Making material

Materials: rice 100g, preserved eggs (duck eggs) 50g.

Accessories: 3 grams of ginger and 8 grams of coriander.

Seasoning: 6 grams of soy sauce, 3 grams of white wine and 6 grams of sesame oil.

production process

1, washed rice and boiled with water to make porridge;

2. Wash the preserved eggs, remove the red mud, shell them, cut them into small pieces, and pour in all the prepared seasonings (5 grams of soy sauce, 3 grams of wine and 5 grams of sesame oil) for pickling;

3. Peel ginger and cut it into filaments, and wash it quickly in cold water;

4. Wash and cut the parsley;

5, rice porridge into the pot to heat, add preserved eggs and ginger, sprinkle with parsley after serving.

Exercise 2

material

Ingredients: millet, coix seed, black glutinous rice, brown rice and other miscellaneous grains 100g, lean meat 50g, preserved eggs 1, shiitake mushroom 50g, shredded onion, a little shrimp skin each.

Seasoning: broken eggs, pepper, salt.

working methods

1 millet and other miscellaneous grains are washed and cooked for use.

2 preserved eggs are shelled and cut into pieces, and mushrooms are washed and shredded for use.

3 Heat oil in a wok, pour in mushrooms and shrimps, stir-fry until fragrant, and then add water to boil.

4 put the main ingredients, pork and preserved eggs, add seasoning after cooking, and sprinkle with shredded onion before turning off the fire.