Preserved egg and lean meat porridge
Overview
It’s hot in summer, and I really don’t want to go into the kitchen to fry or fry at noon, and it’s too hot and I have no appetite, so I often make light porridge for lunch. Using an electric pressure cooker to cook porridge saves time and effort and is very convenient
Tags
Ingredients
Steps
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Wash a small bowl of rice and put it into the inner pot of the electric pressure cooker. You can also use leftover rice. I used leftover rice this time.
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Cover the pot, but do not twist the lid to maintain pressure, because you need to be able to open the lid at any time. Turn on the power and press the cooking button (you can press any button for this step, because the lid is not tightly closed to maintain pressure, so the cooking time is not limited).
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Prepare all the ingredients: mince the lean meat into minced meat, cut the preserved eggs into small dices, slice the ginger (I don’t like ginger, so I’m afraid I won’t be able to pick it out, so I slice it, and the shape depends on my personal preference), and chop the green onions into chopped green onions.
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When the pot boils, add ginger slices
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Then add the minced meat and stir it up quickly with a spoon, otherwise the minced meat will stick together and become meat patties.
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Then half-cover the pot and simmer for about an hour until the porridge becomes thick as shown in the picture (not completely covering the pot is to prevent overflowing, and if it is not covered, the firepower will be smaller, so I choose half-covering).
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During this period, occasionally open the lid to check and stir to prevent sticking to the pan. When the porridge is simmering until thick, add the diced preserved eggs, stir quickly to disperse, and continue cooking with the pot half-covered for about ten minutes.
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Finally, add an appropriate amount of salt and chicken essence, put it into a bowl, sprinkle with a little chopped green onion, mix well and enjoy!
