Changed Egg Lettuce Porridge
Overview
Bian eggs, also known as preserved eggs, preserved eggs, etc., are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixiju Diet Manual" says: Biandan tastes pungent, astringent, sweet, and salty. It can purge heat, sober up, remove large intestine fire, treat diarrhea, and can be dispersed and agglomerated. Traditional Chinese medicine believes that the egg has a cool nature and can cure eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. It can be eaten by everyone: it is most suitable for those with strong fire; children, those with stable spleen yang and insufficient eggs, those with cold and damp diarrhea, and patients with cardiovascular disease, liver and kidney disease should eat less. Note: Preserved eggs should not be eaten with soft-shelled turtles, plums, or brown sugar. Usage and dosage: Eating preserved eggs should be combined with minced ginger and vinegar for detoxification; preserved eggs are best eaten after steaming. Preserved eggs also contain lead, so it is best for children to eat less. Not suitable for storage in the refrigerator. I've made salty rice porridge with boiled eggs before, and it tasted really good. The strange smell of boiled eggs can no longer be tasted after being boiled. I put some lettuce today and the color looks better.
Tags
Ingredients
Steps
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Peel and wash the eggs, and prepare washed lettuce leaves and rice.
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Cut the egg into small pieces, chop the lettuce leaves and set aside.
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After washing the rice, put it into the electric pressure cooker and add appropriate amount of water.
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Select the "Porridge" function and start working.
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When the work is done, deflate the air and open the lid.
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Put in the egg.
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Add appropriate amount of salt, stir well, cover and continue cooking for a few minutes.
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Then add the lettuce leaves.
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Drop in a little sesame oil, mix well, and serve.
