Congee with Preserved Egg and Ham

Name: Congee with Preserved Egg and Ham
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Rice; 1 piece Songhua Egg; 1 stage Ham; 3g salt; Some water

by Tian Luo girl

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The most suitable summer is two porridge and one meal. Drink porridge in the morning and evening and have lunch at noon. But you can't always drink sweet porridge in the morning and evening, so I decided to drink a variety of salty porridge in the morning and sweet porridge in the evening. There are several kinds of salty porridge that are particularly well-known. The preserved egg and lean meat porridge is one of them. There is not much fresh meat in the house when the weather is not hot, so I took a large ham and cut it into silk. The effect is also very good!

Ingredients

1 bowl Rice
1 piece Songhua Egg
1 stage Ham
3g Salt
Some Water

Congee with Preserved Egg and Ham

1. Cut the preserved eggs into small pieces, and cut the ham into longer pieces

Congee with Preserved Egg and Ham recipe

2. Put the japonica rice in the casserole as the base of the porridge, cook for about half an hour, then add the ham and start cooking

3. Because preserved eggs are very cooked, they won’t taste good for a long time, so add preserved eggs 10 minutes after cooking the ham

4. Add preserved eggs and cook for two or three minutes. Add salt and stir evenly to stop the fire. The residual heat of the casserole will make the porridge thicker and more delicious.