Sea cucumber, salted meat, preserved egg porridge
Cantonese cooks are ever-changing, and the ingredients depend on personal preferences and tastes. Recently, I bought several kilograms of sea cucumbers and put them into the refrigerator with more foam at one time. I can take out an appropriate amount of them to cook at any time. Preserved eggs are used because there are just two left. I feel that the quantity is a little too much.1. Rice for porridge cooking is salted with salt and oil in advance. The porridge cooked will be more soft and fragrant.2. If you have bacon at home, you can use it. If not, ordinary pork can also be used.3. The remaining two preserved eggs are a little too many. In fact, one of them is OK.
Step 1 . Ingredients: foamed sea cucumber, bacon, preserved egg, rice.
Step 2 . Drain the rice after washing, and marinate it with a little Himalayan salt and olive oil; Sea cucumber cutting; Cut bacon and preserved eggs into small pieces.
Step 3 . Marinate the rice for about half an hour to an hour, put it into a pressure cooker, then put salt fish, inject an appropriate amount of water, cover the lid, boil it over high heat, and then turn it down for about half an hour and turn it off.
Step 4 . Open the lid of the pot, and the rice and salted fish are basically boiled.
Step 5 . Put the cut sea cucumber in, cover the pot again, boil it over high heat, turn it down and turn it off for about 20 minutes.
Step 6 . Sea cucumbers are basically boiled.
Step 7 . Put in the sliced preserved egg.
Step 8 . Don't cover the pot, boil directly over high fire for about five minutes and turn off the fire. Add an appropriate amount of Himalayan salt and pepper to serve.
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