Mushroom Salted Egg Congee

by Jackey cat

4.9 (1)

Favorite

4

Difficulty

Easy

Time

1h

Serving

2

This is a kind of porridge made by going to school on TV. The intention is to consume the salty protein at home. The cat didn’t take out the salted egg yolk and used it directly. The cat continued to use the old tricks of making open fire porridge. The claypot is soft and sweet, and the salted egg chunks are eaten in your mouth. Not only does it have a salty fragrance, you can also taste the unique rustling taste of the egg yolk, plus the dried mushrooms to enhance the umami taste, the corn kernels increase the taste and the sweetness The flavor is integrated into the porridge, a bowl of salty and delicious porridge, both nutritious and delicious

Ingredients

100g Rice
2 pcs Salted Egg
1 Corn
40g Shiitake (dried)
1 tbsp Oil

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1 teaspoon Sugar

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15g Ginger

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a little Pepper

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Mushroom Salted Egg Congee

1. Salted eggs are crushed and steamed in a steamer

2. After washing the rice, soak it in water for 30 minutes

3. Add the right amount of cooking oil to the pot

4. Corn kernels poured

5. After boiling the pot on high heat, turn to medium heat without covering the lid and continue to cook until the porridge is soft

6. Soaked dried shiitake mushrooms and steamed salted egg, cut into cubes

7. When the porridge in the pot is obviously thick, pour the mushrooms into the pot to get the fragrance

8. Add salted egg cubes and shredded ginger

9. Add a little pepper to remove the fishy taste

10. You're done

Tips:
Add a little cooking oil when cooking the porridge to make the porridge soft and fragrant.

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