【Preserved egg and lean meat porridge】

Overview

I overcooked the rice at noon and left one bowl. My husband planned to eat pancakes when he came back in the evening. I thought about asking him to buy pancakes on the way. I just made porridge with the leftover rice at noon. It is not wasted and dry or watery~ I happened to have newly bought preserved eggs, so I thought I would make a fragrant meat porridge this time~~ Ingredients: 1 bowl of leftover rice, a piece of lean pork, 1 preserved egg, a few diced carrots, appropriate amount of stock, salt, cooking wine, and starch

Tags

• staple food
• porridge
• home cooking
• children
• breakfast
• cooking wine
• lean pork
• leftover rice
• songhua eggs
• starch
• stock
• diced carrots
• salt

Ingredients

Steps

1. 1 Pour the leftover rice into a casserole, add an appropriate amount of water and start cooking

   

2. 2 Cut the lean pork into shreds and then cut into cubes

   

3. 3 Add appropriate amount of salt, cooking wine and starch

   

4. 4 Catch evenly and marinate for 10 minutes

   

5. 5 Cooked carrots cut into small cubes

   

6. 6 Dice preserved eggs and set aside

   

7. 7 Cook the marinated pork in boiling water and skim off the foam

   

8. 8 Remove the diced pork and wash it with warm water and set aside

   

9. 9 When the porridge is thicker, pour half a box of Shi Yunsheng's original juice into the soup

   

10. 10 Then add the diced meat

    

11. 11 Add diced carrots

    

12. 12 Add diced preserved egg

    

13. 13 Add a little salt according to the situation and continue to cook for about 10 minutes