Mushroom, egg white and cabbage porridge

People say that mushroom, egg white and cabbage porridge is a byproduct of zongzi. Why do they say that? Let me tell you below, I hope you like it.

Mushroom, egg white and cabbage porridge

The salted egg yolks used to wrap the rice dumplings are the salted duck eggs I bought myself. The remaining salted egg whites would be a pity to throw away, but they are too salty to eat directly.

It is very suitable to be used to make porridge, which can be regarded as a waste utilization. A bowl of fragrant porridge is perfect for children or the elderly. It is soft, glutinous, fragrant and easy to digest, suitable for breakfast and dinner.

Ingredients for Mushroom Protein and Chinese Cabbage Porridge

Main ingredients: salted egg white, rice, glutinous rice, mushrooms, Chinese cabbage,

Ingredients: salt, sugar, chicken powder, pepper, chopped shallot, sesame oil

How to make mushroom, egg white and cabbage porridge

1. Add enough water to the pressure cooker, put in the washed rice and glutinous rice (2:1), bring to a boil over high heat, cover and simmer for 15 minutes.

2. Cut the egg whites into small pieces. Wash and cut mushrooms and Chinese cabbage into shreds.

3. Wait until the air in the pressure cooker is completely released, open the lid, put in the salted egg white and cook for 5 minutes, then put in the mushrooms and cabbage and cook for 5 minutes.

Stir constantly to prevent the bottom from getting sticky. Finally, add appropriate amounts of salt, sugar, chicken essence, pepper, and sesame oil according to personal taste, and sprinkle with chopped green onions.

Tips:

Salted egg whites contain oil and salt, so when adding salt at the end, you should taste it first and then decide how much to add.