Top 10 Ways to Cook Flavorful Minced Meat Congee Every Homemaker Should Know

Ingredients:

• White rice: 1 small bowl
• Pork tenderloin: 100g
• Carrot: 1 piece
• Spring onion, cilantro
• Fish sauce, salt, pepper, seasoning powder

Instructions:

• Step 1: Toast the rice until golden: Take 1 bowl of rice, wash it thoroughly, and let it drain. Then, toast the rice until golden evenly. Note: Use low heat to toast the rice. Keep turning and observing with chopsticks until the rice turns golden as shown in the picture.
• Step 2: Cook the congee until soft: Boil a pot of water, and when the rice is evenly golden, pour it into the pot and cook until the rice is soft.
• Step 3: Add onion and carrot to the congee: After the rice is soft, reduce the heat and start making carrots. Clean the carrot peel and cut it into pomegranate seed shapes. After cutting, put the carrot in the congee pot and turn the heat up.
  Step 4: Season the meat: The pork should be marinated in advance. Marinate the meat with ½ teaspoon of salt + 1 teaspoon of seasoning powder + a little chopped spring onion + pepper. Mix well and let it sit for about 15 minutes. When the meat is marinated, put it directly into the congee pot. When doing this, remember to stir your hands to keep the meat from clumping together.
• Step 5: Complete and enjoy minced meat congee: Cook the congee for another 5 minutes with high heat, then season it again for a satisfying taste. Add chopped spring onion and cilantro. Then turn off the heat and ladle the congee into a large bowl. Sprinkle some ground pepper on top, and it's ready to serve.

Ingredients:

• Rice: 200 gr
• Pumpkin: 150 gr
• Minced pork: 100 gr
• Seasonings (for baby food, avoid seasoning): Cooking oil, fish sauce, salt

Instructions:

• Rinse the rice thoroughly, add rice and water to a pot and bring to a boil. Peel and clean the pumpkin, then dice it. You can either steam the pumpkin separately and puree it or cook it with the congee, depending on your baby's weaning stage.
• Clean the pork and finely mince it by hand or use a grinder for a smoother texture.
• When the congee is boiling, add the minced pork and pumpkin and cook for an additional 5 minutes.
• Once the congee boils again, turn off the heat, transfer the congee to a bowl, and enjoy immediately. If cooking for a child over 1 year old, when adding the meat to the pan, you can sauté it briefly. At the same time, add a bit of fish sauce and salt to the congee according to your child's taste preferences.

Ingredients:

• Rice: 100 gr
• Straw mushrooms: 100 gr
• Minced meat: 100 gr
• Potato: 1 piece
• Carrot: 1 piece
• Cilantro 5 gr
• Cooking oil: 1 tablespoon
• Seasonings: Salt, pepper, MSG, broth mix
• Egg: 1

Tools: Electric rice cooker, pan, stove,...

Instructions:

• Prepare vegetables:
  • Peel and clean the potato and carrot, then dice them. Rinse the cilantro.
  • Cut the roots of the straw mushrooms, soak them in diluted saltwater for 15 minutes, gently squeeze to remove dirt, then rinse 2 - 3 more times with clean water and let drain before dicing.

• Marinate minced meat:
  • Place the minced meat in a bowl with a pinch of salt, pepper, MSG, and broth mix, mix well, and marinate for 15 minutes to allow the meat to absorb the seasonings.
• Sauté vegetables:
  • Heat a pan with 1 tablespoon of cooking oil, when the oil is hot, add the diced potato and carrot and sauté for 2 - 3 minutes until the vegetables are cooked but still firm.
• Cook congee:
  • Put 1 cup of rice and 400ml of water in an electric rice cooker, then turn the 'COOK' button on and cook for 10 minutes until the rice is tender.
  • When the rice is cooked and the rice cooker switches to the 'WARM' mode, open the lid and add the sautéed vegetables, cook for an additional 1 - 2 minutes. Next, add the marinated minced meat and mix well to cook the meat.
  • Then, beat the egg, add it directly to the congee, and stir well. Finally, add the mushrooms, stir well to blend the ingredients, and cook for an additional 5 - 10 minutes.

• Finished product: The congee is fragrant and sweet with the aroma of vegetables and mushrooms, enhanced by the slight richness of the egg. Sprinkle cilantro and pepper on top, and enjoy it hot for the best taste!

Ingredients:

• Clam meat 500 gr
• Ground meat 300 gr
• Brown rice 80 gr
• Lemongrass 3 sprigs
• Shallots 10 gr
• Bean sprouts 50 gr
• Cilantro 10 gr
• Spring onions 30 gr
• Fish sauce 1 tablespoon
• Cooking oil 1.5 tablespoons
• Seasonings: A bit (sugar; salt; pepper; MSG; broth powder)

Instructions:

• Prepare clam meat:
  • Clam meat can be bought at the store or supermarket. Clean the clinging shell fragments from the clam meat, wash the clam meat with salt, and rinse it with water. Drain well.
• Prepare other ingredients:
  • Clean the cilantro thoroughly. Keep the head of the spring onion intact and cut the leaves into small pieces.
  • Chop the cilantro. Rinse the bean sprouts and drain them.
  • Peel and slice the shallots. Cut the lemongrass in half and crush it.
  • Heat a pot on the stove, add 1/2 tablespoon of cooking oil. When the oil is hot, add 2/3 of the sliced shallots and sauté until the shallots turn light yellow, then immediately turn off the heat. Strain the fried shallots through a sieve and set aside to drain the oil. Save the fried shallot oil in a separate bowl.

• Cook congee:
  • After buying brown rice, rinse it thoroughly to remove dust and dirt, then add the fried shallot oil and mix well.
  • Put the rice in a pot with 700ml of filtered water and cook over medium heat for about 30 minutes until the congee is tender.
• Sauté minced meat and clam meat:
  • Heat a pan, add 1 tablespoon of cooking oil, and heat it. When the oil is hot, add the remaining sliced shallots and sauté until fragrant. Then add the ground pork and stir well over high heat until the meat is cooked and firm. Next, add 1/2 teaspoon of MSG, 1 teaspoon of salt, 1/2 teaspoon of broth powder, and 1 teaspoon of sugar to the pan, stir well for another minute, then transfer the meat to a bowl.
  • Put 1/3 of the lemongrass into the pan and sauté until fragrant. Then, pour all the clam meat into the pan and stir over high heat with 1/2 teaspoon of MSG, 1 teaspoon of salt, 1/2 teaspoon of broth powder, 1 teaspoon of sugar, and 1/2 teaspoon of pepper. Stir well for 3 minutes, then turn off the heat.
• Finish:
  • After the congee is tender, add the clam meat and 2/3 of the sautéed minced meat to the pot. Add 1 teaspoon of broth powder, 1/2 teaspoon of MSG, 1 tablespoon of fish sauce, and all the remaining lemongrass into the pot, then season to taste, stir for another 2 minutes, then turn off the heat.
  • Transfer the congee to a bowl, add cilantro, finely chopped spring onions, and fried shallots on top, sprinkle with a bit of pepper, and decorate it to make it look beautiful. It's done!
• Finished product: This clam meat and minced meat congee is simple, easy to make, very fragrant, delicious, and nutritious. It's especially good for children and pregnant women. Try making this dish for the whole family to enjoy!

Start your culinary adventure with a tantalizing mix of ingredients: 3 tablespoons of rice, 50g of lean pork, 50g of potatoes, 1 purple onion, 1 stalk of green onion, 1 sprig of cilantro, and a teaspoon of baby-friendly fish sauce.

Ingredients:

• Broken rice: 70g
• Pork: 100g
• Chicken eggs
• Green onions: 3 sprigs
• Ground pepper: ½ teaspoon
• Seasoning powder: ½ teaspoon
• Cooking oil: ½ teaspoon
  How to cook minced pork and egg congee

Instructions:

• Step 1. Prepare the ingredients:
  • Chop the green onions finely.
  • Rinse the broken rice, then soak it in water for a few hours to soften or you can use cold rice to cook.
  • Rinse the pork with salted water, then rinse it again, drain, and finely mince. Then add ½ teaspoon of seasoning powder, ½ teaspoon of ground pepper, and ½ teaspoon of cooking oil, mix well and let it sit to prepare for congee.
  • Finely mince the pork
• Step 2. Cook the congee:
  • Once the rice is soaked, rinse it again to make it clean, then put it in a pot, pour double the amount of water, turn on medium heat until boiling, then reduce the heat and cook until the porridge is done. During the cooking process, regularly skim off the white foam to make the porridge clear and better, stir it well so that the porridge does not stick to the bottom of the pot, and add boiling water if the porridge is too thick.
  • When the porridge has expanded, add the minced meat, stir until the meat is cooked, then taste to see if the porridge is ready to eat, and add seasoning. After that, turn off the heat.

Ingredients:

• Minced meat 100g
• Rice 1 cup
• Carrot 1/2 piece
• Pumpkin 200g
• Lotus seeds 100g
• Mung beans 1/2 cup
• Cilantro a little
• Purple onions 1 piece
• Fish sauce 1 tablespoon
• Filtered water 1.5 liters
• Cooking oil 1 tablespoon
• Common spices a little

Processing:

• Marinate minced meat:
  • You can buy minced meat from the store or prepare and finely mince the meat yourself.
  • Peel and finely chop half of the purple onions, marinate with the minced meat. Then add a little pepper, seasoning powder, and 1 tablespoon of fish sauce. Mix the meat well to absorb the flavors and marinate for 5 minutes.
• Prepare vegetables:
  • Wash the carrots and pumpkins with water, peel off the skin, and cut into small square pieces.
  • Rinse the lotus seeds once with water and place them on a plate with carrots, pumpkins, mung beans, and white rice.
• Cook porridge:
  • Add 1 tablespoon of cooking oil to a pot and heat it over medium heat. When the oil is hot, add the remaining purple onions and sauté. When the onions turn golden and fragrant, add the marinated minced meat and stir until the meat turns white.
  • Pour 1.5 liters of water into the pot, then add all the ingredients: carrots, pumpkins, lotus seeds, mung beans, and rice. Continue to simmer over medium heat and cover.
  • When the rice is soft, you can season with salt or seasoning powder to taste. Cook for about 30 - 40 minutes until the porridge is cooked and the ingredients are soft.
• Finished product:
  • When the porridge is done, turn off the heat, transfer to a bowl, sprinkle with a little cilantro, and enjoy. This visually appealing and nutritious porridge is worth a try!
  • The porridge has the fragrant aroma of lotus seeds and the sweet freshness of vegetables, with a satisfying chewiness from the minced meat that has been lightly sautéed.

Ingredients:

• 100g uncooked rice
• 1 liter filtered water
• 100g lean pork
• 1 Bac Thao egg
• 1 piece of fresh ginger
• 5g spring onions
• 1 tablespoon white wine
• 1/4 teaspoon white pepper
• 3ml sesame oil
• 5g salt

Instructions:

• Prepare the ingredients:
  • Soak the rice for 30 minutes to 1 hour to reduce congee cooking time. Skip this step if using a pressure cooker.
  • Season the minced pork with salt and white pepper, letting it marinate for 15 minutes.
  • Cut Bac Thao egg, ginger, and spring onions into small pieces.
• Cook the congee:
  • Bring the soaked rice and 1 liter of water to a boil. Simmer for 15 minutes.
  • Add the seasoned minced pork to the congee, stir until the pork is cooked. Then add Bac Thao egg, chopped ginger, and sesame oil. Continue cooking until the congee is tender, then turn off the heat.

• Final touches:
  • Add chopped spring onions to the bowl, pour the hot congee over, and enjoy. You can also serve it with additional Bac Thao egg on the side. Sprinkle white pepper on top or garnish with extra spring onions for a delightful presentation.