make preserved egg and lean meat porridge in a rice cooker

Material

Main ingredients: a small bowl of rice, 1 preserved egg, 2 taels of lean pork

Supplementary materials: 1. One spoon of salt,

2. 500ml of clean water.

3. One spoonful of starch.

4. 3ml each of Maggi soy sauce and cooking wine.

practice

Step 1: After washing the rice, spread it flat in the rice cooker, add about 5cm of water to cover the rice, cover the lid, select the "porridge/soup" setting, and cook for 10 minutes. During these 10 minutes, cut the preserved eggs into small pieces with a small thread, cut the pork into thin strips, mix them with starch, cooking wine, and Maggi, and marinate them.

step2: After 10 minutes, add the preserved egg and stir.

step3: Wait for another 10 minutes, add the marinated shredded pork and salt, and stir thoroughly.

step4: Then just wait until the light on the rice cooker switches to “keep warm”.

step5: Add some chopped green onions before eating.

Tips for making preserved egg and lean meat porridge in a rice cooker

Don't put too much rice, otherwise the porridge will be very sauce!

Be sure to add onions before eating, otherwise it will have a stinky onion smell~!

Friends, after reading the editor's very detailed introduction to the preserved egg and lean meat porridge, you must have a very good inspiration, and you must have a very comprehensive understanding of the preserved egg and lean meat porridge, and you also have a good understanding of the food incompatibility of the preserved egg and lean meat porridge. Are you satisfied with the editor's introduction? Tips