Porridge
By VicentaLakin
The rice application was made because of the daughter's mouth, she grew up in Hunan, had friends laugh, had to go back to Hunan for a week last week, and had only once porridge sent over and left it idle, which was all I needed. Porridge was made so bad, it was not as bad as the rice I used to cook with kamikaze, it was pretty good, it was smooth, and when it came to the supermarket, it was bought and cooked.
Recipe Recommendations
- porridge rice appropriate amount
- preserved eggs appropriate amount
- lean meat appropriate amount
- shallots appropriate amount
- ginger a small piece
- salt appropriate amount
- white pepper appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Porridge
1
The material's on top, uh, the meat's only a third.
2
The casserole is three times the size of rice, but because it's a casserole, it's a little more. I like to eat a little less congee.
3
Skinned meat cut off before it's ready, left it at the end, put a little ginger on it, and when the porridge is ready, it's good for old people and children.
4
Turn the pot and cook it for 15 minutes, with a spoon in the middle, fearing that the pot will be a little bit of oil and a sticky porridge.
5
The eggs boil for three minutes, with pepper powder and a little salt, and the onions cut thinly into the pot.
6
IT'S A NICE BOWL OF ONIONS AND WHITE PEPPERS. IT'S USUALLY WITH A HIGH-PRESSURE PAN AND THEN EGGS AND STUFF.