Mussels Preserved Egg Oatmeal

Name: Mussels Preserved Egg Oatmeal
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Japonica rice; 50g Quick cooking oats; 50g Dried mussels; 1 piece preserved egg; a little salt; a little chopped green onion

by Food·Color

5.0 (1)

Favorite

6

Difficulty

Easy

Time

30m

Serving

2

Preserved eggs are too cold to eat in cold weather, so they won’t feel cold when they are used to make soup and porridge.
Mussels preserved egg porridge can remove troubles and clear away heat, nourish yin and clear fire, and replenish blood and essence. I don't like pure rice porridge. I used quick-cooking oats to replace half of the rice.
Soaking oats and rice in advance can shorten the cooking time. Mussels take more time to soak in advance, so it is easier to get rid of impurities. However, although the mussels are a little bit tricky, the porridge is really delicious. . . . "

Ingredients

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.