Fennel preserved egg porridge(hui xiang pi dan zhou )

Fennel preserved egg porridge

Introduction:

"Although I can't eat more preserved eggs, I still like its special taste. Preserved eggs are the most suitable for porridge. The porridge is thick, soft and smooth with delicate taste. Eating a bowl of preserved egg porridge in the morning will make people feel warm and happy from the bottom of their heart. And the preserved egg porridge with fennel is even more delicious

Production steps:

Step 1: wash the rice overnight in advance and bubble it.

Step 2: boil a proper amount of water in a wok, and then add rice to make porridge.

Step 3: to prevent porridge overflow, pour a little sesame oil into the pot.

Step 4: wash the fennel and cut it into small pieces.

Step 5: peel and dice the preserved egg.

Step 6: after porridge is cooked, add preserved egg and cook for 10 minutes.

Step 7: add fennel and cook for two minutes.

Step 8: add some salt and a little fresh vegetables, stir well, then turn off the heat.

Materials required:

Rice: 50g

Pipan: one

Fennel: 35g

Salt: right amount

Sesame oil: appropriate amount

Fresh vegetables: moderate

Precautions: 1. When cooking porridge, boil it with boiling water, so that the porridge will be fragrant and smooth. 2. In order to prevent porridge overflow, pour a little sesame oil into the pot. 3. Fennel can not be cooked for a long time, so as not to affect the appetite.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hui Xiang Pi Dan Zhou