Porridge
By VicentaLakin
AS A NORTHERNER OF THE TUNNEL, PORRIDGE SEEMS TO BE A NECESSARY FOOD FOR BREAKFAST, AND THE KEY TO ACCESSIBILITY IS TO KEEP A STOMACH. MY EATING CULTURE IN CHINA AND CHINA IS REALLY BIG AND DEEP, AND JUST A BOWL OF PORRIDGE CAN PRODUCE THOUSANDS OF TASTES. IT'S ALSO QUITE COMMON TO HAVE THIN PORRIDGE. IT'S SALTY, IT'S READY TO ENTER. THE Q-BALLS OF THE EGGS ARE SMOOTH WITH THIN MEAT。
Recipe Recommendations
- rice 1 measuring cup
- preserved eggs one
- lean meat 100 grams
- chives 1 tree
- Jiang 1 block
- salt appropriate amount
- cooking wine 1 scoop
- corn starch 1 scoop
- chicken essence 1 spoon
- salty and fresh
- cook
- ten minutes
- simple
Steps for Porridge
1
Prepare the ingredients needed to wash the rice in the casserole, and then burn the fire with the appropriate amount of water。
2
Skinned meat cuts a centimetre-square piece of wine, salt and starch grab。
3
Ginger-slice, onion-slice。
4
Scratch small pieces of eggs。
5
The thickness of the porridge is the crumbs and ginger that are cooked up to color。
6
Add eggs for a minute, salt and chicken and mix it evenly。
7
The finished chart。
8
The finished chart。Porridge Make Tips
note 1: ginger is primarily the removal of the smell of meat and eggs, and if you don't like it, you can cut the ginger slices and get the porridge out. 2. questions to add: xingyunmamami, we share learning efforts for the best。