Cucumber and egg porridge recipe

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Cucumber and Egg Porridge

Ingredients for Cucumber and Egg Porridge

How to make cucumber and egg porridge

1. Wash the brown rice and glutinous rice and put them in the rice cooker. Add 3 times the amount of water as the rice and cook. Cut the cucumber into small pieces and beat the eggs.

2. Put a little oil in the pan, add eggs and fry them until tender, then serve.

3. The porridge will be ready after about 30 minutes of cooking. Unplug the power cord and simmer for 5 minutes.

4. Pour an appropriate amount of cooked porridge into the pot (of course you can cook it directly in the rice cooker).

5. Add the eggs.

6. Add a little salt to season.

7. Add cucumber and bring to a boil. The cucumber should still be crispy.

Kind tips

1. I usually add a little glutinous rice, which will make the taste better and more nutritious. The ratio of brown rice to glutinous rice is about 2:1. You can also choose not to add glutinous rice, the taste will be worse and it will not be so thick, but the weight loss effect will be better.

2. Some friends may ask if brown rice needs to be soaked in advance. No, I didn’t soak it anyway. I cooked it in a rice cooker and it was well cooked in 30 minutes.

3. You can cook more porridge at one time and put it in the refrigerator. When you want to eat it, just add some cucumber and eggs.

Nutritional knowledge:

Brown rice: Contains a large amount of dietary fiber, rich vitamin B and vitamin E, as well as some trace elements. It can supplement nutrition and control weight to a certain extent.

Glutinous rice: Contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch. It is rich in nutrients, replenishes qi, strengthens the spleen and nourishes the stomach.