This beef egg porridge is actually a Cantonese-style porridge. Cantonese people are good at roasting, porridge, and soup. I found that they really like the combination of beef and egg, beef savory rice, beef egg porridge....but it's really delicious~ On a winter night, drinking a bowl of steaming porridge is a happy thing. !
Dry the shiitake mushrooms in advance and cut into small pieces
Wash the rice, add water, start to cook porridge; add a little cooking wine and egg white to the minced beef, marinate for 10 minutes
When the porridge is about to be cooked (when the rice is flowering), heat the oil in the hot pot and pour the marinated beef and shiitake mushrooms.
Add soy sauce, salt, and broth (or water, not too much, just do not have beef diced mushrooms), boil, then cook for a few minutes
Pour the ground beef juice from step 4 into the porridge that is about to be cooked. Continue to cook for about 10 minutes. The soup is thick.
Finally, pour in a broken egg, stir it quickly with chopsticks, then turn off the heat for a minute, then sprinkle with chopped green onion.
1. When porridge is cooked, put a little less water than usual, because the beef broth also contains juice. 2. The porridge can be added with a little glutinous rice to make the porridge more viscous. 3. When you eat, you can add white pepper to your taste. 4. It is recommended to use olive oil when frying beef. This will make the porridge more refreshing and not greasy.