Beef Congee/滑牛粥

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This is another congee dish, I am very much in love with congee recently. The cooking is very similar to the previous post pork congee, but this time I used beef instead.

https://caiqinchen.com/2019/06/29/congee-with-preserved-egg-and-pork-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/

So add 10 times as much water to cook the short grain rice that was already frozen over night. Wait till the rice is ready, add Shredded ginger cook for 2 minutes, then add the marinated thin sliced beef to it continue to cook for 3-4 minutes.

Crack 2 eggs in a bowl and mix well, then pour the egg over the congee, turn the heat off right away.

Add some shredded lettuces on the bottom of a bowl, then add some hot congee to the bowl, garnish it with some scallion.

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這是另一道粥品,我最近非常喜歡粥。做法與之前的豬肉粥非常相似,但這次我用牛肉代替了。

HTTPs://caiqinchen.com/2019/06/29/congee-with-preserved-egg-and-pork-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/

加入10倍的水來煮已經凍了一夜的大米,。等到粥準備好,加入切成絲的姜煮2分鐘,然後加入醃制好的薄牛肉片,繼續煮3-4分鐘。

在碗中打入2個雞蛋攪拌好,然後把雞蛋倒在粥上,馬上把火關掉。

在碗底加入一些切碎的生菜,然後加入一些熱粥到碗裡,用一些蔥來裝飾。

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