Fennel 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 fennel is even more delicious and delicious.

Tags

• staple food
• porridge
• home cooking
• old man
• breakfast
• spring recipes
• summer recipes
• students
• fennel greens
• fresh vegetables
• preserved egg
• rice
• 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 Wash and finely chop fennel and set aside.

   

5. 5 Peel the preserved eggs and cut into small cubes.

   

6. 6 After the porridge is cooked, add diced preserved eggs and cook for ten minutes.

   

7. 7 Add the fennel and cook for two minutes.

   

8. 8 Add appropriate amount of salt and a little fresh vegetables, stir well and turn off the heat before eating.