A home-cooked recipe for millet preserved egg and lean porridge

A home-cooked recipe for millet preserved egg and lean porridge

Ingredients Required:

Millet, preserved eggs, lean pork, shredded ginger, chopped green onions, salt, cooking wine, white pepper, light soy sauce, starch, sesame oil

1. Wash the skin of the preserved eggs, put them in a pot and steam them for 5 minutes; Allow to cool and peel off the skin.

[The steamed preserved eggs are easy to peel and chop, and the pine flowers are also clear and beautiful]

2. Wash the millet and soak it in water for 30 minutes.

3. Shred the lean pork and put it in a bowl, add a little salt, cooking wine, light soy sauce, starch, white pepper and shredded ginger, mix well, and marinate for 10 minutes.

4. Cut the preserved egg into small pieces; By the way, prepare chopped green onions.

5. Put water in the pot, after the water in the casserole is boiled, put the soaked millet in, stir well, and bring to a boil over high heat; Reduce the heat, cover and cook for 20 minutes.

Add the marinated lean shreds, stir well, continue to cook for 10 minutes, add the cut preserved eggs, stir well, and bring to a boil.

Finally, add chopped green onions, a little salt, pour in a little sesame oil and stir well, then turn off the heat.

The millet version of preserved egg and lean porridge, if you like it, try it at home!

Tips:

1. The ratio of millet to water is about 1:9. 9 bowls of water in one bowl of millet. Of course, the amount of water is also related to the water absorption of millet, and this ratio is for reference only.

2. Don't forget to put chopped green onions.