Congee with preserved eggs but no meat
The last simple breakfast [preserved egg but no meat porridge] can be solved with only leftovers. Traditional preserved egg porridge takes a long time to cook, and there is still meat in it. This porridge of mine is purely a simple version, and the entire journey takes no more than 10 minutes.
Recipe Recommendations
- rice 1 bowl
- preserved eggs one
- leftover fried dough sticks appropriate amount
- shredded chives a little
- water a little
- salt a little
- oil a little
- salty and fresh
- cook
- half an hour
- simple
Steps for Congee with preserved eggs but no meat
1
Prepare rice, which can be overnight. Because the newly cooked porridge is too slow, haha.
2
Prepare preserved eggs and chop them. What kind of young eggs do I use? The very small preserved eggs are also very delicious on cold.
3
Add water to the rice over medium heat and bring to a boil, dripping a few drops of oil.
4
Add chopped preserved eggs.
5
Cook for a while over low heat, add salt to taste.
6
Stir well and serve.
7
Sprinkle a small amount of shredded chives and shredded fried dough sticks in the porridge.