Ham and salted egg porridge

Ham and salted egg porridge

Introduction:

"Today's recommended porridge, although the material is not impressive, but the taste of the finished product is really extraordinary, it is called a fresh! I use Xuanwei ham and salted egg yolk, both of which are salty and fresh. They are cooked together in porridge to dilute their salty taste. Instead, they melt all the fresh meat and eggs into porridge. The thick and long aftertaste is incomparable between fresh eggs and fresh meat. It's really a classic

Production steps:

Step 1: four cooked salted egg yolks are crushed with the back of a spoon, thin ham is cut into shreds, a bowl of Thai fragrant rice and a bowl of high soup (bone soup or chicken soup is OK).

Step 2: clean the rice, pour it into the casserole, add the soup, half pot of water, add the shredded ham, mix well.

Step 3: bring to a boil over high heat, add the salted egg yolk and stir it up. Then change the heat to low heat, hold the lid of the pot with two chopsticks, cook for 15-20 minutes, open the lid every 5 minutes, and shovel it with a spoon to avoid pasting the bottom.

Step 4: cook until the porridge becomes uniform and thick, add appropriate amount of chicken essence and white pepper to taste, then turn off the heat, and finally sprinkle with scallion.

Materials required:

Cooked salted egg yolks: Four

Lean ham: moderate

Thai rice: a bowl

Soup: a bowl

Note: because the salted eggs and ham are already very salty, and the soup I added has been seasoned, so I didn't put any salt in this porridge. But if you don't put any salt in your soup, you should add a little salt in your porridge.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh