There is also a benefit of using rice cooker porridge. During the heating process, the heating temperature can be kept uniform and uniform, so that the cooking process can be completed in one go, so that the cooked porridge can reach the level of water and rice blending, smooth and delicate, especially suitable for sputum. Cook Cantonese porridge. If the cooked porridge is not in a hurry, it is recommended to use the heat preservation function of the rice cooker to prolong the time of tanning. When you drink it, the taste will be smoother, the taste is savory, the mouth is instant, and the effect is very good.
Ginger peeled and shredded, chives chopped, minced meat
Wash the rice clean, put in water, pour in the sesame oil and mix for 30 minutes.
Add water to the pot, boil and add to the preserved egg for 5 minutes.
Cut the chopped lean meat into a bowl, add 1/4 teaspoon of salt, pickle and marinate for 20 minutes.
Steamed egg is cut into small
Pour the water into the pot. After the fire is boiled, pour the meat into the pot for 3 minutes. When the surface has floating foam, use a soup spoon to clean the net.
Then pour half of the preserved eggs
Pour in the ginger and cook for about 2 minutes.
After soaking, remove the rice and pour it into the rice cooker.
Pour the preserved egg, lean meat and boiled soup together
Add water to the thick porridge 1 cup of water
Select the thick porridge function in the menu
Press the cooking button to start cooking
At the end of the program, pour the remaining preserved egg
Stir well with your own spatula and cover the lid for 10 minutes.
Add the right amount of salt according to your taste
Finally, sprinkle with diced green onion
1. Skin lean meat must be boiled before cooking with rice, otherwise it will affect the taste; 2. Cook the egg first, or steam it, the egg will be more solid, better cut; 3. After the rice is soaked with water and sesame oil, it is used to cook porridge. The rice grains are more easy to flower and have a better consistency. 4. The preserved egg first will be melted in the porridge during the cooking process, and finally the other half of the preserved egg can increase the taste of the porridge.