Delicious every day, Beef egg spends the way of congee, how is beef egg beautiful congee done delicious

This beef egg spends congee to be extensive pattern congee actually, cantonese is good at burning dried meat, bao congee, bao soup. I discover they like the combination of beef and egg very much, meal of beef slippery egg, beef egg spends congee. . . . Very delicate really nevertheless ah the night of ～ winter day, drinking a bowl of reeky congee is a work that does not pass again happily!

With makings

Beef end
Do Xianggu mushroom
Egg
Rice
Polished glutinous rice
Chopped green onion
Soup-stock (water)
Unripe smoke
Cooking wine

Beef egg spends the way of congee

Will dry Xianggu mushroom shifts to an earlier date bubble is soft, cut Cheng Ding
rice abluent, add sail upstream, begin to boil congee; A few cooking wine and gallinaceous egg white are added in beef end, souse 10 minutes
Again when congee is about to had been boiled (when rice blossoms) , burn the oil in hot pot, the bovine ground meat with enter souse good and Xianggu mushroom man explode fry
Join unripe smoke, salt, reach soup-stock (or water, quantity need not too much, had done not have man of beef Xianggu mushroom a bit can) , after be being boiled, stew of again small fire boils a few minutes
measure 4 medium beef end juice fall into the congee that is about to had been boiled, continue to boil 10 minutes or so, soup juice is ropy can
Enter the egg of a break up finally, with the chopstick fast agitate comes loose, close fire to cover tightly one minute again, scatter finally on chopped green onion

Small stick person

1.The congee that boil when can compare put a bit water less at ordinary times, because of beef end Shang Zhili also contains juice.
2.The congee that boil can join a few polished glutinous rice, can make congee ropier.
3.White pepper render palatable can be joined by him be fond of when eating.
4.When frying beef end, the proposal uses olive oil, can make congee more relaxed so, not fat

2020-06-20