[egg and fungus porridge]
Introduction:
"When my husband is at home, every meal is basically dry and thin. Before, it was basically cake and rice porridge. Recently, in order to save trouble, I mostly boil corn flour paste for him to drink... In other words, in their hometown, this kind of corn flour paste is called porridge, and I usually think porridge is called cooking by them... The first time I went to his house, they said to make porridge. I was very happy. As a result, when I saw it on the table, I was dumbfounded... Then slowly found that really in many aspects of the name are very different. Now, if I come across words that may be different, I will use the words I usually understand to make a second confirmation... It's troublesome, but insurance... Love has the final say, love egg paste, but I prefer rice gruel. Well, if it's meat porridge, it's better. So, even though my husband is at home, sometimes I do some porridge to make some porridge. Anyway, I'll take a bet. Of course, I have the final say. Material: main ingredients: 100g ingredients: 1 eggs, dried fungus, spinach, shrimp skin. Seasoning: half a bag of Shi Yunsheng's thick and mellow soup, with proper amount of salt
Production steps:
Step 1: soak dry Auricularia auricula and tear it into small flowers
Step 2: break up the eggs, spread them into thin skin and cut them into shreds
Step 3: wash spinach, blanch for a while, wring out water and cut into small sections; set aside
Step 4: pour the boiled rice into the pan and wash it
Step 5: pour in half a bag of Swanson soup
Step 6: add a little salt
Step 7: mix well
Step 8: pour in the processed agaric, shredded egg, spinach and dried shrimps
Step 9: boil
Materials required:
Japonica rice: 100g
Egg: 1
Dried Auricularia auricula: appropriate amount
Spinach: moderate
Dried shrimps: right amount
Shi Yunsheng soup: half bag
Salt: right amount
Note: 1. When spreading the egg skin, put a little oil in the pot to heat it up. Turn down the heat immediately after pouring the egg liquid into the pot, and turn the pan to make the egg liquid evenly cover the bottom of the pot, so that the egg skin can be spread into a very thin and non paste bottom; 2. The side dishes can be changed into other seasonal vegetables according to your preference; 3. I put more Auricularia auricula here, in other words, it is not easy to use dry Auricularia auricula How much do you need..
Production difficulty: simple
Process: boiling
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Ji Dan Mu Er Zhou
[egg and fungus porridge]
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