Sea cucumber, salted pork and preserved egg porridge

Sea cucumber, salted pork and preserved egg porridge
Cantonese cooks are weak and ever-changing. Put it in the refrigerator and you can take out the right amount at any time to cook the preserved eggs because there are just two left, and all of them are used up. It feels a bit too much.
Main ingredients
  • 1 measuring cup of rice
  • 5 foamed sea cucumbers
  • 150 grams of bacon
  • 2 preserved eggs
Accessories legend>
  • Appropriate amount of Himalayan salt
  • A little pepper
  • Appropriate amount of olive oil

Step 1 of the sea cucumber and preserved egg porridge1.Rice

The practice step 2 of sea cucumber, salted pork and preserved egg porridge 2.Wash and drain the rice, marinate with a little Himalayan salt and olive oil, prepare sea cucumber, cut into pieces, bacon, cut into pieces, preserved eggs, peel and cut into small pieces

Step 3 of sea cucumber and preserved egg porridge with salted pork3.Marinate the rice for about half an hour to an hour, put it in the pressure cooker and then put in the salted fish for injection Cover the pot with an appropriate amount of water, cover the pot and boil over high heat, then turn to low heat and cook for about half an hour, turn off the heat

Step 4 of the sea cucumber and salted pork porridge with preserved eggs4.Open the lid and cook the rice and salted fish until they are basically cooked

Step 5 of the sea cucumber, salted pork and preserved egg porridge5.Put the cut sea cucumber into the pot, cover it again, boil over high heat, turn to low heat for about 20 minutes, turn off the heat

Step 6 of sea cucumber and preserved egg porridge6.The sea cucumber is basically boiled

Step 7 of the sea cucumber and salted pork porridge with preserved egg7.Put in the sliced ??preserved egg

Step 8 of the porridge with sea cucumber, salted pork and preserved egg8.Do not cover the pot Boil directly on high heat for about five minutes, turn off the heat and add a proper amount of Himalayan salt and pepper to serve.

1 The rice in the porridge is marinated in advance with salt and oil.The porridge will be softer and more fragrant.If you don’t have it for meat, you can also use ordinary pork.3 and the remaining 2 preserved eggs are all a little too much.In fact, one can also be used.

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