Porridge
By VicentaLakin
Recipe Recommendations
- preserved eggs two
- lean meat
- rice appropriate amount
- Jiang
- salt appropriate amount
- soy sauce appropriate amount
Steps for Porridge
1
That's what we use, easy。
2
The first step is, we'll wash the rice and water and start porridgeing。
3
Meat cut into small grains, spare。
4
In the meat it tastes like salt and soy sauce. After a while of salting, we'll run the meat with water and change the color to make it clean。
5
Half the eggs are cut, and when the pot is opened, it pours into the pan。
6
The other half pine eggs cut into little petals and put them in a ginger pan for five minutes. It's for the smell of omelet lime, and then it's time to cut. It's not too good to try burning eggs when you choose them. It's better to handle them。
7
It's a pot. We put half of the eggs and thin meat and porridge together。
8
The eggs and meat go in and mix. Put the ginger of the steamed eggs together in the porridge and remove the smell of the meat and the smell of the eggs. The porridge must not be too thick, or the meat and the eggs will be cooked. Think of salting on this step。
9
I'm going to have to put the rest of my half-skinned eggs in the porridge, and then I'm going to have to work。
10
Done, put some favorite green leaves on it。
11
I kind of like rice. If it gets cold, it gets thicker! Let's eat rice. It tastes good. No, and no time to smell。Porridge Make Tips
Remember to add the century eggs in two separate batches; the first batch is meant to melt into the rice, while the second is for visual appeal and texture. When steaming the century eggs, be sure to include ginger to eliminate their distinct odor. When adding the first batch of century eggs and the meat, put the ginger used for steaming into the porridge to cook together, as this will help remove any gamey flavor.