Broccoli Egg Porridge
1.
Broccoli egg porridge is relatively simple. The first step is to wash the five-grain rice and soak it for half an hour to one hour, so that the grains can fully absorb the water. After soaking, do not pour out the water for soaking the grains. Pour all into the rice cooker, select the congee cooking function, the default is about one and a half hours. Note: Five-grain rice is actually japonica rice, brown rice, oat rice, sorghum rice, buckwheat rice, etc. As a supplement, you can match it yourself, and use whatever rice you have. Congee is inclusive of everything.
2.
In the second step, the broccoli is washed and cut into blossoms. One broccoli is enough for two to three people. Beat the 2 eggs and add some water. The water is about 2 scoops. Add some salt, about half a teaspoon, and mix well.
3.
The third step, when the rice cooker has 10 minutes to cook the porridge, put the eggs and broccoli in, and slowly stir a few times with a spoon. Then put the lid on and wait for the porridge to finish. Note: Neither broccoli nor eggs can be boiled for too long, otherwise they will grow old. You can release it earlier or later depending on the situation. I cooked just right here.
Tips:
The broccoli and egg porridge tastes lighter. If you don’t think it tastes enough, you can add chicken essence or add more salt to increase the taste.
