Pork and preserved egg congee


Pork and preserved egg congee

Redefining Recipes for the Digital Age

Ingredients

Steps

  1. Pork cut into cubes. Do not wash and season with coarse salt overnight.
    Pork cut into cubes. Do not wash and season with coarse salt overnight.
  2. Remove the shell and the core from the ginkgo seeds.
    Remove the shell and the core from the ginkgo seeds.
  3. Slightly wash the rice. Mix oil and rice together. Let stand for 10 minutes. This will make the congee smooth and thicker.
    Slightly wash the rice. Mix oil and rice together. Let stand for 10 minutes. This will make the congee smooth and thicker.
  4. Pork washed several times to remove the salt.
    Pork washed several times to remove the salt.
  5. Put rice, pork, ginkgo seeds and thousand years egg ( cut into 8 pieces) into the cooker.
    Put rice, pork, ginkgo seeds and thousand years egg ( cut into 8 pieces) into the cooker.
  6. Add 1 litre water.
    Add 1 litre water.
  7. Choose grain congee function to cook.
    Choose grain congee function to cook.
  8. Done in 2 hours.
    Done in 2 hours.
Languages
Congee mit Schweinefleisch und eingelegtem Ei - Deutsch (German) version
Gachas de cerdo y huevos en conserva - Española (Spanish) version
Congee de porc et d'œufs confits - Français (French) version
Bubur babi dan telur kalengan - Bahasa Indonesia (Indonesian) version
congee di maiale e uova in conserva - Italiana (Italian) version
豚肉と卵のお粥 - 日本語 (Japanese) version
돼지고기와 계란죽 - 한국인 (Korean) version
โจ๊กหมูและไข่เยี่ยวม้า - แบบไทย (Thai) version
猪肉皮蛋粥 - 简体中文 (Simplified Chinese) version
豬肉皮蛋粥 - 香港繁體中文 (Traditional Chinese - Hong Kong) version