A delicious choice for southern spring: the order of boiled preserved egg and lean porridge.
With the arrival of spring in the south, the humidity gradually increases, and many people begin to like to cook some light vegetable porridge to cope with the humid weather. Among the many options, preserved egg and lean pork porridge is a popular salty porridge that is especially in line with the taste of southerners. However, when cooking this porridge, there is one key question to be aware of: should the meat be served first, or should the eggs be served first?This detail is crucial, don't make a mistake!Some people may think that putting the eggs and meat in the pot at the same time can avoid the priority, but in fact, this "cleverness" may lead to a poor taste of the final porridge, which makes foodies shake their heads and sigh. In fact, each dish is cooked in its own order, and the right combination can produce a delicious aroma.
For boiled preserved egg and lean porridge, it is crucial to grasp the order. If you're still confused about the answer to this question, you might as well take a couple of minutes to read on.
Put cold water in a pot, bring to a boil, add a piece of lean meat, blanch and remove the cold water, drain and cut into shreds. At the same time, peel the preserved eggs and cut them into small pieces, and shred the ginger for later use.
Pour the overnight leftovers into an iron pot, add purified water, and bring to a boil over high heat. Then, put half of the preserved eggs, lean pork and ginger in a pot and cook over high heat for 5 minutes, then turn to low heat and cover and cook for another 10 minutes.
Add the other half of the chopped preserved eggs to the pot, turn on high heat and stir well, then add shrimp skin or chopped celery to increase freshness.
Before removing from the pan, add an appropriate amount of salt, white pepper and sesame oil, stir well, and finally sprinkle in chopped green onions.
Through the above steps, a bowl of preserved egg and lean porridge that warms the stomach and helps to dispel dampness is ready. It is important to note here that preserved eggs and lean meat are not added at the same time, but in two separate parts. The first preserved egg and lean meat are half the weight, and after they are fused with the porridge, the other half of the preserved egg needs to be added, mainly to increase the graininess of the porridge and make it thicker.
Now, have you learned?Keep this cooking detail in mind to make your porridge with preserved eggs and lean pork taste better and add a delicious flavor to your eating life.