Porridge
By VicentaLakin
A lot of people can do it once. This self-made porridge porridge replaces thin meat with porridge, greener and healthier. It's just after spring. It's time to shave oil, eat porridge sooner or later. It's good for the stomach. When spring comes, eat more congee. You can also add mushrooms and taste better. That's egg mushroom congee。
Recipe Recommendations
- glutinous rice half a bowl
- preserved eggs two
- chives a little
- ginger few slices
- salt two teaspoons
- chicken essence a small spoonful
- salty and fresh
- cook
- an hour
- ordinary
Steps for Porridge
1
The eggs are peeled, the apricot mushrooms are washed clean. Last time I looked at a food field, it was better to wash almonds and mushrooms than to soak。
2
Onions wash clean onions for spare。
3
Ginger slices。
4
The apricot mushrooms and the skin eggs have a spare。
5
The casserole shall be filled with half a bowl of rice, half a pot of water shall be boiled, the foam shall be made, and the eggs and mushrooms shall be boiled, and the small fire shall be boiled for an hour. Porridge made out of casseroles is very delicious. Just put onions in the bowl。Porridge Make Tips
1. Two century eggs are enough; it is best to buy the lead-free variety. Adding too many makes the flavor too strong and affects the texture.
2. It is best to use a clay pot, though other pots can be used. However, clay pots not only retain heat better but also produce porridge that is far more fragrant, glutinous, and smooth than other cookware.
3. Sprinkle with chopped green onions before serving to enhance the flavor.
4. Cook it a bit longer; simmering for about an hour makes it very fragrant.