Ballast Congee with Salted Goose Eggs
1.
Prepare the ingredients: Soak the red dates in cold water for about 10 minutes in advance, and then wash them. This time, only sticky ballast is used, which is easier to digest. There are white and yellow. It looks a lot of white, but after cooking, yellow is dominant, because yellow is easy to fade.
2.
Wash the big ballast well, don't use too much kidney beans, wash well, wash the red dates, and put all the ingredients into the electric stew pot.
3.
The electric cooker is a bit small, it can cook 1 flat bowl of rice at most and add baking soda.
4.
Then add an appropriate amount of water. It takes about twice as much water to cook the sticky ballast. If it is a stupid ballast, more water is needed.
5.
6.
The electric stew pot is set for multi-grain porridge, and the start switch is 4.3 hours. Therefore, if you use this pot to cook rice, you must plan the time. It is a low fire and slow simmering, and you can never see the tumbling. The big ballast porridge cooked is particularly delicious.
7.
When the time is up, open the pot, the big ballast is very soft and rotten, and the kidney beans are all boiled and bloomed. Old people with bad teeth can also eat it. Because of the addition of red dates, the color of this big ball has become a little red.
8.
Boil a few salted goose eggs out of the pot and try them. The salted goose eggs have been marinated for almost a month. I thought they were thoroughly marinated, but they were barely cooked, but the saltiness was just right, and it was too fragrant to go with the porridge. .
