Scrambled rice congee
By VicentaLakin
It's hot for porridge. Turn out the dry pickles in the cellar and make a little rice congee. I'm used to making rice. It's hot. It's always too much to play with, because it's more troublesome to go to the insides, and dry bees are the least of the problems, and they can be used for bubble hair. But we can't just put it down and think of part of it. The porridge is either light or sweet, and less salty. Actually, it's good to make congee with seafood。
Recipe Recommendations
- mussels 15 grams
- scallops 5 grams
- Xiaomi 70 grams
- glutinous rice 30 grams
- ginger slices a little
- salt a little
- green onion a little
- salty and fresh
- cook
- several hours
- simple
Steps for Scrambled rice congee
1
Usage: 15 grams for pickles, 5 grams for dry beets, 70 grams for milligrams, 30 grams for milligrams, a little bit for ginger, a little for salt, a little for onions
2
I'm not sure what I'm talking about
3
Pick it up, get rid of the pickles
4
The rice is washed with water。
5
I'm going to put a little cuisine, a little rice and ginger chips in the kitchen, and I'm going to add a proper amount of water
6
Cover the lid, power
7
Select porridge function, start。
8
It's over
9
Unmask
10
Splendid, salted and onioned。Scrambled rice congee Make Tips
The ratio of each material may be adjusted to its own preferences。