Preserved egg and medlar porridge

Preserved egg and medlar porridge

Introduction:

Production steps:

Step 1: Lycium barbarum seedlings, a handful of Lycium barbarum seeds, a little (forgot to take photos)

Step 2: preserved egg, one.

Step 3: buy a rice measuring cup with an electric rice cooker and scoop half a cup of Japonica rice. After washing, add three bowls of water to the rice cooker. First, press the cook button to cook. Then, press the congee button to boil it into white rice congee.

Step 4: wash wolfberry and cut it short

Step 5: shell the preserved eggs and cut them with scissors

Step 6: pour the broken preserved egg into the porridge pot, stir it, and I will press the button to keep it warm when taking pictures

Step 7: add half a teaspoon of salt, the heat still covers the lens

Step 8: mix well

Step 9: add a few Lycium barbarum fruits and half a teaspoon of soy sauce, then press the key to cook for a few minutes

Step 10: after the electric cooker is unplugged, open the cover and put in the Lycium barbarum seedlings. Stir slightly.

Step 11: take it out of the pot and put it in the bowl (this is a tall bowl bigger than rice bowl)

Step 12: make two bowls of porridge

Materials required:

Japonica rice: half rice cup

Water: three bowls

Lycium barbarum seedlings: a handful

Pipan: one

Wolfberry: a little

Salt: right amount

Soy sauce: a little

Note: be patient when cooking porridge. The porridge is thicker after boiling

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light