Preserved egg and lean meat porridge

Overview

At the turn of summer and autumn, spleen and stomach function will weaken, especially for those who are physically weak. After experiencing a summer of bombardment with cold drinks, my body still couldn’t adapt. Porridge is the best diet to regulate the spleen and stomach at this time. Drinking a bowl of porridge in the morning after the beginning of autumn can not only relieve autumn coolness, but also prevent autumn dryness. This preserved egg and lean meat porridge is fragrant, glutinous and smooth, filling and heart-warming. The combination of preserved eggs and lean meat makes the porridge more fragrant and mouth-filling. It is a very good breakfast choice.

Tags

• porridge
• old man
• meters
• spring recipes
• dinner
• chives
• lean meat
• preserved egg
• rice
• salt

Ingredients

Steps

1. 1 Prepare ingredients. 100 grams of rice, 100 grams of lean pork, and one preserved egg.

   

2. 2 Wash the rice, then put it into the electric stew pot and pour 1000 ml of water. Select the porridge casserole function.

   

3. 3 Cut the lean meat into cubes.

   

4. 4 Pour an appropriate amount of water into the pot, then put the diced meat into the pot, then pour in a small spoonful of cooking wine, bring to a boil over high heat, skim off the foam, and remove the diced meat and set aside.

   

5. 5 Put the diced meat into the electric stew pot and cook together with the porridge.

   

6. 6 Peel and clean the preserved eggs, then steam them in a steamer for ten minutes.

   

7. 7 Cut the steamed preserved eggs into small pieces.

   

8. 8 Put the preserved eggs into the electric stew pot and simmer for another ten minutes. Sprinkle a little salt to taste before serving.