Upgraded version of preserved egg and ham porridge(sheng ji ban pi dan huo tui zhou )

Upgraded version of preserved egg and ham porridge

Introduction:

"Today, I'd like to share with you a different, improved version of preserved egg and ham porridge."

Production steps:

Step 1: soak the rice in cold water for two hours in advance

Step 2: ham, preserved egg, dried beancurd, chopped and set aside

Step 3: Chop onion and ginger

Step 4: add four bowls of water to a casserole, about 1000g, and bring to a boil

Step 5: add ginger, ham, preserved egg, beancurd and soybeans in the pot and bring to a boil.

Step 6: bring the pot to a boil again, add the soaked rice and bring to a boil. Turn to low heat and simmer slowly for more than an hour until it is thick. Sprinkle appropriate amount of salt and chicken essence to flavor before leaving the pot.

Step 7: sprinkle a little scallion and sesame oil before drinking.

Materials required:

Rice: 200g

Ham: 50g

Water: 1000g

Pipan: one

Soybeans: 50g

Yuzhu: 50g

Scallion: 20g

Ginger powder: 10g

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: there's no secret to cooking porridge. It's still an old saying that slow work leads to meticulous work, at least one hour faster

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Sheng Ji Ban Pi Dan Huo Tui Zhou