Delicious every day, The practice of congee of authentic lean lean, how is the most authentic practice solution

The practice of congee of authentic lean lean, how is the most authentic practice solution _ done delicious

Congee of lean lean of egg of a bowl of skin, always be I arrive when congee inn not two anthology. Sweet thick soft slip, full abdomen warm heart, the Q of leather egg plays the slippery tender companion with lean lean to wear congee sweet excessive at glibly, let a person drink a bowl of such congee to also feel be perfectly satisfied. Suitable man, also should just such congee, gentle and exquisite, make a person warm, at be being accompanied constantly in years also won't heart repugn tired...

With makings

Rice	150 grams
Leather egg	2
Pig lean lean	90 grams
Water	Right amount
Salt	Right amount
Gallinaceous essence	1/4 spoon + 1/4 spoon
Cooking wine	1/2 spoon
Amylaceous	1/2 spoon
Balm	1 small spoon

The practice of congee of leather egg lean lean

Put rice into big bowl, after the knead that add water, abluent, put into water to immerse 30 minutes
The rice that crosses bubble once more abluent, drop goes falling into boiler after water, add water right amount, water quantity is 2 times when cooking at ordinary times about. The boiler on the lid is built, press switch begins to boil
Lean lean immerses after haemorrhage water, rinse clean again, cut shredded meat, put salt spoon of 1/4 of essence of right amount, chicken, cooking wine, amylaceous, catch mix even hind souse 10 minutes
Leather egg decorticates, cut Cheng Xiaoding
Lid of the boiler after congee is boiled moves away aperture of a few put apart to avoid to attack boiler, boil control congee water to 10 minutes gradually thick hind take boil lid to often churn with spoon
Use a skillet additionally, enter a few water, after be being boiled, issue shredded meat, dial with the chopstick medicinal powder, boil become shallow to all color
Fish out hind develops foam of scour off float with Wenshui, drop goes water
Congee is boiled so that rice puts egg of shredded meat, skin after water of completely squashy congee is stiffer also, salt spoon of 1/4 of essence of right amount, chicken, boil 1 minute or so again, churn ceaselessly with ladle, put balm, fill after agitate divide evenly piece can

Small stick person

1, lean lean uses condiment beforehand souse had salty little taste, after be being boiled again with congee finally, taste mouthfeel is better.
2, what when boiling, according to oneself domestic place uses is electric rice cooker or skillet can be adjusted by oneself boil make time, boil congee water gradually thick hind often should churn with spoon, avoid congee to be stuck to the end of boiler so.
3, time of the shredded meat that boil is shorter, after shredded meat bleachs entirely namely fish out, the mouthfeel of time long flesh is easy old.

2019-12-30