Century Egg and Mussel Porridge

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Century Egg and Mussel Porridge

Century Egg and Mussel Porridge

Ingredients for preserved egg and mussel porridge

Ingredients: 100g polished rice, 160g duck eggs, 50g dried mussels,

Seasoning: 1g salt, 5g sesame oil, 3g cooking wine

How to make preserved egg and mussel porridge

1. Soak the mussels in hot water until they are soft, wash them, put them in a bowl, add cooking wine, and steam them until they are well cooked;

2. Peel the preserved eggs (pine eggs) and cut them into small pieces;

3. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;

4. Add about 1000 ml of cold water to the pot, put the rice in, boil it over high heat, then simmer over low heat;

5. When the porridge is almost done, add mussels, preserved eggs and salt and simmer until the porridge is done;

6. Add a little sesame oil and mix well, then serve.

Tips for making preserved egg and mussel porridge

Health Tips:

1. Relieve restlessness and clear away heat, nourish yin and clear fire, replenish blood and replenish essence.

2. Suitable for hypertension, tinnitus, vertigo and other symptoms.

Food incompatibility:

Japonica rice: Tang Dynasty Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."

Preserved eggs (duck eggs): Preserved eggs should not be eaten with soft-shelled turtle, plums, or brown sugar.