Coarse grainminced pork congee with preserved egg and preparation method thereof

Abstract

The invention discloses coarse grainminced pork congee with preserved egg and a preparation method thereof. The coarse grainminced pork congee with preserved egg is prepared from the following raw materials in parts by weight: 100 to 150 parts of polished round-grained rice, 10 to 20 parts of sticky rice, 50 to 80 parts of preserved egg, 50 to 80 parts of lean meat, 3 to 8 parts of refined salt, 2 to 5 parts of chicken powder, 0.2 to 1.5 parts of ground pepper, 0.5 to 2 parts of shredded ginger, 1 to 3 parts of sesame oil, 1 to 2 parts of chive, 1 to 5 parts of cooking wine, 1 to 3 parts of sweet potato starch, 2 to 5 parts of soybean, 2 to 5 parts of jumble beads, 5 to 10 parts of black soybean, 3 to 5 parts of niblet, 3 to 5 parts of sorghum flour, 2 to 5 parts of sweet potato, 3 to 6 parts of Chinese yam, 2 to 5 parts of potato and 1000 to 1500 parts of clean water. Through reasonable matching of coarse grain, the preserved egg and the lean meat and a proper cooking method, prepared minced pork congee with preserved egg is delicious, is rich in dietary fiber and has effect of health maintenance.

Description

technical field [0001] The invention relates to the field of food processing, in particular to coarse grain preserved egg and lean meat porridge and a preparation method thereof. Background technique [0002] Preserved egg and lean meat porridge is a very common porridge in China. It is made of preserved eggs and salty lean meat cut into small pieces. Preserved egg and lean meat porridge is very popular in Hong Kong. All congee noodle shops and Chinese restaurants must have this kind of porridge. Kind of porridge is provided, but the cooking method is slightly different in different restaurants: some use minced pork, and some use shredded pork. Using different lean meats will bring different textures to the porridge, but the taste is not much different. In the Mainland, some people add sesame oil and chopped green onion before eating, but in Hong Kong, they only add chopped green onion or crispy. Congee is the most common food in people's life. At first people ate it for b...

AI Technical Summary

Problems solved by technology

Preserved egg and lean meat porridge is loved by the elderly because of its sticky texture, smooth taste, and easy digestion. However, the elderly cannot often eat preserved egg and lean meat porridge. Preserved eggs are alkaline, and alkalinity can increase the viscosity of rice porridge. It is thicker, but at the same time, these alkaline substances will also cause a large loss of vitamin B1 in rice and lean meat

Vitamin B1 itself is not easy to be decomposed by heat, but when it encounters alkali, it will become very sensitive to heat. The time of cooking porridge is long and the temperature is high enough to degrade most of the vitamin B1 in rice and lean meat.