preserved egg porridge
On the last day of the New Year's Day holiday, the kitchen was set up. I have always liked to eat porridge, haha... just make a preserved egg porridge. It is delicious and nutritious.
Recipe Recommendations
- preserved eggs two
- carrots half a
- cucumber half a
- spinach small amount
- coriander appropriate amount
- chicken legs appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for preserved egg porridge
1
The rice should be soaked for 30 minutes, boiled water, and poured in the rice. Boil first over high heat, then change to slow fire or simmer over low heat for about 30 minutes. Stir the rice a few times when boiling water is put into the pot, cover the lid and simmer on slow fire for 20 minutes, then start to stir constantly and continue for about 10 minutes until it becomes a thick paste and comes out of the pot. Add a little salad oil about 10 minutes after changing the porridge to slow fire.
2
Prepare the ingredients, wash them, diced carrots, cucumber, preserved egg, spinach, and coriander into sections for later use. Dice the chicken leg meat, marinate with soy sauce and cooking wine for a while, and set aside the ingredients.
3
When the porridge is almost cooked, add diced carrots and cucumbers, and add salt. The diced chicken legs can be put later. If you cook for a long time, the chicken will become too old and taste bad.
4
Finally, add the diced chicken meat, simmer for a while, add spinach, coriander, add chicken essence, and serve the pot.preserved egg porridge Make Tips
Cooking porridge with boiling water prevents it from sticking to the bottom and saves more time than using cold water.