Preserved Egg and Bean Curd Peanut Porridge

Have you ever tried preserved egg, bean curd and peanut porridge? For those who haven't tried it, please read the following introduction.

Preserved Egg and Bean Curd Peanut Porridge

This time I cooked a very common breakfast porridge in Guangdong, which is also suitable for midnight snacks. I also added some preserved eggs, which he likes. Originally, I wanted to add yuba instead of yuba, but the yuba at home was used up, so I bought yuba instead.

The yuba skin melted into the porridge, making it even more delicious. It was a pleasant surprise.

Ingredients for preserved egg and bean curd skin peanut porridge

2 preserved eggs, a large piece of bean curd skin, peanuts (ginkgo can be used instead), salt, chicken essence, oil

How to make preserved egg and bean curd skin peanut porridge

1. Wash one cup of rice, add a small amount of salt and 2-3 teaspoons of peanut oil and marinate for half an hour.

2. Cut the bean curd skin into pieces and soak them in cold water (about 5-10 minutes). Let them dry and set aside.

3. Wash the peanuts and soak them in hot water (about 30 minutes) for later use.

4. Crush the preserved egg according to your personal preference and set aside.

5. Add a lot of hot water, bean curd skin and peanuts to the rice cooker and cook for 1.5 to 2 hours. Then add the preserved eggs and cook for half an hour. Add salt and chicken essence to taste.

Tips

This is a typical Guangdong porridge for reducing internal heat. The effect will be better if ginkgo nuts are added. It is best to have the preserved egg, bean curd and ginkgo porridge with some fried dough sticks or fried noodles for breakfast.

Of course, it’s also suitable for late night snacks!