Porridge with porridge and egg

Porridge with porridge and egg

Introduction:

Production steps:

Step 1: soak Porphyra, cut the lean meat into minced meat, cut the scallion into scallions and set aside.

Step 2: wash the rice, boil the water, start to boil the rice, boil it over low heat and cook for 25 minutes.

Step 3: add minced meat and mix well, then add laver and cook.

Step 4: add seasoning.

Step 5: beat the eggs, mix well and sprinkle with scallion.

Materials required:

Pearl rice: 200g

Porphyra: 20g

Lean meat: 50g

Egg: 1

Scallion: 15g

Salt: 5g

Chicken powder: 5g

Precautions: Porphyra generally has a generation of seasoning bag to avoid salty. It is best not to use it. It is best to use boiling hot porridge water to disperse the minced meat before it is put into the pot to avoid caking. When adding eggs, it is necessary to quickly stir to avoid unevenness

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light