Red meat porridge of 100-year egg Cook the skill and check _ and cook the skill

Red meat porridge of 100-year egg Cook the skill and check _ and cook the skill
Boil the porridge materials: Red meat is one (meat of pig's tendon is the best) ,2 of 100-year egg (unleaded 100-year egg, first some healthy, bad smell so large lime second) ,The intersection of ginger and 1, the intersection of water and capacity, oil salt want, boil one the intersection of silk floss and fragrant good the intersection of 100-year egg and salty the intersection of red meat and porridge of bad smell in right amount, the knack is as follows:
1,Choose the rice: The rice boiling the porridge uses the Northeastern rice, it is the short maize of round, the porridge boiled is very soft;
2,The rice which is boiled the porridge should be salted down in advance: After about half a bowl of rice is washed clean, should use 2 soup spoons of oil, a piece of half teaspoons of salt and a little water (2 teaspoons) Mix thoroughly, salt down for half an hour at least, rested assured, though used much oil, the oil will volatilize in the course of boiling the porridge, make silk floss of rice rotten, so is not greasy;
3,Meat to boil porridge want, spend, boil, poach, smell of fish first, or salt down into bacon: Boil porridge, use red meat or salty red meat that salt down, needn't investigate where a meat of pig it is very much, want, keep one monoblock piece of meat cut in a word, 1-2 centimetres and thick a pork, if the condition is permitted, better bad smell of using meat of pig's tendon) .
If boil the porridge with the red meat, should boil the red meat slightly with the boiling water first, then clean; If like boiling the porridge with the salty pork salted down, should salt the salty pork down one day ahead of time, the method is as follows: Pork is one, rinse well, wipe and do, spread 2-3 teaspoon salt, daub on the meat evenly, dose (not freeze into freshness dose of the ice) put under the refrigerator Salt 12 hour or a longer time down with tasty;
4,Boiled water of the porridge to fully boil the lower material: Much water is put in the big slaughterhouse, boiling, just materials are put. Lower piece of meat, ginger stretch first, fire mustn't be closed lightly, the piece of meat reaches to the boiling water, but some overheat outside is familiar and hard, seal live in gravy of inside, meat it boils to be terrible behind the porridge in this way, then wait for water seethe with excitement Milan and first 100-year egg that mince that salt down at present again, and this first 100-year egg minces and lays porridge and rice to boil together, the 100-year egg will be melted, incorporate in the taste of the porridge.
5,First the fire, and then small fire, the duration and degree of heating wants the foot: Water has boiled, after the lower material, the fire boils for 20 minutes first, then transfer to the small fire and boil for one and a half hours, the foot of duration and degree of heating, the porridge is soft and tasty and easy to digest;
6,The feel of the porridge is dealt with: In turn little fire, boil for one and a half hours, mince the second 100-year egg too, pull the red meat boiled in the porridge out at the same time, push lightly with the chopsticks, tear into the silk of silk, put back to the porridge with second 100-year egg, with boiling the end for half an hour, then close the fire.
The second 100-year egg is added into porridge in half an hour before closing the fire, can boil and not have bad smell of lime the second 100-year egg in half an hour, while soften slipping, can have 100-year egg too while eating the porridge, and because meat is that water boils at present, have also kept certain fresh flavor and torn into the silk, put back to the porridge, very delicious.

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