Steps to make pork liver and egg yolk porridge

Do you still remember the steps of making pork liver and egg yolk porridge? Let's summarize the method of making this porridge.

Ingredients for Pork Liver and Egg Yolk Porridge

Ingredients: 100g eggs, 25g rice, 100g pork liver,

Seasoning: 2 grams of cooking wine, 2 grams of salt

How to make pork liver and egg yolk porridge

1. Chop the liver into puree, add a small amount of cooking wine and salt and marinate for 10 minutes;

2. Wash a little rice, put it into a pot, add water and cook it into porridge for later use;

3. After the eggs are cooked, remove the whites and mash the yolks. Add the liver paste to the cooked rice porridge.

4. Season and cook over low heat for about 15 minutes.

Life Tips

Food incompatibility:

Eggs: Eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat or persimmon will cause diarrhea; and they should not be eaten with turtle, carp, soy milk, or tea.

Rice: Tang Dynasty Meng Shen: "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."

Pork liver: Pork liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybeans, tofu, quail meat, and pheasant; it should not be eaten with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame, and hawthorn; animal liver should not be eaten with vitamin C, anticoagulants, levodopa, paroxysmal, and phenelzine.