How to make preserved egg porridge

How many methods do you know about the 674 preserved egg porridge? Let me introduce several methods of making this porridge. I hope you like it.

How to make preserved egg porridge

Century Egg Porridge

Ingredients: 100g rice, 50g duck eggs,

Accessories: 2g ginger, 5g coriander,

Seasoning: 5g soy sauce, 3g white wine, 5g sesame oil

Preserved egg porridge recipe

1. Wash the rice and cook it into porridge with water;

2. Wash the preserved eggs to remove the red mud, peel them, cut them into small pieces, pour all the prepared seasonings (5 grams of soy sauce, 3 grams of wine, 5 grams of sesame oil) on them and marinate them;

3. Peel the ginger, cut it into thin strips, and wash it quickly in cold water;

4. Wash and cut the coriander into sections;

5. Pour the white porridge into a pot and heat it, add the preserved egg and ginger, sprinkle with coriander after serving.

Tips:

Food incompatibility:

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."

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

Coriander: When taking tonics and Chinese medicines such as Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander to avoid reducing the efficacy of the tonics.

Preserved Egg Porridge Method 2

1. Cut the preserved egg into small pieces and set aside.

2. Pour half bowl of water into the pot and bring to boil.

3. After the water boils, pour in the white porridge and continue to boil. Add the chopped pickled mustard tuber and preserved egg granules, stir while cooking to prevent sticking to the pan.

4. After the porridge boils, add appropriate amount of cooking oil, salt, MSG, pepper and chopped green onion, mix well and serve.

Preserved egg porridge recipe three

1. Wash the white rice, add 8 cups of water and soak it for 20 minutes, move it to the stove and bring to a boil, add the clams soaked in water, and simmer the porridge over low heat.

2. Boil the preserved eggs with the shell for 5 minutes, peel and slice them, put them into the porridge and cook together. Then add salt and pepper and mix well. Turn off the heat and serve.

Porridge notes

1. Boil the preserved eggs before adding them to avoid making the porridge black.

2. When soaking clams, you may add some cooking wine to the water to reduce the fishy smell.