Rice and egg porridge(sui mi dan hua zhou )

Rice and egg porridge

Introduction:

"I remember when I was a child, my mother would grind rice into grits and cook porridge. I haven't eaten it for a long time. I really want to soak a little rice, beat it into broken rice with a blender, cook porridge and pour egg floss. It's great. It's more delicious than what I ate when I was a child! It's also very simple to make. It's not as time-consuming as rice porridge. It's more suitable for making breakfast soup

Production steps:

Step 1: 1. Material drawing: soak the rice in advance,

Step 2: 2. Boil water in a pan, and beat the soaked rice with water into pieces with a blender.

Step 3: 3. Break up the eggs

Step 4: 4. The egg liquid of the beaten rice paste.

Step 5: 5. After the water boils, pour in the rice pulp.

Step 6: 6. Stir while pouring.

Step 7: 7. Cook over low heat for more than ten minutes. Stir in the middle to avoid pasting. When the rice porridge is thick, pour in the beaten eggs.

Step 8: 8, pour egg flower slowly, need to use a spoon to push porridge slowly, avoid egg liquid into large pieces, at the same time also avoid egg liquid paste bottom, egg flower all float up, turn off the fire.

Materials required:

Rice: right amount

Eggs: right amount

Water: moderate

Note: 1, do this porridge, the amount of rice is very small, put in too thick, not delicious. 2. Stir the rice paste after cooking to avoid paste. 3. Rice porridge must be cooked until it tastes sticky.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Sui Mi Dan Hua Zhou