Congee with preserved egg and Pleurotus eryngii

Congee with preserved egg and Pleurotus eryngii

Introduction:

"Many people have eaten and can make preserved egg and lean meat porridge. This homemade preserved egg and Pleurotus eryngii porridge uses Pleurotus eryngii instead of lean meat. It's greener and healthier. Just after the Spring Festival, it's time to scrape the oil. Eating porridge sooner or later is a good way to maintain the intestines and stomach. Spring is coming, so eat more porridge. You can also add Lentinus edodes to make it taste better. That's preserved egg and mushroom porridge. "

Production steps:

Step 1: peel the preserved egg and rinse the Pleurotus eryngii with water. The last time I saw a food column on CCTV, I said that it was better to wash Pleurotus eryngii with water than to soak it.

Step 2: wash the scallions and cut into scallions.

Step 3: slice ginger.

Step 4: dice the Pleurotus eryngii and preserved eggs separately.

Step 5: put half a bowl of Japonica rice into a casserole, add half a pot of water, bring to a boil, remove the froth, then add preserved eggs and abalone mushrooms, bring to a boil, simmer for one hour. Congee cooked in casserole is very fragrant. Serve in a bowl and sprinkle with chives.

Materials required:

Japonica rice: half bowl

Pipan: two

Chives: a little

Ginger: how many slices

Salt: two teaspoons

Chicken essence: a small spoon

Note: 1, preserved eggs can be put two at a time, it is best to buy that kind of lead-free preserved eggs. Too much will affect the taste. 2. It's best to cook in a casserole. Of course, other casseroles are OK, but the casserole not only keeps warm, but also makes the porridge taste delicious and smooth, far better than other pots. 3. Sprinkle scallions before leaving the pot to improve the taste. 4. Time a little longer, about an hour, a little stew, very fragrant.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh