【eggs and Fungus Congee】

Name: 【eggs and Fungus Congee】
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Japonica rice; 1 piece egg; Some Dried fungus; Some spinach; Some Dried shrimp; 1/2 bag Broth; Some salt

by quenny

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

When my husband was at home, every meal basically had to be dry or thin. Before, it was basically pie + rice porridge. Recently, to save trouble, I mostly boiled corn batter for him. . .
In fact, I don’t like to drink this batter very much. Relatively speaking, I prefer rice porridge. Well, it’s better if it’s meat porridge~ So even though my husband is at home, I sometimes make changes. Some rice porridge to drink, anyway, I am in charge, of course I have the final say~~

material:
Ingredients: 100g japonica rice
Ingredients: 1 egg, dried fungus, spinach, shrimp skin. Seasoning: half a bag of broth, salt

Ingredients

【eggs and Fungus Congee】

1. Dry fungus foam

2. Tear into small flowers

3. Beat the eggs and spread them into thin eggshells

4. Shred

5. Wash the spinach, blanch for a while, wring out the water

6. Cut into small pieces and set aside

7. Wash the japonica rice, pour it into a casserole of boiling water, and boil it into a gruel

8. Pour the broth

9. Add a pinch of salt

10. Stir well

11. Pour in the processed fungus

12. Pour in the egg shreds

13. Pour the spinach segments

14. Pour the shrimp skin

15. Just boil

Tips:
1. When spreading the egg skins, put a little oil in the pot to heat up, pour the egg liquid into the pot and turn to a low heat immediately, and turn the pan to make the egg liquid evenly cover the bottom of the pot, so that it can be spread. The egg skin is very thin and does not stick to the bottom;
2. The side dishes can be replaced with other seasonal vegetables according to your preference;
3. I put more fungus here. In other words, it is not easy to control the dosage with dry fungus. .