Shuttle Chef Recipe – Congee with Pork and Preserved Egg

Product: 4.5L Shuttle Chef (Outdoor) (TCRA-4500-GL)

Rice / 1 cup and a half
Water / 2.5 liters
Preserved eggs / 4 pieces
Pork / 1 bowl (thin slices)
Chicken powder / 1 teaspoon
Pepper / 1 teaspoon
Oyster sauce / 1 teaspoon
Salt / 2 teaspoons
Oil / 1 tbsp
Chopped green onion / amount

1. Wash the rice with clean water, add 1 teaspoon of oil and salt to soak for 30 minutes; marinate the pork with chicken powder, pepper and oyster sauce for 30 minutes; cut the preserved egg into small pieces for later use.
2. Add 2.5L of boiling water to the inner pot, and add pork, preserved eggs and rice.
3. After boiling, put it in the outer pot, cover and simmer for 2 hours.
4. Finally, sprinkle with chopped green onion and a little pepper according to personal preference.

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