Congee with lettuce and preserved egg(sheng cai pi dan zhou )

Congee with lettuce and preserved egg

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. The preserved egg porridge with lettuce is light and 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: peel and dice the preserved egg. Shred onion and ginger separately.

Step 5: add preserved egg dice after porridge is cooked.

Step 6: add onion and ginger and cook for 10 minutes.

Step 7: wash the lettuce and cut it into small pieces.

Step 8: Boil the preserved egg for 10 minutes, then add the lettuce to cook.

Step 9: pour in a little sesame oil and turn off the heat.

Materials required:

Rice: 50g

Pipan: one

Lettuce: 100g

Salt: right amount

Scallion: right amount

Ginger: 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. Lettuce should not be cooked for a long time to avoid yellowing and affecting appetite.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Sheng Cai Pi Dan Zhou