Mushroom preserved egg millet porridge
By BurniceKunde
This weekend I never stopped at all. I had a constant fever, and my body temperature rose and fell. I didn't get any water and rice on Saturday. I felt a little hungry on Sunday, but that pile of medicine alone was enough for me. It was capsules, oral liquids, granules, and antiferetic medicine. After eating it, the taste didn't swell anymore. Now it's over 38 degrees. At night, my husband took the time to make this mushroom and preserved egg millet porridge. He has been heartbroken for me these two days. He has swung the thermometer so hard that their arms are sore and sore. He still has to look at me constantly when he goes to bed at night. Sigh, I really feel sorry!
Recipe Recommendations
- Xiaomi a small handful
- water appropriate amount
- preserved eggs half a
- mushrooms one
Steps for Mushroom preserved egg millet porridge
1
Cut one mushroom and half preserved egg into diced pieces
2
Wash the millet thoroughly, add appropriate amount of water and bring to a boil over high heat, add diced mushrooms and diced preserved eggs
3
Put two pieces of green vegetable leaves in. The color is good and nutritious. Change a small fire to cover the pan and continue to cook until thick (it is best to watch from the side, it will easily overflow the pan)
4
You can start!
5
Sticky and thick porridge!Mushroom preserved egg millet porridge Make Tips
1. Whether the porridge is good or not depends on the heat and time. Remember to cook slowly on low heat and not rush. 2. Preserved eggs are usually placed in rice porridge, but it is quite delicious when putting them in millet porridge. I have a cold and don't dare to put them too much. If you like to eat preserved eggs, you can adjust yourself. 3. Don't have too many mushrooms, just to adjust the flavor. If you have too much, it will not taste good.