It's a wide-boiled egg silk congee
By VicentaLakin
In the cold winter, I've been hungry for days, and it's a good season for longings, and I remember that when Guangdong went to college, my school food was being thrown away every day. The only thing I could eat was this bowl of porridge. I'm not stingy about my appetite, and Guangdong's secret for cooking. The hot air, the porridges, the porridges, the porridges of the mouths, and the smell of chicken, so that in the cold winter a bowl of simple and warm porridges can disperse the whole winter。
Recipe Recommendations
- rice 200 grams
- preserved eggs 1
- chicken breast 1 block
- salt 4 teaspoon
- white pepper 2 teaspoons
- salty and fresh
- cook
- an hour
- simple
Steps for It's a wide-boiled egg silk congee
1
Rice washes up one night with half a spoon salt and a little bit of oil. Hours
2
When rice and bubble water pour into the pot, boil and turn the fire
3
Chicken chest wash and boil
4
Chicken torn
5
Chettin
6
It's so hot, it's so thick
7
Joined by chicken silk and leather egg paste
8
Add salt and white pepper, boil for 10 minutes and mix the material with porridge
9
Porridge comes out, white peppers and onions are in the right amount, and simple and delicious porridge is done