Double Silk Egg Skin Porridge

Name: Double Silk Egg Skin Porridge
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Porridge; Some carrot; Some Ham; Some egg; Some Shallots; Some ginger; Some parsley; Some salt; Some Salad oil; Some pepper

by Far curtain

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In the cold winter morning, drinking a bowl of steaming porridge will immediately warm you up and devote yourself to the day's work and study.
Let’s have a bowl of Xue Chumian’s double-silk egg crust porridge. It is nutritious and delicious. ~~"

Double Silk Egg Skin Porridge

1. Two slices of ginger.

2. Shred carrots.
The white porridge was cooked the night before. When I got up the next morning, I added carrots, ginger slices and water to the white porridge. After the porridge was boiled, boil it for five minutes. At this time, add some water because the porridge would be thicker if it was left overnight.

3. Shred the ham and set aside. Pour into the shredded ham five minutes after the porridge is rolled.

4. Prepare the frying pan, stir the two eggs, pour them into the frying pan, and fry them over medium heat. Cut the egg skin into strips for later use.