Porridge
By VicentaLakin
Breakfast congee, with a big egg, with a lot of skinny meat
Recipe Recommendations
- Wuchang rice 100g
- preserved eggs one
- thin meat 50g
- Jiang a small piece
- shallots second pill
- pepper a little
- starch appropriate amount
- refined salt half a teaspoon
- oyster sauce a little
- One product of fresh soy sauce a little
- corn oil a teaspoon
- salty fragrance
- cook
- half an hour
- simple
Steps for Porridge
1
Food packs。
2
Skinned meat follows a threaded rouches, with a small amount of salt, argon oil, a piece of sauce, pepper powder and corn starch caught to sticky, and corn oil mixed with corn oil。
3
I'll strangle it with a thin line if I cut it with a knife。
4
Then cut into blocks。
5
Start cooking the porridge, water the rice, softly push the bottom to prevent the bottom, and boil in the fire。
6
When the porridge is ripe, it's in the ginger, the meat, it's in the skin, it's in the eggs, it's in the sauce, it's in the salt, and it's in the pepper for five minutes. So watch out for the porridge of rice when it's covered or lighted。
7
Spill onions before you go out。
8
Sprayed。