How to make salted egg porridge

1/2 bowl of rice; 1 salted egg; 1/2 head of mustard greens; wolfberry to taste

How to make salted egg porridge

Soak wolfberries in warm water first;

Cut the mustard greens into small dices, sprinkle with a little salt and marinate briefly;

Leave the yolk of the salted egg intact and cut the egg white into small dices;

Put rice in a casserole, add water and boil over medium heat;

Add the chopped mustard greens and salted egg whites;

Cook over low heat for 20 minutes;

Add a little chicken essence to adjust the taste and sprinkle a few drops of sesame oil;

Finally, chop the salted egg yolk into pieces and put it on top, then sprinkle with soaked wolfberries.

Salted eggs, due to being pickled for a period of time, have significant changes in nutrients: the protein content is significantly reduced, from 14.7 grams per 100 grams of fresh eggs to 10.4 grams; the fat content is significantly increased, from 11.6 grams per 100 grams of fresh eggs to 13.1 grams; the carbohydrate content changes even more, from 1.6 grams per 100 grams of fresh eggs to 10.7 grams; minerals are better preserved, and the calcium content is greatly increased, from 55 milligrams per 100 grams of fresh eggs to 512 milligrams.