Steps to make beef and egg porridge

Do you still remember the steps of making raw beef and egg porridge? Let's learn it again.

Ingredients for beef and egg porridge

Beef, rice, carrots, coriander, eggs, pepper, salt, onion, ginger, garlic, cooking wine, sesame oil

Steps to make beef and egg porridge

1. Dice the beef into pieces about 1 cm in size and marinate with salt, onion, ginger, garlic, cooking wine, pepper, etc. In my personal experience, it is easier to marinate and cook if the beef is cut into small pieces.

2. Shred carrots and chop coriander

3. Cook the porridge base, add salt, sesame oil, and a small amount of pepper. PS: I also added corn residue and yam when cooking the porridge base. The yam should be cut into small pieces, and it is best to mash it, so that the porridge is thicker and more nutritious.

4. Beat the eggs and set aside;

5. When the porridge has cooked through and the rice has bloomed, keep the heat low and add the diced beef while stirring rapidly in the same direction. After it boils again, slowly pour in the egg liquid and stir rapidly to form egg flowers. This will make it a little better.

6. Serve: After scooping out, sprinkle pepper and sesame oil according to personal preference. I also put cheese slices in the bowl before serving, and then put shredded carrots and chopped coriander. Stir well with a spoon when eating. Welcome to correct me.

Recently, the Korean beef controversy ended with an agreement to only import beef under 30 months old. Although the controversy has ended, many consumers are still wondering whether beef under 30 months old is of better quality.

"Age is one of the three indicators for grading beef, which shows that age has an important impact on meat quality." Zhao Gaiming, associate professor at the School of Food Science and Engineering at Henan Agricultural University, explained: "According to foreign standards, two and a half years old is the best time for beef, and the quality of meat declines significantly after three years old. And this problem also exists in mutton. The decline in meat quality is mainly reflected in the taste and the degree of human absorption, and the nutritional content will not change much."

"Like all meats, if the time of raising is too long, the protein and water content will decrease, while the fat and cholesterol will increase." Professor Liu Taiyu of Zhengzhou Animal Husbandry College explained the nutrition of aged beef. Other meats generally do not have the problem of raising them too long. "Generally speaking, pigs are raised for 9 months, and poultry such as chickens are sold after two to three months or even less."

So, is it better to be tenderer? No. Liu Taiyu said that if the cattle are not raised for a certain period of time, the nutrition in the meat will not be enough. High-quality high-grade beef requires the cattle to grow to a certain age, between 2.5 and 3 years old, so that a certain amount of fat can be deposited between the muscle fibers, and "marble pattern" can appear on the cross section, so that it can have a better taste.

In the Korean beef controversy, it was mentioned that due to the hidden danger of mad cow disease, beef over 30 months old was banned from import. Does this mean that beef over 30 months old is not very safe?