Don't put salt in the preserved egg and lean meat porridge? How to choose materials for cooking preserved egg and lean meat porridge? If you want to cook a pot of preserved egg and salted lean meat porridge with good taste, you need to find out the key to its making method besides the correct steps.
The key is as follows:
(1) Pick rice: the best rice for porridge is northeast rice, which is round and short pearl rice. The porridge is especially soft.
(2) The rice for porridge should be salted in advance: after about half a bowl of rice is washed, mix it with 2 tbsp of oil, 1.5 tbsp of salt and a small amount of water (2 tbsp). Marinate it for at least half an hour. Rest assured that although a lot of oil is used, the oil will volatilize in the process of porridge cooking, making the rice soft and rotten, so it is not greasy;
(3) The meat for porridge should first be boiled with boiling water to remove fishiness, or pickled into Bacon: for porridge, the meat for porridge should be lean or pickled, and it is not necessary to be too particular about which piece of pork it is. In a word, the whole piece of meat should not be cut (I usually use a piece of pork about the size of palm, 1-2cm thick. If conditions permit, the pork tendon meat will taste better).
If you use lean meat to cook porridge, you should first use boiling water to slightly boil the lean meat, and then wash it;
If you like to cook porridge with salted pork, you should marinate the pork one day in advance. The methods are as follows: wash the meat, dry it, sprinkle 2-3 teaspoons salt, evenly smear it on the meat, put it on the lower shelf of the refrigerator (i.e. the shelf that will not freeze into ice) and marinate it for 12 hours or longer to taste it;
(4) The porridge water should be fully boiling before the material: put a lot of water in the big soup pot, boil, then put the material. First, lay the meat pieces and ginger slices. Don't turn down the fire. When the meat pieces are in the boiling water, the outside part will be hot and hard, and the gravy inside will be sealed, so that the meat won't taste bad after cooking the porridge. Then, when the water is boiling again, lay the salted rice and a chopped preserved egg. The first preserved egg will be chopped and cooked together with the rice, and the preserved egg will melt and blend into the taste of the porridge;
(5) First big fire, then small fire, the fire should be sufficient: the water is boiling, after the materials are placed, first big fire boil for 20 minutes, then turn small fire boil for 1.5 hours, the fire is sufficient, the porridge will be soft and tasty and easy to digest;
(6) Texture treatment of porridge: after cooking for 1 and a half hours on a low heat, cut the second preserved egg into pieces. At the same time, take out the lean meat in the porridge, pull it with chopsticks, tear it into silk shape, put it back into the porridge together with the second preserved egg, cook for the last half hour, and then turn off the fire. The second preserved egg is added to the porridge half an hour before turning off the fire, and the second preserved egg can be boiled half an hour without lime taste, and at the same time become soft and slippery. When eating porridge, the preserved egg can also be eaten. Because the meat is boiled in water, it still keeps a certain flavor, and is shredded and put back into the porridge, which is especially delicious.