Lettuce and preserved egg porridge

Overview

Although I can’t eat too much of preserved eggs, I still like its special taste. Preserved eggs are best for making porridge. The porridge is rich, soft, smooth and has a delicate texture. Eating a bowl of preserved egg porridge in the morning will make people feel warm and happy from the bottom of their hearts. The preserved egg porridge with lettuce is light and delicious.

Tags

• staple food
• porridge
• home cooking
• miscanthus
• fresh vegetables
• lettuce
• onions
• preserved egg
• rice
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the rice overnight in advance and soak it in water.

   

2. 2 Boil an appropriate amount of water in a pot, then add rice to make porridge.

   

3. 3 To prevent the porridge from overflowing the pot, pour a little sesame oil.

   

4. 4 Peel the preserved eggs and cut into small cubes. Cut onion and ginger into shreds separately and set aside.

   

5. 5 After the porridge is cooked, add the preserved egg cubes.

   

6. 6 Add the onions and ginger and cook for ten minutes.

   

7. 7 Wash and chop lettuce finely and set aside.

   

8. 8 After boiling the preserved eggs for ten minutes, add the lettuce and cook.

   

9. 9 Pour in a little sesame oil and turn off the heat before serving.