Egg and ham congee
By VicentaLakin
The best thing for the summer was two porridges, one in the morning and one in the afternoon, but you can't always have congee in the morning, so you decide to have all kinds of porridge in the morning and then at night. It's one of the most famous, but it's not too hot to have fresh meat in the house, and it's a big ham
Recipe Recommendations
- glutinous rice 1 bowl
- ham 1 bar
- preserved eggs one
- salt 3g
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Egg and ham congee
1
An egg is cut into small pieces and ham is cut into a little silk
2
(b) The curds in the casserole are used as a porridge base for about half an hour before the ham starts cooking
3
Because the eggs are so ripe, they can't eat for a long time, so they can be added 10 minutes after the ham is cooked
4
The eggs will be boiled for two or three minutes, the salt will be evenly mixed, and the extra heat of the casserole will make the porridge thicker and better