How to make preserved egg and bean curd skin peanut porridge

I believe everyone wants to know how to make preserved egg and bean curd skin peanut porridge. Let me give you a detailed introduction below. I hope you like it.

How to make preserved egg and bean curd skin peanut porridge

The recipe of preserved egg, bean curd and peanut porridge is simple and it is a common dish in the preserved egg recipe collection. You don’t have to watch the preserved egg, bean curd and peanut porridge video to learn it, but how to make the best preserved egg, bean curd and peanut porridge? Follow the recipe instructions in the recipe collection to make this preserved egg, bean curd and peanut porridge.

Introduction of preserved egg, beancurd and 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 beancurd skin instead of beancurd skin, but the beancurd skin at home was used up, so I bought beancurd skin instead. Unexpectedly, the beancurd skin melted into the porridge and became more delicious. It was really a pleasant surprise.

Steps for making preserved egg and bean curd skin peanut porridge

1 cup of rice, wash and add a small amount of salt and 2-3 teaspoons of peanut oil to 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 eggs according to your personal preference and set aside.

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

Tips for making preserved egg, bean curd and peanut porridge

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!