Pork floss preserved egg porridge

How to make preserved egg lean meat porridge?

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Ingredients: water, rice, 1: 7 ratio (a small bowl is enough): preserved eggs: 2 lean meats: about 1-2 cm thick, 7-8 cm square, sesame oil: a tablespoon of mushrooms: 3 salt, monosodium glutamate, ginger, chopped green onion (or parsley is also acceptable) Preparation:/ 2. Slice the lean meat into filaments, cook it in warm water with salt for 10 minute, wash it and put it in a bowl. 3. Shred ginger and mushrooms, chopped onions and diced preserved eggs for later use. Operating steps: 1. Put the rice in clean water, boil it, and then cook it with medium fire 10- 15 minutes. 2. After the rice is cooked, it is vaguely pasty, add lean meat and mushrooms, continue the state of medium fire and small fire, and cook for about 5 minutes. 3. Then add preserved eggs, monosodium glutamate and salt, stir well and turn to low heat for 3 minutes. 4, turn off the fire, add chopped green onion (or coriander) and stir well, then serve. Supplement: 1. Preserved eggs are cut like watermelons When using a kitchen knife, you can apply a little cooking oil before cutting, which can avoid sticking the knife. 2. After rice is soaked in water and sesame oil, the cooked rice grains are easier to bloom, and the consistency and smoothness are better. 3. Stir-fry until the last 20 minutes, which is easy to stick to the pot. It is recommended to turn off the fire to a minimum and stir frequently. All ingredients, such as shredded ginger and chives, have no fixed rules and practices, and can be adjusted or increased or decreased according to personal taste. 5, the pot for cooking porridge, strongly recommend casserole and transparent cover, you can easily see the state of porridge.