Mussels Preserved Egg Oatmeal
1.
Ingredients: 50 grams of japonica rice, 50 grams of quick-cooked oats, 50 grams of dried mussels, 1 preserved egg, a little salt, and a little chopped green onion.
2.
Soak the mussels until they rise.
3.
Remove impurities from the mud and intestines and wash.
4.
Add an appropriate amount of water and steam it thoroughly in a steamer.
5.
Wash oats and rice and soak in water for about half an hour.
6.
Wash the preserved eggs and cut them into small pieces.
7.
Pour water in the pot, add the oatmeal rice to a boil, then turn to a low heat and simmer.
8.
When the porridge is almost ready, add mussels and preserved eggs and continue to boil,
9.
The porridge soup is thick, turn off the heat,
10.
Serve, season with salt, sprinkle a little chopped green onion, and serve while hot.
Tips:
The proportion of each material can be adjusted according to your own preferences.
If you don't like the smell of mussels, you can add a little cooking wine.