Rapeseed preserved egg porridge

Overview

I suddenly found a periwinkle seedling planted years ago on the balcony, with two small flowers blooming. Thinking of Zhu Ziqing's "Spring", I also felt happy, so I took advantage of the green spring to make a rapeseed preserved egg porridge to suit the occasion.

Tags

• porridge
• home cooking
• breakfast
• preserved egg
• rapeseed
• rice
• salt
• water

Ingredients

Steps

1. 1 Ingredients.

   

2. 2 Wash and wash the rice, put it in a pressure cooker and add 3 bowls of water.

   

3. 3 Simmer over low heat for 10 minutes.

   

4. 4 Wash and chop the rapeseed.

   

5. 5 Peel and cut preserved eggs into cubes.

   

6. 6 After the rice porridge is cooked, open the lid when the pressure is gone and pour in the rapeseed.

   

7. 7 Then pour in the preserved eggs.

   

8. 8 Sprinkle with half a spoonful of salt.

   

9. 9 Open the lid and continue to cook until the rapeseed is soft and ready to eat.

   

10. 10 Soft and smooth, thick and mellow, delicious.