[egg and fungus porridge]

[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