Cucumber porridge and preserved egg porridge

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Cucumber porridge and preserved egg porridge

Ingredients: two preserved eggs, three slices of ginger, a bowl of leftover rice, a cucumber, chicken essence, salt, pepper, and chopped green onions.

How to make cucumber porridge and preserved egg porridge

1. Pour the leftover rice into the pot, add a lot of water, boil over high heat, then simmer over medium heat.

2. During these 10 minutes, peel the preserved eggs and cut them into small pieces, wash the cucumbers and cut them into small strips.

3. Dissolve the chicken stock with a little water. If you are using chicken stock powder, skip this step.

4. When the rice is cooked to a thick consistency, add the ginger slices, and then add the chopped preserved eggs.

5. When the porridge is very thick, add chopped cucumber, salt, chicken essence, pepper and mix well.

6. Sprinkle some chopped green onions before eating to make it taste better.

Tips

1. Cucumbers should not be eaten raw as fruits, but should not be eaten too much.

2. Cucumbers contain fewer vitamins, so if you eat cucumbers regularly, you should eat other fruits and vegetables at the same time.

3. The tail of the cucumber contains more bitter substances, which have anti-cancer effects, so don’t throw away all the tails of the cucumber.

4. People with liver disease, cardiovascular disease, gastrointestinal disease and high blood pressure should not eat pickled cucumbers.