Mushroom preserved egg millet porridge

Mushroom preserved egg millet porridge

Introduction:

"This weekend is not stop, continuous fever, body temperature rise and fall, fall, rise and fall, Saturday a day water rice did not enter, Sunday feel a little hungry, but just that pile of medicine is enough for me to eat, and capsules, oral liquid, granules, and antipyretic drugs, after eating not bloated, now more than 38 degrees, my husband made this fragrance in the evening Mushroom, egg and millet porridge. He broke his heart for me these two days. He threw the thermometer and made their arms ache. He had to look at me when he went to bed at night. Alas, I'm really sorry! "

Production steps:

Step 1: cut a mushroom and half a preserved egg into small cubes

Step 2: wash the millet, add proper amount of water, bring to a boil, add diced mushrooms and preserved eggs

Step 3: put two green vegetable leaves into the pot. The color is good and the nutrition is good. Turn down the torch, cover the pot, and continue to cook until it is thick (it's better to watch, it's easy to overflow the pot)

Step 4: ready to go!

Step 5: sticky porridge!

Materials required:

Xiaomi: a handful

Water: moderate

Preserved egg: half

Mushroom: one

Green vegetable leaf: two pieces

Note: 1. Porridge is good or not depends on the heat and time, remember to cook slowly, don't worry. 2. Preserved eggs are generally put in rice porridge, but millet porridge is also very delicious. I don't dare to put more when I have a cold. Those who like preserved eggs can adjust by themselves. 3. Don't have too many mushrooms, that is to say, it tastes bad when there are too many

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original